Skip to main content

Smashed Baby Purple Red and White Potatoes

Due to their hue of royalty and lineage, purple potatoes have long been looked upon as the food of gods.  Over 7,000 years ago, purple potatoes were reserved for Incan kings in their native Peru.  

Maybe back then, they saw beyond their violet skin and flesh and suspected the health benefits of the purple potato.  They’ve been a staple in the Peruvian diet ever since. 

Whatever the hue of potatoes, they are a wonderful thing, and this recipe proves how delicious potatoes can be. First of all, the purple red and white baby potatoes are boiled in simmering water until you can easily smash them with your fist.  Then drizzle them with olive oil, balsamic vinegar and seasonings on a baking sheet, pop them into the oven to bake crisp.

The edges where you smashed them will be crisp and brown, while the insides will be soft and creamy.  This is definitely comfort food ~ it’s all about the delicious flavors and the chunky texture; perfect for dinner on a stormy day like yesterday!

Smashed Baby Purple Red and White Potatoes


Cooking spray

1½ pounds baby purple red and white potatoes

¼ cup olive oil

1 teaspoon butter

2 tablespoons balsamic vinegar

4 cloves garlic, minced

½ teaspoon dried thyme

1 tablespoon dried parsley

½ teaspoon salt

1 teaspoon seasoned pepper


Preheat oven to 450 degrees.

Cover potatoes with water in a saucepan and bring to a boil.

Reduce heat to simmer and cook until potatoes are tender, about 20 minutes.

Drain well and set aside.

Meanwhile, preheat over to 450 degrees.

Whisk together remaining ingredients in a small bowl.

Coat a baking sheet with non-stick cooking spray.

Place the potatoes in a single layer on the baking sheet and smash each potato lightly with your fist.

Spoon the olive oil mixture over each potato.

Bake until potato edges are crisp and brown, about 25-30 minutes.

4 servings



  1. Pam, I love these potatoes! When we lived in Chicago we'd buy a small bag of those little mixed types of potatoes including the purple ones, then Laurie would season them and roast them. Smash, butter and eat them all up! I haven't seen those mixed varieties down here in East Tennessee...but now I'll start looking harder! Take Care, Big Daddy Dave

  2. Potatoes are a favorite around here....However....I've never seen the purple potatoes before! I guess I need to be more observant when shopping groceries. I always go to the same old foods! I really must explore my food options..

  3. Hi Pam!
    Unbeknowest to me, I didn't realize purple potatoes have been around so long. For some reason I thought they were a product of scientific play. Live and learn I suppose:)

    I have seen those mixed bags of potatoes before but have shied away from the purple ones because of what I thought. Now, I have the go ahead to buy me a bag and and use my fists! Doesn't get much better than that!

    Thank you so much for sharing this info and recipe, Pam I can't wait to get smashing!!!

  4. They look delicious pam! I don't think that I have ever bought or eaten a purple potato. Guess I will have to be on the look out.

  5. The potatoes sound delicious Pam and I like the balsamic use. I thought purple potatoes were a recent man-made invention - thanks for the history info.

  6. I had no idea purple potatoes had been around so long either. All kinds of potatoes are welcome at our house and I love the idea of smashing them for crispness.

  7. I love purple potatoes. And just last night I did a smashed potato dish. Not purple or blue though. We do nilot get those very often where I live niw, but common from where I lived before. Good stuff.

  8. Hi Pam:

    I'm catching up on my delicious blogs this morning. We have those purple potatoes as often as I can find them (we consider ourselves royalty). I've oven roasted them but never your way. Next time, I'll use your recipe because they look delicious!


  9. Well, you said the word POTATO and I was there!
    We are growing red and yukon gold this year. Haven't seen the purple ones yet.

    This sounds delicious.

    M :)

  10. Dear Pam, I never had purple potatoes. I love potatoes and these look so delicious. I will look for them and try this.
    I hope all is well and have a good weekend.
    Blessings dear. Catherine

  11. I love these purple potatoes and these look delicious!

  12. Hey, Pam. This method is one of my favorite ways to cook potatoes. I've just gotten a bee in my bonnet to do this and then turn them into a potato salad.

  13. OMG, those look delicious! I can't wait to go in search of some! I love baking my potatoes with olive oil and balsamic vinegar. Sometimes I toss onion in too! Yum!

    Have a wonderful week!


Post a Comment


The more you weigh, the harder your are to kidnap.
Stay safe. Eat cake.

I am happy to hear what you have to say, and appreciate your taking the time to stop by and leave a comment.
Keep smiling!

Popular posts from this blog

Tender and Delicious Italian-Style Baked Chicken Breasts

Are you in the mood for chicken tonight? If you are, here’s a great recipe for it!

Everyone seems to love chicken and there are several things I like about this recipe:  the ease of preparation, just a few simple ingredients and no sacrifice of the flavor because it is simple.  It tastes mmm mmm good! 
This dish is great for a weeknight meal or company also.  Just dip the chicken breasts into beaten eggs, coat them with the Parmesan bread crumb mixture, drizzle with the spicy, garlicky Robusto Italian dressing and pop them into the oven.  They come out baked to perfection, being fork tender.  I served it with rice and a crisp mesclun salad.

Italian-Style Baked Chicken Breast Printable recipe

4 boneless skinless chicken breasts 2 eggs, beaten 1 cup Parmesan cheese 1 cup Italian bread crumbs ½ tablespoon garlic powder ¼ teaspoon salt ¼-½ teaspoon seasoned pepper ¼ cup Wishbone Robusto Italian Salad Dressing 4 teaspoons butter
Wash chicken, pat dry. Combine cheese, bread crumbs, g…

Succulent Slow-cooker Pork Loin in Gravy

It’s that time of year when I like pulling out the slow cooker and letting it cook dinner for us!

Thisslightly adapted recipe is from Trisha Yearwood’s Home Cooking cookbook.  Not only can she sing, she can evidently cook very well also.  Her cookbooks are filled with down-home simple recipes that would appeal to most anyone.  

We really like pork and I really like the slow-cooker, so this recipe is a win win!  It has the right mix of ingredients with its spicy rub, chicken broth, lemon juice and soy sauce.  The pork is fall apart tender and delicious Trisha says, “ Before I found this recipe, my attempts at cooking pork loin usually began with high hopes and ended with dry, overcooked meat.  The secret is the slow-cooking crockpot.  Spices in the rub get a chance to really flavor the loin, and it doesn’t dry out.  In fact, it’s so tender that it actually falls apart!” 

The singer/cook is right ~ it is scrumptious!  I hope you try it and like it as much as we do!

Slow-cooker Pork Loin in …

Bubba’s Winning Homemade Summer Sausage

You’re probably asking why would anyone bother to make their own summer sausage.  The reason is, because it is so very delicious!

The flavor of Bubba's home made sausage is much better than the store bought version, cheaper also and you know exactly what it consists of.  You control the ingredients ~ no added chemicals~ and flavor it as you like.  It reminds me of growing up on the farm with Dad making our own pork sausage, not similar to supermarket sausage at all.
Our older son, known as Bubba here on my blog, has been refining his summer sausage recipe and has hit on the exact proportions for it.   It's easy to pull together, it just takes time; requiring 5 days to cure.  

There is no casing involved.  Do not use a grade of ground beef with very low fat content as the result will be dry and crumbly.  Do not substitute any other salt for the Morton Tender Quick Cure ~ it is not the same thing!
It’s a great summer sausage that you just slice and serve with cheese and crackers or …

The Best Lemon Pound Cake ~ I’m Telling You the Truth!

On my September 27th post, I told you I would be baking the Lemon Pound Cake recipe from the Tate’s Bake Shop Cookbook that Bill had been yearning for.  I finally got around to baking it and now I’m trying to figure out what took me so long…

You know how foodies say, “I swear, it’s the best I’ve ever eaten?”  Sometimes I try the recipe, sometimes I don’t.  Everyone’s taste is different and you just never know; however, I can honestly say, “this Lemon Pound Cake is the best pound cake I have ever eaten in my life.”  And Bill echoes the same.  NO LIE!!!  It is outstanding!!!
Here’s what Kathleen King, the owner and founder of Tate’s Bake Shop, says about her cake, “The lemon flavor really comes through in my lemon pound cake.  It keeps well and freezes well, and is exceptional on its own or with fresh berries and cream.”

Here’s what I say about it:  Enjoy it on its own!   If you love lemon and love pound cake, you will fall hard for this one!  It’s so good that after having a slice of it, …

Crispy Spicy Jicama Chips

It’s a “Mexican potato” that is in season year-round, looks like a turnip; has either tan, brown or gray skin, with a crisp juicy, refreshing, slightly white, flesh on the inside, resembling an apple.

It’s as easy as a potato to peel and I’ve discovered, it’s just as good roasted as it is raw.It’s jicama ~ Spanish: hee-kah-mah.

Jicama is traditionally served raw, dunked in chili powder, lime and salt to boost its mild flavor; or in a salsa or salad.I’ve only had jicama raw, in a salsa, so I had a big surprise when I bit into a slice of roasted jicama!

A friend, Yvonne, gave me this recipe and I’m glad she did.   Jicama is quick and easy to roast, and retains its crispy crunch and sweetness when it comes out of the oven.  Thinly slice it, dredge with a spicy mixture and roast it to a crunchy chip-like texture.  Roasted jicama is a great substitute for potato chips!  
Here are some jicama tips:
Choose jicama with smooth, thin unblemished skins, a slight shine is an indication of freshness.

“He toasted his bacon on a fork and caught the drops of fat on his bread; then he put the rasher on his thick slice of bread, and cut off chunks with a knife, poured his tea into his saucer, and was happy.”

~ D.H. Lawrence, Sons and Lovers

ᴡᴏᴏ ʜᴏᴏ!!!

ᴡᴏᴏ ʜᴏᴏ!!!

Dinner Party

Dinner Party
Jules-Alexandre Grun

United States 7.3.16

Flag Counter

Global Visitors 7.3.16

Flag Counter

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs

ᴍɪɴɴɪᴇ ❣ 13 ʏᴇᴀʀs
May 5, 2004…

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤

ᴍᴏᴏᴄʜᴇʀ ❤ ʀɪᴘ ❤
May 5, 2004 – Dec 16, 2014

Since 2009


Total Pageviews