Smashed Potatoes: A.K.A. "Grown-Up Tater-Tots" from

As cooked by Laurie. A.K.A "Grown Up Tater Tots" from with some slight modification.

These smashed potatoes were a nice complement to our meatloaf dinner.  Who doesn't like potato with meatloaf?  I think it qualifies as comfort food.  

Laurie wasn't particularly happy with how these came out.  They were indeed delicious, but she felt she should have cooked them a bit more before "smashing" them down as they did not smash too easily or fully. What I can say was that the total amount of cooking time (35 minutes) was perfect.  

(My mother's old roasted potato recipe, which we both like very much,  used rosemary as a spice as well as salt, garlic powder and onion power. I'm hoping we can try that combination of seasonings on this recipe the next time.)

Baby potatoes after baking for 20 minutes.

Smashing potatoes with heavy French Luminarc-style glass.
A plate works fine, maybe better.


A bit of olive oil on each one.

Salt and paprika.  Then bake 15 more minutes to get "golden"

Served with meatloaf and spinach-stuffed mushrooms.
(I did add catsup to the potatoes after the photo!)

Grown Up Tater Tots

What you need:

  • 1 pound small potatoes
  • 4 Tbs olive oil
  • 2 cloves garlic
  • Salt and freshly ground black pepper
  • Italian parsley, chopped finely

What to do:

directions at the, here:

Laurie's modifications:
  1. Use paprika instead of black pepper
  2. Garlic powder is a reasonable substitute for garlic cloves
  3. Sprinkle on some onion powder while you are at it!
  4. Parsley was omitted
  5. Rosemary is worth experimenting with.