• Wash and scrub the little potatoes, cutting off any bad spots.
• Place the potatoes in a large pot of water and cook until a fork can be easily inserted.
• Drain the potatoes and set aside.
• Preheat the oven to 425° F and line a baking sheet with parchment paper.
• Place the cooked potatoes onto the lined baking sheet, press each potato with the bottom of a glass.
• Make sure not to press the potatoes to thin, you want the potatoes to stay together.
• Once all the potatoes are smashed, drizzle oil over them and sprinkle the potatoes with your seasoning of choice.
• Place the full baking sheet into the oven.
• Bake for 35 minutes, remove from the oven to flip the potatoes.
• Return to the oven for another 10 minutes.
• Remove the baking sheet from the oven and serve while hot.

How to serve these potatoes

• Serve these along side ketchup, mustard, hot sauce, or a vegan mayo.
• Add a aioli on the side for dipping. Try a few of my different aioli recipes, such as Homemade Lemon Dill Aioli, Homemade Sriracha Aioli, or the Sun Dried Tomato Basil Aioli.
• Dip these little treats into my Red Pepper Hummus or A Creamy Vegan Cashew Cheese.
• Or just eat them as is.