Smashed potato tartlets topped with garlicky parsley mushrooms and creamy stracciatella deliver a crispy-on-the-outside, melt-in-the-middle bite that's genuinely hard to stop eating. Chef Guillaume Marinette designed this recipe for 4 people, with just a handful of ingredients and 30 minutes in the oven.
The smashed potato trend has taken over home kitchens for good reason: the technique turns humble baby potatoes into something irresistibly textured. But pressing them into individual tartlet molds takes the whole concept further, giving each portion a defined shape, golden edges, and a base sturdy enough to hold a proper topping.
This version builds on a previous hit. Guillaume Marinette's smashed potato tart with smoked salmon, Greek yogurt, and smoked salmon garnish racked up millions of views. The tartlet format with mushrooms is the next chapter, swapping the oceanic freshness for something earthier, richer, and just as addictive.
Smashed potato tartlets: a crispy base that starts with the right technique
The foundation of this recipe is 300 g of pre-cooked baby potatoes (grenaille). They go directly into oiled tartlet molds, then get pressed flat using the bottom of a glass. The goal is to spread each potato so it covers both the base and the sides of the mold, forming a rough, uneven shell that will crisp up unevenly in the oven. That unevenness is the point: the thinner edges turn deeply golden while the thicker center stays tender.
Getting the crunch right
A generous drizzle of olive oil over the pressed potatoes before baking makes all the difference. The fat conducts heat directly to the surface, triggering the browning that gives these tartlets their signature texture. Bake at 180°C for 30 minutes and you get what Guillaume calls a "crousi-fondant" result: crispy outside, yielding inside. Once out of the oven, letting them sit for a few minutes in the molds helps them set before garnishing.
Use potatoes that were boiled or steamed until just tender, not overcooked. If they’re too soft, they’ll collapse rather than hold their shape when pressed into the mold.
If you enjoy crispy potato recipes, these tartlets share the same satisfying crunch as cheese potato croquettes — another crowd-pleaser that proves potatoes are endlessly versatile.
Garlicky parsley mushrooms: the topping that makes the recipe
While the tartlets bake, the mushroom garnish comes together quickly in a pan. 250 g of Paris mushrooms (or a mixed forest blend for more depth) get sliced and sautéed in olive oil over medium-high heat. The key timing detail: the single garlic clove, finely chopped, goes in only at the end of cooking. Adding garlic too early burns it and turns the flavor bitter.
Finishing with fresh parsley
Once the pan is off the heat, a generous handful of fresh parsley goes in and gets stirred through. This off-heat addition preserves the parsley's bright color and clean flavor, which would be lost if it cooked down. A few twists of black pepper round everything out. The result is a topping that smells extraordinary and contrasts beautifully with the richness of what comes next.
For another recipe where mushrooms play a starring role, creamy mushroom pasta delivers the same earthy depth in a completely different format.
Stracciatella and mushrooms: the assembly that seals the deal
Assembly is the most satisfying part. Once the tartlets have cooled slightly, 150 g of stracciatella gets spooned generously over each one. Stracciatella is the soft, milky interior of burrata: shredded fresh mozzarella soaked in cream, with a texture that sits somewhere between ricotta and fresh mozzarella. It melts slightly against the warm potato base without becoming liquid.
The mushroom mixture goes on top, still warm from the pan. The contrast between the crackling potato shell, the cool creaminess of the stracciatella, and the savory, herb-flecked mushrooms creates something genuinely layered. A final crack of black pepper over the assembled tartlets is the only finishing touch needed.
total oven time for perfectly crispy smashed potato tartlets
A versatile recipe for appetizers, starters, or light meals
Guillaume Marinette designed these tartlets to work in two contexts: as a dînatoire appetizer (the kind of substantial finger food that replaces a full dinner at a cocktail party) or as a plated starter alongside a green salad. The individual mold format handles both situations well. Each person gets their own tartlet, fully loaded, with clean edges and no slicing required.
This recipe is entirely vegetarian, making it a strong option for mixed-diet gatherings. For more meat-free inspiration, check out these vegetarian recipes that prove plant-based cooking doesn’t mean compromising on flavor.
The complete ingredient list for 4 people is straightforward:
| Ingredient | Quantity |
|---|---|
| Pre-cooked baby potatoes | 300 g |
| Stracciatella | 150 g |
| Paris mushrooms or forest mix | 250 g |
| Garlic | 1 clove |
| Fresh parsley | 1 handful |
| Black pepper | To taste |
| Olive oil | To taste |
And if you're building a full spread for guests, a savory starter like these tartlets pairs naturally with something indulgent to finish. Something like a crepe cake with mascarpone and chocolate ganache turns the whole meal into an occasion. But honestly, once these smashed potato tartlets hit the table, the question of what comes next becomes secondary. They tend to disappear first.
