Petite Smashed Potatoes

company petite smashed potatoes
Petite smashed potatoes

Our petite smashed baby potatoes are the perfect side dish worthy of an Academy Aware as the supporting role at your holiday dinner or brunch this holiday season. They’re easy, full of savory flavor and beautiful color. The magic to making these deliciously elegant cuties is the Dinner4Two by Kitchen Charm cookware and the Redy-cook valve. Every time we serve petite smashed baby potatoes to our guests they always come back for a second and third round and ask how do you make these delicious petite smashed potatoes?


  • 1 Bag small baby Yukon gold potatoes
  • 4 Pieces of bacon cooked and crumbled
  • 3 Green onions medium chop
  • Coarse kosher salt
  • 1/3 Cup Sour cream
  • 3 Tbl Italian blend olive oil – If you can’t find this at a specialty store just use regular olive oil
  • 1/3 Cup shredded sharp cheddar cheese.

Wash and scrub the desired number of potatoes you want to serve. Since they’re small you should count on 3-4 per person. Cut the baby potatoes in half. Put 4 tablespoons of water in the 2 quart sauce pan, add the baby potatoes. Put the lid on with the Redy-cook valve open. Turn heat to medium high and wait for the whistle to sound. Close the Redy-cook valve and turn heat to medium low for 12-15 minutes.

In a 10” Kitchen Charm skillet, cook bacon until it’s crispy. Let bacon drain on a paper towel, chop it up and set aside. Chop the green onions, set aside. When the potatoes are finished cooking remove from heat; rinse in cold water let set for a few minutes to cool down just a bit until you can handle them.

Turn oven to Broil, 450. Place oven rack in the middle of the oven.  Drizzle olive oil on a baking sheet. Place potato halves on baking sheet cut side up. With a fork smash each potato, sprinkle with salt  and drizzle a small amount of olive oil over the tops of the potatoes. Put in the oven and broil until the tip tops of the potatoes are browned.

While you’re waiting for the smashed baby potatoes to broil; take a small baggie and put the sour cream in it. Close it and snip a small piece of one of the corners off.  When it’s time to add the sour cream just squeeze the baggie and you’ll get a professional looking dollop of sour cream. If you haven’t ever tried this you may want to do a couple practice rounds. This is actually fun.

Remove from oven and layer on in this order cheese, sour cream, bacon crumbles and last green onions.

We promise you’re going to love our smashed baby potatoes!

Life is Delicious!