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Squashed Potatoes


These squashed potatoes are easy, tasty and delicious (and not to be confused with mashed potatoes.) They make a quick side dish and can be vegetarian!


  1. 12 small red-skinned potatoes
  2. rock salt herb blend (I use this blend I got in Hawaii at an ABC store, clear tube, red label)
  3. 1/2 head garlic or 6-7 cloves, minced
  4. olive oil
  5. shaved or grated parmesan cheese (optional)
  6. crumbled bacon (optional)


  1. Place potatoes in salted water over high heat. Bring potatoes to a boil and cook until tender, about, 15 minutes total.
  2. Drain potatoes and lay on a dish towel to cool until they are cool to the touch.
  3. Preheat oven to 400°. Drizzle a little olive oil on a baking sheet.
  4. Once the potatoes are cool, place a plastic bag over one and use your palm to squash each one until it’s between ½” to ¾” thick.
  5. Lay the smashed potatoes on the baking sheet, and top each one with a little garlic, herb salt and cheese (and bacon if using.) Drizzle a little more olive oil over the top of each one.