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Mascarpone-Dotted Garlic Smashed Potatoes with Saffron Salt #Sponsored

This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.
This is one of my favorite side dishes as the flavors can be customized with a flavored oil and an infused salt. 

For this version I used the Roasted Garlic Olive Oil from The Quail & Olive* and the saffron salt they carry in their pantry. 

Anni actually has this combination - Roasted Garlic Olive Oil + Saffron Sea Salt - for folks in a holiday gift pack!

  • 2 pounds baby potatoes (I used a mixture of red, yellow, and purple potatoes)
  • olive oil for drizzling
  • 1/2 teaspoon sea salt
  • mascarpone cream for serving
  • saffron sea salt for serving
  • freshly ground pepper for serving
  • Also needed: baking sheet; parchment paper or silicone mat; something to smash with - tamper, measuring cup, or rolling pin


Preheat oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone mat. Lay potatoes on a silicone in a single layer on the sheet. If some potatoes are significantly larger than others, cut them to approximately the size of the smaller potatoes. 

Drizzle with olive oil and sprinkle with salt. Roast them for 40 to 45 minutes, until tender and easily pierced with a fork.

Using a tamper, bottom of a measuring up, or a rolling pin, gently press down on the potatoes to flatten them slightly. Drizzle with more olive oil and return the pan to the oven. Roast them until there are crisped edges, approximately another 6 to 8 minutes.

Place your smashed potatoes on individual serving plates or a large platter. Smear a dollop of mascarpone cream on each piece. Sprinkle with saffron sea salt and freshly ground pepper. Serve immediately.

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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.


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