Crispy Smashed Potatoes
Delicate Yukon gold potatoes are cooked, seasoned and roasted in the oven. Quite likely to become your next favorite side dish.
Servings: 6 servings
Calories: 150kcal
Ingredients
- 1 1/2 pounds baby potatoes recommended: Yukon gold
- 3 tablespoons avocado oil or olive oil
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- Salt & pepper to taste
- Recommended garnishes: Minced fresh herbs, chives, parsley, thyme, freshly grated Parmesan cheese, Avocado Aioli for dipping
Instructions
- Boil: Add potatoes to a large pot. Cover with water. Bring to a boil. Boil potatoes until fork tender, about 8-10 minutes. Drain and pat dry.
- Prep: Preheat the oven to 450°F. Cover a rimmed sheet pan with foil and spray with cooking spray.
- Smash: Place cooked potatoes on the sheet pan. Use the bottom of a mason jar or glass to partially flatten the cooked potatoes. (Tip: Spray the bottom of the glass with cooking spray to prevent sticking.)
- Season: Drizzle oil generously over the potatoes and spread all over the top of the potatoes with your hands. Then, evenly sprinkle the seasonings over the top.
- Roast: Bake for 18-20 minutes until golden and crispy. (If you'd like them to be even more brown on top, turn on the broiler and broil for a few minutes on the top rack. Keep an eye on them so they don't burn!).
- Serve: Top hot potatoes with lots of freshly grated Parmesan cheese and minced fresh herbs. Taste and season with more salt and pepper, as desired.
Notes
- Potatoes can be prepped in advance through Step 4 and can sit out a few hours before baking.
- Feel free to get creative with the seasonings. Other ideas: Italian seasoning, Lawry's seasoned salt, cajun seasoning, Za'atar seasoning.
- Reheat leftovers in the air fryer or oven at 350° until warm.
Nutrition
Calories: 150kcal | Carbohydrates: 20g | Protein: 2g | Fat: 7g | Sodium: 7mg | Fiber: 3g | Sugar: 1g