Crispy on the outside, fluffy in the middle, and packed with flavor.

Number of Servings: 4

Prep Time:  15 min.

Cook Time: 45 min.

Total Time: 1 hr.  


  • 1-pound organic potato “nibbles” or baby potatoes, scrubbed clean
  • 2 teaspoons flaked sea salt, divided
  • 2 tablespoons olive oil, divided
  • ½ teaspoon organic garlic powder
  • ¼ cup finely chopped organic fresh parsley


  1. Add potatoes to a saucepan and fill with cold water that covers the potatoes by 1-inch. Add 1 teaspoon of salt and place over medium-high heat. Bring to a boil until potatoes are easily pierced with a fork, 20-25 minutes.
  2. Preheat the oven to 425 degrees. Set aside a large sheet pan.
  3. Drain the potatoes in a colander, then allow to cool slightly until cool enough to handle. Toss the potatoes with one tablespoon of olive oil.
  4. Using the bottom of a glass or jar, smash each potato onto the sheet tray until ¼-inch thick. Leave just a small amount of space between each potato to ensure they all fit on the pan. Continue until all potatoes are smashed.
  5. Top the smashed potatoes with the remaining tablespoon of olive oil, one teaspoon salt, and garlic powder. Place in the oven and bake for 18-20 minutes or until the potatoes are crisp. Remove from oven and finish with fresh parsley.

Cook’s Notes

  1. Potatoes will keep in an airtight container for 4-5 days.  
  2. Nibbles are an even smaller potato than baby potatoes. They are great for smashed potatoes. If you can only find baby potatoes, you may need to use 2 sheet trays in order for them to fit.