Smashed Potatoes
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Smashed Potatoes
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These smashed potatoes are golden crispy! They are soft and fluffy on the inside. These roasted potatoes are a great side dish for any meal. Serve them with chicken, beef, pork, burgers, hot dogs, and more. They are a fun way to make potatoes!
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Ingredients
- 2 pounds baby yellow or gold potatoes
- 2 tbsp olive oil
- 1 tsp sea salt
- ½ tsp black pepper
- ½ tsp garlic powder
- fresh herbs optional garnish
Instructions
- First, add the baby potatoes to a pot of boiling water. Boil for 20 minutes or until the potatoes are fork tender. Then, rinse under cold water and drain completely. Preheat oven to 425 degrees Fahrenheit.
- Place one potato on a large plate. Use the bottom of a mug or a potato masher to smash each potato. Then, arrange on a baking pan in one even layer.
- Once the potatoes are all smashed, drizzle oil and seasonings on top. Use your hands to coat the potatoes fully in oil and spices.
- Bake for 25 to 28 minutes or until potatoes are crispy.
- Finally, remove the smashed potatoes from the oven. Garnish with fresh herbs if desired.
Notes
- Nutrition Facts
- Nutrition Facts Smashed Potatoes Amount Per Serving Calories 238 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 595mg26%Potassium 963mg28%Carbohydrates 40g13%Fiber 5g21%Sugar 2g2%Protein 5g10% Vitamin A 6IU0%Vitamin C 45mg55%Calcium 29mg3%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Nutrition Facts Smashed Potatoes Amount Per Serving Calories 238 Calories from Fat 63 % Daily Value* Fat 7g11%Saturated Fat 1g6%Polyunsaturated Fat 1gMonounsaturated Fat 5gSodium 595mg26%Potassium 963mg28%Carbohydrates 40g13%Fiber 5g21%Sugar 2g2%Protein 5g10% Vitamin A 6IU0%Vitamin C 45mg55%Calcium 29mg3%Iron 2mg11% * Percent Daily Values are based on a 2000 calorie diet.
- Calories 238
- Calories from Fat 63
- % Daily Value*
- Fat 7g
- 11%
- Saturated Fat 1g
- 6%
- Polyunsaturated Fat 1g
- Monounsaturated Fat 5g
- Sodium 595mg
- 26%
- Potassium 963mg
- 28%
- Carbohydrates 40g
- 13%
- Fiber 5g
- 21%
- Sugar 2g
- 2%
- Protein 5g
- 10%
- Vitamin A 6IU
- 0%
- Vitamin C 45mg
- 55%
- Calcium 29mg
- 3%
- Iron 2mg
- 11%
- Pick out evenly sized, small potatoes. Yellow and gold potatoes are best for this recipe.
- Boil the potatoes before roasting. This allows them to get soft and fluffy inside.
- Use the bottom of a mug or potato masher to smash the potatoes.
- Do not skimp on seasonings. Feel free to add in some cumin, paprika, or chili powder for extra spice.
- Fully coat the potatoes in seasonings and oil before roasting.
- Arrange in one even layer on the baking pan.
- Continue baking until potatoes have reached the desired level of crispiness.
- Store leftovers in the fridge for up to 4 days.
- To reheat, add them to a baking pan. Spray with nonstick spray. Bake at 300 degrees Fahrenheit for 5 to 7 minutes.
- These can be made in the air fryer too.
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