This is one of the easiest recipes you can think of. Boil, mash the potatoes, add oil and spices and bake. First of all, boil the potatoes in salted water. The potatoes are very small, so the cooking time will be rather short. To speed things up, I often place the potatoes in the pot and cover them with boiling water from the kettle. I add the salt, let them come to a boil again and cook them for about 15-20 minutes.

Drain the potatoes very well and let them stand in the colander for about 5 minutes, just to make sure that as much of the water as possible has evaporated from their surface. Grease a baking tray with olive oil. Give 3 tablespoons extra virgin olive oil to a small bowl. Add the smashed or grated garlic cloves and the rosemary, stir well. Place the cooked potatoes on the prepared baking tray and smash them carefully and lightly using a fork.

Don’t press the potatoes flat or you will not have those nice ridges anymore and they are mandatory, as they will be the ones getting crispy. The inside of the mashed potatoes will remain soft and comforting, while the outside will get crispy. Drizzle the olive oil/butter and garlic mixture on top of each potato. I use a teaspoon to do that, I drizzle each potato with about ½ teaspoon oil mixture to make sure that there is enough for all the potatoes and go a second time around to divide the leftovers between the potatoes as well.

Bake the smashed potatoes in the preheated oven for about 20 minutes or until they are golden and crispy. Give the potatoes more time, if they are not crispy enough after 20 minutes.


  • 2 pounds yellow baby potatoes
  • ½ cup butter, melted
  • 3 garlic cloves, minced
  • 2 Tablespoons Seasoning & Salad Dressing Mix shaker
  • chopped parsley for garnish


  1. Preheat oven to 450 degrees. Spray a baking sheet with cooking spray and set aside.
  2. In a large pot, add the potatoes and fill with water and bring to a boil. Check the potatoes after 5 minutes with a fork.
  3. Potatoes should take 10-20 minutes to cook until tender. Drain.
  4. Line potatoes on the baking sheet. Carefully smash with a potato masher.
  5. In a small bowl whisk together the melted butter, garlic, and dry ranch mix. Spread on top of the potatoes.
  6. Bake in the preheated oven for 15-20 minutes or until brown and crispy.
  7. Garnish with fresh chopped parsley and serve.