Buttery Baby Potatoes for a Simple Dairy-Free Side


When a group of family farmers asks if they can send me their fabulous potatoes, it really isn’t an offer I can turn down. But what surprised me most, was that these little gems from Tasteful Selections are actually sold at my local grocer. They sent a bag each of the Sunrise Medley and Purple Passion rounds. These are little, two-inch potatoes, two to four bites per tater. Destined to become Buttery Baby Potatoes! 

The smaller size made cooking a breeze. Two nights, I made these buttery baby potatoes, which require absolutely not chopping. Just boil, then sizzle, then serve. While we just enjoyed this as part of a casual dinner, they’d also wow at any dinner party. Simple deliciousness.

This recipe is based off the Smashed Potatoes with Chives from the Tasteful Selections recipes. Fully expecting to create a new recipe once I had done this trial run, but Tony and I loved these so much, that I made this recipe again! Though this recipe could be made with any baby potatoes, I do have to admit that these potatoes do have a wonderfully thin skin and a creamy texture that beautifully soaks up any flavors you throw their way.

Special Diet Notes: Buttery Smashed Potatoes

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, soy-free, peanut-free, nut-free, vegan, plant-based, and vegetarian.

Buttery Baby Potatoes for a Simple Dairy-Free Side
Recipe from Tasteful Selections.
Serves: 2-3 sides
  • 1 lb baby potatoes (I used Tasteful Selections Sunrise Medley)
  • 2 tablespoons dairy-free margarine (I used Earth Balance Buttery Spread - Soy-Free)
  • 1 to 2 thinly sliced green onions or ¼ cup sliced chives
  • ¼ teaspoon salt + some for cooking water
  • ¼ teaspoon pepper
  1. Place the whole potatoes in a pot, cover them with water and salt (I used about 1 teaspoon) and bring to a boil. Cook potatoes until tender when pierced with a fork, about 20 minutes. Drain potatoes and set aside.
  2. Add the margarine to a skillet and melt it over medium-high heat. When it is melted and just beginning to bubble, add the drained potatoes and stir to coat. With fork, slightly smash each potato just to break the skin and cook each side until golden brown, stirring regularly. Some of the potatoes may actually break in half when you smash them, but have no fear, they still taste awesome.
  3. Remove from the heat, stir in the green onions or chives, and season with salt and pepper.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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