OK, you have to admit – Peewee Potatoes are just about the cutest food out there. These teeny tiny baby potatoes range in size from a marble to a walnut. They’re quick and easy to cook (in part because they’re so small). Plus, the skin is so thin you can eat it without even noticing (no need to peel).
Crispy Smashed Peewee Potatoes
We keep making this Crispy Smashed Peewee Potatoes recipe over and over again because it’s so tasty. Plus, it’s relatively easy and quick to make. Our only caution is that you might bad about smashing these potatoes because they’re so darned cute. (Kidding! Only partly.)
To make these potatoes extra quick-cooking, we did the first step in the microwave. But if you don’t have or don’t want to use a microwave, it’s easy to boil them instead.
Then it’s just a matter of crisping them up in the oven while you work on the rest of your meal. Easy-peasy, and possibly the most-requested side dish you’ll make all year.
Crispy Smashed Peewee Potatoes
Crispy Smashed Peewee Potatoes
These teeny-tiny yellow Peewee Poatoes are quick-cooked, then smashed and crisped up for an easy, crowd-pleasing side dish.
Ingredients
- 1 1/2 pounds Peewee Potatoes (tiny baby potatoes)
- 1/4 cup butter, melted
- salt and pepper to taste
- herbs for garnish
Instructions
-
Rinse the potatoes and put them in a microwave-safe bowl. Microwave on high for three minutes. (Alternatively, if you don't want to use a microwave, place them in boiling water for about 15 minutes, or until they are soft and can be easily pricked with a fork.)
-
Lay out the potatoes on a baking sheet. (Lay down parchment paper if you like to make clean-up easier). With a fork, smash each potato until it is flat. Drizzle the butter over the potatoes. Add salt to taste.
-
Bake at 375 degrees F. until light brown and crispy, about 40 minutes. Garnish with herbs if desired. Serve immediately.
Notes on Peewee Potatoes
A few notes on making these potatoes: First, if you want to make them vegan, simply substitute olive oil for the butter.
When it comes to smashing them, you don’t need any fancy tools. A regular fork will get the job done lickety-split.
If you want to make the potatoes extra-crispy, you can leave them in the oven a little longer.
Additionally, if you find a peewee potato medley (yellow, red, and purple) those are fine to use too.
Last, you can use larger potatoes if you can’t get your hands on Peewee potatoes. You will just need to cook them a little bit longer either in the microwave or while boiling them.
Winter Produce Variations
We have made this recipe repeatedly all winter. But we finally got inspired to write it down after hearing Robert Schueller from Melissa’s Produce do a presentation on winter produce for the Center for Culinary Culture’s Morning Call program.
Robert reminded all of us that there is so much fun and colorful winter produce out there. There’s really no excuse for being bored with your produce. And conveniently, Melissa’s carries two kinds of peewee potatoes: Peewee Dutch Yellow Potatoes and a Peewee potato medley made with Dutch yellow and Ruby Gold potatoes.
If you’re looking for more fun winter produce, check out Melissa’s Produce or look for their products in your produce section. And if you’re looking for great food education programs, check out the Center for Culinary Culture’s food and drink programming.
Love baby potatoes? Try these Smashed Potatoes with Sage-Garlic Olive Oil, or these fun waffled “Hatched” Potatoes with Hatch Chiles.
Blogger disclosure: We purchased these potatoes at the grocery store and paid for our own admission to the Morning Call program. We did not receive compensation for this post; all opinions expressed are our own.
Hi! I'm Jeanne Fratello - a writer, reporter, and food enthusiast who is on a mission to write great stories about food and where your food comes from.
Made the PeeWee yellow potatoes. I smashed them. Used butter, garlic, salt, pepper, and chopped up onions. Then baked them served with parsley sprinked on top. They were delicious. Thanks,
Fantastic! Thanks so much for letting me know!
I boil the peewees in salted water with an added 1tsp baking soda. The baking soda helps them to crisp up when they bake. While they are boiling, in a small pot heat olive oil with a few garlic cloves and butter, adding thyme or rosemary is optional too for extra flavor. When the potatoes are soft enough, drain the water, and put the potatoes back in the hot pot to allow them to dry a bit. Place the potatoes on a baking sheet lined with silpat mat and gently smash them with a small juice glass bottom. Brush the garlic oil butter mixture over the potatoes, season with salt etc. Bake them at 450 for 10 minutes, turn over and bake for another 10 minutes or until crisp. These actually make a great crisp for topping with a little creme fraiche, a few chopped chives and caviar. Enjoy.
Fantastic! Thanks for sharing, DonnaSue!