Smashed Purple Potatoes Recipe

Purple Potatoes topped with goat cheese

Original recipe by Coach Miriam

Coach Miriam’s notes: Potatoes are usually a staple at the Thanksgiving table. Why not mix it up with a different as well as super simple prep method as well as potato type?

Purple potatoes are slightly sweet and contain the same antioxidant properties as other purple and blue hued foods like blueberries, blackberries, beets and eggplant. This recipe retains the skins of the potatoes for extra fiber. Sweet potatoes can easily be swapped in for a sweeter and more traditional version of this recipe.


2 large purple potatoes

¼ cup unsalted butter, melted

2 garlic cloves, minced

1 tablespoon chopped fresh rosemary 

1.5 teaspoons salt

Freshly ground black pepper

½ cup goat cheese, crumbled


  1. Preheat oven to 425°F and slice potatoes into 1” thick rounds.
  2. In a mixing bowl, combine butter, garlic, rosemary, salt and pepper and whisk together. Add potato rounds to the bowl and then toss until well coated. Space potato rounds evenly apart on a large baking sheet lined with parchment of foil, (foil may result in crispier potatoes and a shorter baking time). Use a rubber spatula to get any butter stuck to the bowl and spoon onto potatoes.
  3. Bake potatoes about 30 minutes until tender enough to pierce with a fork. Remove from oven and turn the broiler to medium. Smash the potato rounds with a fork or ideally bottom of a flat round glass.
  4. Broil smashed rounds 2 to 4 minutes, until golden then briefly remove potatoes and sprinkle evenly with goat cheese. Broil about another minute just so the cheese slightly melts. 

Nutrition Facts

Servings: 4

Amount per serving




% Daily Value*

Total Fat 17.8g


Saturated Fat 11.5g


Cholesterol 44mg


Sodium 1091mg


Total Carbohydrate 19.9g


Dietary Fiber 3.4g


Total Sugars 6.1g


Protein 7.3g


Vitamin D 8mcg


Calcium 60mg


Iron 4mg


Potassium 453mg


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