Mini Crushed Potato Tarts

These mini crushed potato tarts are a celebration of crispy, creamy, and savory all packed into one adorable little bite. Imagine golden roasted baby potatoes that are gently smashed, brushed with olive oil, and baked until crispy on the edges, then crowned with a cool herbed cream, juicy tomatoes, tangy feta, and a sprinkle of fresh herbs. They’re rustic, a bit fancy-looking, and oh-so-easy to devour.

Behind the Recipe

This recipe was born out of one of those “let’s clean out the fridge” kind of days. I had leftover baby potatoes, a half block of feta, and a handful of cherry tomatoes that were too pretty to ignore. I love making something fun out of simple ingredients, and these potato tarts hit that sweet spot. They’ve now become my go-to for gatherings or cozy nights in when I want something playful and satisfying.

Recipe Origin or Trivia

Crushed or smashed potatoes hail from Irish and British traditions where boiled potatoes are often crisped up in fat for a golden finish. Over time, food lovers around the world embraced the concept, transforming humble spuds into a base for all sorts of toppings. This twist adds a tart-like elegance with a Mediterranean nod, thanks to the feta and herb combo.

Why You’ll Love Mini Crushed Potato Tarts

These little delights come with big flavor and even bigger charm. Here’s why they deserve a spot on your menu:

Versatile: Serve them as an appetizer, side dish, or even a main if you’re feeling snacky.

Budget-Friendly: Uses pantry staples and inexpensive fresh ingredients.

Quick and Easy: Most of the work is hands-off roasting and assembly.

Customizable: Top them with anything from bacon (if you eat it), to different cheeses or seasonal veggies.

Crowd-Pleasing: They disappear fast at parties and potlucks.

Make-Ahead Friendly: You can roast the potatoes in advance and top before serving.

Great for Leftovers: Pop them in the toaster oven for a quick crispy reheat.

Chef’s Pro Tips for Perfect Results

A few little tricks make a big difference here.

• Boil your potatoes just until fork-tender. Overcooking makes them too mushy to smash.
• Use the bottom of a glass or jar to press the potatoes evenly.
• Let the potatoes cool slightly before smashing to help them hold their shape.
• Don’t skimp on olive oil when roasting—it’s what gives the golden, crispy edges.
• Make the cream filling a few hours ahead for deeper flavor.

Kitchen Tools You’ll Need

Nothing fancy required here, just the basics from your kitchen drawers.

Baking Sheet: For roasting the potatoes evenly.

Mixing Bowl: To stir up that creamy herbed filling.

Small Spoon or Piping Bag: For topping each tart with the herbed cream.

Fork or Glass: To gently smash the potatoes.

Sharp Knife: For slicing the tomatoes and herbs neatly.

Ingredients in Mini Crushed Potato Tarts

Every layer brings its own charm to these rustic yet elegant bites.

1. Baby Potatoes: 1.5 pounds, boiled until tender. These create the crispy tart base.
2. Olive Oil: 3 tablespoons, for roasting and flavor richness.
3. Cream Cheese: 4 ounces, softened. Forms the creamy, tangy filling.
4. Sour Cream: 2 tablespoons, for added creaminess and tang.
5. Garlic Powder: 1/2 teaspoon, gives a savory depth to the filling.
6. Fresh Dill: 1 tablespoon, chopped finely. Brings brightness to the mix.
7. Cherry Tomatoes: 1 cup, finely diced. Juicy and colorful topping.
8. Feta Cheese: 1/3 cup, crumbled. Adds tangy creaminess.
9. Fresh Parsley or Chives: 2 tablespoons, chopped. For garnish and fresh flavor.
10. Salt and Pepper: To taste. Brings everything together.

Ingredient Substitutions

Got something different in your kitchen? No problem.

Baby Potatoes: Use fingerlings or small red potatoes.
Cream Cheese: Mascarpone or goat cheese also works well.
Sour Cream: Greek yogurt makes a lighter alternative.
Fresh Dill: Try thyme or basil for a new twist.
Feta Cheese: Crumbled goat cheese or queso fresco can be used.

Ingredient Spotlight

Baby Potatoes: These little guys are naturally creamy inside with a thin skin that crisps up perfectly when roasted. They’re the ideal vessel for flavor.

Feta Cheese: Salty, crumbly, and just the right amount of tang, feta adds a Mediterranean flair and balances the creaminess of the filling.

Instructions for Making Mini Crushed Potato Tarts

Let’s roll up our sleeves and bring this tasty idea to life. The process is simple, and the results are nothing short of spectacular.

1. Preheat Your Equipment:
   Set your oven to 425°F and line a baking sheet with parchment paper.
2. Combine Ingredients:
   In a small bowl, mix softened cream cheese, sour cream, garlic powder, and chopped dill until smooth. Set aside or chill.
3. Prepare Your Cooking Vessel:
   Place the boiled baby potatoes on the lined baking sheet. Drizzle with olive oil and a sprinkle of salt and pepper.
4. Assemble the Dish:
   Use the bottom of a glass to gently press each potato until flattened but still in one piece. Brush tops with a little extra oil if needed.
5. Cook to Perfection:
   Roast the smashed potatoes for 25–30 minutes until edges are golden and crispy.
6. Finishing Touches:
   Once cooled slightly, top each potato with a dollop of herbed cream. Add diced cherry tomatoes, a sprinkle of crumbled feta, and finish with chopped herbs.
7. Serve and Enjoy:
   Plate them up while still warm or at room temp. Each bite is creamy, crunchy, and totally addictive.

Texture & Flavor Secrets

The beauty of these tarts is in their contrast. The edges are crispy and golden while the center stays tender. The creamy filling cools things down, while tomatoes and feta add pops of juicy and tangy brightness. Together, it’s a texture party in your mouth.

Cooking Tips & Tricks

Sometimes it’s the little tips that elevate a dish from good to unforgettable.

• Let the smashed potatoes sit for 5 minutes before roasting for extra crispness.
• Don’t overcrowd the pan or they won’t crisp properly.
• A tiny drizzle of honey on top can balance the tang of the feta.

What to Avoid

A few common pitfalls are easy to sidestep.

• Avoid overboiling the potatoes—they’ll fall apart when smashed.
• Don’t skip the oil or the potatoes will turn out dry.
• Don’t add the toppings while potatoes are piping hot or the cream might melt.

Nutrition Facts

Servings: 6
Calories per serving: 210

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Make-Ahead and Storage Tips

These are perfect for prepping ahead. Roast the potatoes a day early and refrigerate. The herbed cream can also be made a day in advance. Store components separately and assemble before serving. Leftovers can be stored in an airtight container and reheated in the oven or air fryer for best results.

How to Serve Mini Crushed Potato Tarts

These tarts make stunning appetizers on a wooden board with a drizzle of balsamic glaze. Or serve as a side to grilled veggies or proteins. A small salad with lemon vinaigrette would complement them beautifully.

Creative Leftover Transformations

If you’ve got extras, you’ve got options.

• Chop them up and toss into a frittata.
• Reheat and top with a poached egg for brunch.
• Smash them further and turn into crispy hash.

Additional Tips

• Sprinkle paprika or chili flakes for a spicy finish.
• Use a piping bag for a neater, more elegant presentation.
• Chilling the cream filling helps it hold its shape better.

Make It a Showstopper

For a party-perfect finish, serve these on a large platter garnished with edible flowers or microgreens. Use contrasting plates or boards to make the colors pop. A tiny sprinkle of flaky sea salt just before serving elevates them even more.

Variations to Try

• Caprese Style: Add a basil leaf and drizzle with balsamic glaze.
• Smoked Salmon: Top with a sliver of smoked salmon and capers.
• Roasted Red Pepper & Goat Cheese: Swap feta for goat cheese and add roasted red pepper strips.
• Spicy Jalapeño: Add pickled jalapeños and a dash of hot sauce.
• Mushroom & Thyme: Sauté mushrooms with thyme and garlic as topping.

FAQ’s

Q1: Can I make these dairy-free?

Yes, use plant-based cream cheese and skip the feta or use a vegan alternative.

Q2: What if I don’t have baby potatoes?

Use any small potatoes, just cut them in half if they’re larger.

Q3: How do I store leftovers?

Refrigerate in an airtight container for up to 3 days.

Q4: Can I freeze them?

You can freeze the roasted smashed potatoes and top them after reheating.

Q5: Are they served hot or cold?

Either! They’re great warm, but also hold up well at room temperature.

Q6: Can I add meat?

Sure, but they’re plenty flavorful as is. Try shredded chicken or chickpeas.

Q7: What’s the best way to reheat?

Use a toaster oven or air fryer for best texture.

Q8: Can I use dried herbs?

Yes, just reduce the amount to about one-third of the fresh quantity.

Q9: Do I need to peel the potatoes?

Nope. The skin helps them hold together and adds to the crispness.

Q10: How far in advance can I prep them?

You can prep components a day ahead and assemble just before serving.

Conclusion

These mini crushed potato tarts are the kind of thing that look impressive but are actually super simple to pull off. They’re crispy, creamy, savory, and totally satisfying. Whether you’re making them for a casual get-together or just treating yourself to something cozy and delicious, trust me, they’re worth every bite.

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