LOOKING for a side that is easy to make and looks great with any protein?

Try these pretty multi-colored mini potatoes – I made them with filet after a day of skiing and they disappeared SO fast!


Serves 4

2 lbs small red/yellow or mixed potatoes

1 T +1/4 tsp Sea Salt (I used regular)

4 T Olive Oil

1/4 tsp garlic powder

1/4 tsp onion powder

Ground black pepper

2 T Chopped fresh parsley (you can also use chives)


Scrub potatoes and rinse under running water.  Place potatoes in a large Dutch oven.

Fill pot with water until potatoes are covered by 1″ of water.  Add 1 T of salt.  Bring to boil and continue cooking until potatoes are easily pierced with a fork. (Approximately 20 minutes – mine took a bit longer at altitude)

While potatoes cook, preheat oven to 425 degrees and drizzle 1 T olive oil over a large, baking sheet with sides.  Brush the oil so its even.

When potatoes are done, drain in colander and let rest until cool enough to handle. (About 5 minutes)

Spread potatoes evenly on pan.  Smash (I didn’t have potato masher in Vail….so, I used a small glass to smash them – it was great!)

Drizzle the last 3 T of olive oil over the smashed potatoes (the thinner – the crispier) and spinkle them with salt and pepper to taste.

Bake until potatoes are golden on the edges.  This takes about 30 minutes.  Sprinkle with herbs ( I use Everything but the Bagel on EVERYTHING) and serve hot with protein.


Have you done these before?  Evidently, I am late to the party as they are all over social  media:(

xoxo, Rosanna
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