This Smashed Potato Medley With Parmesan Cheese is crispy, simple, and full of colour. Using red, purple, and yellow potatoes keeps things fun, while the parmesan cheese and golden crispiness keep the flavours familiar. And if you’re cooking with kids, your little one will love helping to “smash” the potatoes!
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I love finding simple ways to add a bit of colour to my kids’ plates, and these smashed potatoes are a fun twist on classic roasted potatoes. Using a mix of red, purple, and yellow potatoes keeps things visually interesting while also offering slightly different nutrients in each colour. For other veggie recipes, check out these Roasted Vegetables For Toddlers Recipe or my Air-Fryer Cauliflower Tater Tots.
Just a note: Although these potatoes are called “smashed potatoes”, and I suggest using a glass jar to smash them, please don’t get too aggressive. A gently “smushing” will do the trick!
Ingredients
Here is what you’ll need to make these easy smashed potatoes!
- baby potato medley – I love using different colour potatoes, we love the Little Trios from Little Potato Company
- olive oil
- oregano
- garlic powder
- salt and pepper
- parmesan cheese
- optional parsley
See recipe card for quantities.
Instructions
Here is a step by step guide to making these potatoes, or you can scroll down to the recipe card for more details.
Wash and dry the baby potatoes, then add them to a medium bowl. Drizzle with olive oil, add the seasonings, and season with salt and pepper. Toss well to coat.
Add the potatoes to a parchment-lined baking sheet and spread them out in an even layer. Bake at 400°F for 30 minutes.
Remove potatoes from the oven. Smash (gently) the potatoes down with a glass jar. Be careful of the hot baking sheet! Option to drizzle a little bit of olive oil on top.
Sprinkle the parmesan cheese over the smashed potatoes. Return to the oven and bake for another 5–10 minutes, until the cheese is melted and the edges are golden and crispy.
Hint: A light drizzle of olive oil after smashing helps the edges crisp up even more in the final bake.
Substitutions
- Potatoes: Baby potatoes work best, but you can also use fingerling potatoes or small Yukon Golds. Just cut larger potatoes into evenly sized pieces so they cook through at the same rate.
- Herbs and spices: These potatoes work well with a variety of herbs. Try adding a little fresh rosemary after baking, or toss with oregano for a different flavour.
Equipment
- Glass jar for smashing the potatoes
- Baking sheet
Storage
Let the potatoes cool completely, then store them in an airtight container in the fridge for up to 3-4 days. To reheat, warm them in the oven or air fryer to help bring back some of the crispiness (the microwave works too, but they’ll be softer).
Leftover potatoes also make a great addition to your child’s lunch, since they’re just as tasty eaten cold. If you’re looking for more school lunch ideas, check out my post on 15 Easy Cold School Lunch Ideas for Kids!
Toddler tip
Your little one will love helping to smush the potatoes! Just make sure the baking sheet has cooled enough before they get involved. Alternatively, you can transfer the potatoes to a new baking sheet before smashing.
FAQ
These can work well for toddlers once cooled and served in an age-appropriate way. Make sure the potatoes are soft on the inside, cut or break them into smaller pieces as needed, and always supervise your child at mealtimes.
Some of my favourite pairings include roasted or grilled chicken, baked salmon, or simple meatballs. These could also be served with eggs for a fun breakfast-for-dinner type meal! In my 3×5 Meal Prep Method, I paired them with chicken parmesan meatballs, along with roasted green beans, and carrots.
Recipe
Smashed Potato Medley
Equipment
- 1 baking sheet
- 1 glass jar or cup to smash potatoes
Ingredients
- 1.5 lb baby potatoes
- 3 tablespoon olive oil
- 1 teaspoon garlic powder
- ½ teaspoon oregano
- dash salt and pepper
- ½ cup parmesan cheese
- 2 tablespoon parsley finely chopped, optional
Instructions
- Preheat the oven to 400℉ and line a baking sheet with parchment paper.
- Wash and dry the baby potatoes, then add them to a medium bowl. Drizzle with olive oil, add the seasonings and a dash of salt and pepper. Toss well to coat.
- Transfer the potatoes to the prepared baking sheet and spread them out in an even layer. Bake for 30 minutes, until tender.
- Remove from the oven and gently smash each potato using the bottom of a glass or jar.
- Sprinkle the parmesan cheese over the smashed potatoes, then return to the oven and bake for another 5–10 minutes, until the cheese is melted and the edges are golden and crispy.
- Let cool slightly before serving. If you are using parsley, sprinkle the finely diced parsley over the potatoes before serving.
Notes
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