Crispy Smashed Potatoes

I’ve seen these smashed potatoes pop up all over social media recently, so I decided that they were worth a try. They beat mashed potatoes and crispy roasted potatoes by a long shot—it’s the best of both worlds! The potato skins crisp up nicely in the oven while the centers stay fluffy and soft after being boiled. I like to season mine with garlic and onion powder, but feel free to experiment with other seasonings and spices as well!

Crispy Smashed Potatoes
Prep Time: 15 mins
Cook Time: 40 mins
Yield: 4 servings

Ingredients

• 2-pounds baby potatoes, washed
• 2-4 tbsp avocado oil
• 1 tsp garlic powder
• 1 tsp onion powder
• Kosher salt
• Flaky sea salt
• To serve: Cracked black pepper and parsley flakes
  
  

Directions

1. Place baby potatoes in a large pot and submerge in cold water. Add a generous amount of salt and bring water to a boil before reducing to a simmer. Cook for 10-15 minutes or until fork tender.
2. Meanwhile, preheat the oven to 450°F.
3. Drain water and dry off potatoes. Spread 1 tbsp oil on a baking sheet and space potatoes out. Use the bottom of a flat drinking glass to smash the potatoes to approximately ½ inch thickness.
4. Drizzle remaining oil over the smashed potatoes and ensure that they are fully coated. Sprinkle evenly with garlic and onion powder, adding more if you like. Finish with a bit of flaky sea salt and bake in oven for 20-25 minutes or until lightly browned.
5. Remove and add black pepper and parsley. Enjoy immediately!

Per serving (using 3 tbsp oil): 240 calories: 34.5 g carbs; 10.2 g fat; 4.2 g protein