Smashed Potatoes
from kristineskitchenblog.comThese crispy Smashed Potatoes are so irresistible, you'll want to eat them all straight from the pan! They're perfectly seasoned and have the best crispy edges and fluffy centers.
Servings: 4 servings
Calories: 196kcal
Ingredients
- 1.5 pounds small yellow or gold potatoes
- 1 teaspoon salt for the potato cooking water
- 2 tablespoons olive oil plus more for greasing the baking sheet
- ¾ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon coarse Kosher salt up to ½ teaspoon, to taste
- ¼ teaspoon freshly ground black pepper
- chopped fresh herbs, such as chives or parsley optional, for garnish
Instructions
- Bring a large pot of water to a boil.
- Meanwhile, gently scrub the potatoes to remove any dirt. Be careful to not break the skins.
- Once the water is boiling, add 1 teaspoon of salt and the potatoes. Boil for 15-20 minutes, until potatoes are just fork tender. Drain potatoes into a colander. Set them aside for 5 minutes to allow extra water to evaporate and to let the potatoes cool slightly.
- Meanwhile, preheat oven to 425° F with a rack in the upper third of the oven.
- Grease a large rimmed baking sheet with olive oil.
- Spread the potatoes out on the baking sheet. Use a large fork or greased potato masher to gently smash each potato to ½-inch or a little less than ½-inch thickness. Thinner potatoes will turn out crispier, and thicker potatoes will be fluffier.
- Pour the 2 tablespoons olive oil into a small dish and brush over the potatoes. Sprinkle the potatoes with the garlic powder, onion powder, up to ½ teaspoon coarse salt and pepper.
- Bake potatoes for 25-30 minutes, until golden brown and crispy. Serve immediately, garnished with chopped fresh herbs, if desired.
Video
Nutrition
Calories: 196kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 883mg | Potassium: 726mg | Fiber: 4g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 34mg | Calcium: 22mg | Iron: 1mg
