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Smashed Potatoes

Author Rachael Devaux


  • 1 bag small potatoes
  • 2 tbsp ghee, avocado oil, or olive oil
  • 1 tbsp seasoning of choice (I used What's Gaby Cooking's go-to blend)
  • 2 sprigs fresh rosemary


  1. Throw the bag of small potatoes in a pot of boiling salted water 

  2. Cook the potatoes for 20-25 or until tender

  3. Once cooked, let the potatoes drain fully

  4. Lay potatoes on oiled baking sheet 

  5. Using a potato masher, (I used a flat icing tool) gently press down so that the potato flattens. Don't push too hard or else the potato will be completely mashed! 

  6. Brush the potatoes with ghee, olive oil, or avocado oil

  7. Season the potatoes with seasoning of choice and fresh rosemary 

  8. Bake in the oven at 400 degrees for 30 minutes

  9. Serve! I paired it with Kite Hill dairy free cream cheese