Description
Crispy Smashed Potatoes are tender on the inside and golden-crunchy on the outside, making them a flavorful and easy-to-make side dish perfect for any meal.
Ingredients
- 1.5 lbs baby or small Yukon Gold potatoes
- 2–3 tbsp olive oil
- 1 tsp garlic powder
- Salt and pepper, to taste
- 1 tbsp fresh rosemary or thyme (optional)
- 1 tbsp fresh parsley, chopped (optional, for garnish)
Instructions
- Boil the Potatoes: Place potatoes in a large pot of salted water. Bring to a boil and cook for 15–20 minutes until fork-tender. Drain and let cool slightly.
- Preheat Oven: Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
- Smash Potatoes: Arrange potatoes on the baking sheet. Use a flat-bottomed glass or potato masher to gently flatten each one.
- Season and Roast: Drizzle with olive oil. Sprinkle with garlic powder, salt, pepper, and optional rosemary or thyme.
- Roast: Bake for 20–25 minutes, flipping halfway, until crispy and golden on both sides.
- Garnish and Serve: Remove from oven and sprinkle with fresh parsley before serving.
Notes
- Add grated Parmesan before roasting for extra flavor.
- Use chili flakes or smoked paprika for a spicier version.
- Serve with garlic aioli, sour cream, or avocado dip.
- Boil potatoes ahead to save time — roast just before serving.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 180
- Sugar: 1g
- Sodium: 230mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
