Smashed Potatoes
Crispy smashed potatoes are easy to make and super delicious. I came across these on Instagram but wanted to switch it up a little bit.
The Ultimate Comfort Food: Crispy Smashed Potato Recipes for Any Occasion
A lot of the smashed potatoes are made with olive oil. I wanted to skip the oil and be able to enjoy my potatoes. To my surprise (not really that surprised) the potatoes turned out to be nice and crispy with out the extra fat.
These smashed potatoes are a great alternative to traditional deep-fried potatoes, as they are oven-baked and lightly seasoned with garlic and onion powder, making them a healthier option.
Wondering why I skip the olive oil? I avoid using olive oil in my cooking because it allows me to maintain a calorie deficit and reach my health goals without sacrificing the taste of my plant based meals.
What kind of potatoes do you use?
Smashed Potatoes
You can use the smaller red or yellow potatoes. You can also do a mixture of both types. I like to use the smaller sized potatoes because they cook quicker. The potatoes should be ready in about 15 minutes and fork tender once they are boiled in the water. You don’t want to over cook the potatoes or they will fall apart.
Cook the potatoes in 2 Parts (Boil then Bake)
Sounds like a lot work but it really isn’t. Plus it’s worth the wait…Trust me. First we are going to boil the potatoes and once they are ready we will bake the potatoes.
Part One: Boiling the potatoes
Preheat the oven to 425 degrees.
Instructions:
- First you want rinse and scrub the potatoes. Trim eye on the potatoes with a veggie peeler or knife since you’ll be keeping the skins on.
- Next add the cleaned potatoes to a large pot and add in some cold water. Add in enough cold water to cover the potatoes about inch high in a large pan. (Add a pinch of salt, if desired or optional)
- Bring to a boil and reduce to a simmer 15-20 minutes. Or until the potatoes are fork tender. You don’t want to over cook the potatoes or they will become water logged and fall apart. Larger potatoes will take longer to cook.
- Once the potatoes are fork tender, drain the potatoes in a colander.
- Next, transfer the potatoes to baking sheet lined with parchment paper.
Part Two: Smash and Bake the Potatoes
Smashed Potatoes
- Preheat the oven while the potatoes are cooking on the stove and line a baking sheet with parchment paper.
- Place each of the potatoes on the lined baking sheet
- Time to SMASH… You can use a potato masher, fork or even a cup and gently press down on the potatoes to smash them.
- Sprinkle the smashed potatoes with garlic powder, onion powered, salt and pepper. (Salt is optional)(I’m skipping the olive oil for these potatoes.) A lot of recipes call for olive oil before you bake the potatoes. But you don’t need it.
- Place the baking sheet in the oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the outside.
- Remove from the oven and serve immediately.
You can sprinkle with green onions and your favorite dipping sauce. Or you can be really and use ketchup. Looking for some dip ideas you can try:
These Crispy Smashed Potatoes are great to have for dinner, use as appetizer or even bring to party!
Ingredients
- 1½ lbs red or yellow potatoes (or combination)
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp pepper
- 1/4 tsp salt (optional to taste)
- 2-3 tbsp green onions (your choice of chives, cilantro, parsley)
Instructions
- Preheat oven to 425 degrees. Line a baking sheet with parchment paper.
- First you want rinse and scrub the potatoes. Trim eyes on the potatoes with a veggie peeler or knife since you'll be keeping the skins on.
- Place the cleaned potatoes in a large pot and add enough cold water to cover the potatoes by at least an inch. Add a pinch of salt to the water, if desired.Bring the water to a boil and then reduce to a simmer for abou 15-20 minutes (or until they are fork tender).
- Once the potatoes are fork tender, drain the potatoes in a colander. Transfer the potatoes to baking sheet lined with parchment paper.
- Time to SMASH... You can use a potato masher, fork or even a cup and gently press down on the potatoes to smash them.
- Sprinkle the smashed potatoes with garlic powder, onion powered, salt and pepper. (Salt is optional). Place the baking sheet in the oven and bake for 20-25 minutes, or until the potatoes are golden brown and crispy on the outside.
- Remove from the oven and serve immediately. Refrigerate any left overs.
- You can garmish the potatoes with green onions, parsley or cilantro.
