Garlic Crispy Smashed Potatoes
This Smashed Potatoes recipe is everything you could ever dream of in a smooth but crispy tender potato side dish. Boil these potatoes, then roast them in the oven for the most perfect potatoes topped with garlic, parsley, and salt!
Servings: 6 servings
Ingredients
- 2 pounds baby potatoes
- water enough to cover the potatoes
- 2 tablespoons olive oil or avocado
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 teaspoons smoked paprika
- 1 teaspoon Italian seasoning
- Kosher salt to taste
- pepper to taste
- 1 tablespoons parsley freshly chopped
Instructions
- Place the 2 pounds baby potatoes in a large soup pot and cover with water by an inch. Boil over medium heat for 30 minutes, or just until tender.
- Meanwhile, preheat your oven to 400F and line a large baking tray with parchment paper. In a small bowl, whisk the 2 tablespoons olive oil with the seasonings (1 teaspoon garlic powder, 1 teaspoon onion powder, 2 teaspoons smoked paprika, 1 teaspoon Italian seasoning, Kosher salt , and pepper).
- Drain the potatoes and carefully place on the prepared baking sheet.
- Use a potato masher to gently flatten each boiled potato to a 1/2 inch thickness.
- Baste with the seasoned oil, then bake for 12-15 minutes, or until a golden-brown crisp develops on top.
- Garnish with freshly chopped 1 tablespoons parsley.
Notes
- Spice things up with cayenne pepper or red chili flakes.
- Top these potatoes with parmesan, asiago, cheddar, or pepper jack cheeses.
- Store the leftover potatoes in an airtight container in the refrigerator for up to five days.
- Serve baked smashed potatoes with chives and sour cream.
- You can either keep the skins on potatoes or remove them. I like them both ways.
Nutrition
Calories: 163kcal | Carbohydrates: 28g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 11mg | Potassium: 669mg | Fiber: 4g | Sugar: 1g | Vitamin A: 393IU | Vitamin C: 31mg | Calcium: 28mg | Iron: 2mg