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Crispy Smashed Potatoes
These crispy babies will be the highlight of your weekend! Is there anything better than a crispy potato? I think not!
Oh for the love of potatoes! Yes, we do adore potatoes at our house! Spring through early Summer ‘NEW’ potatoes are available at most local Markets. Be sure to grab yourself some when you see them!
New potatoes are a bit smaller than mature potatoes, with softer, thinner skins (perfect for eating!) and a crisp texture. They are also lower in starch than mature potatoes. New potatoes usually retain their shape when cooked, which makes them an excellent choice for making these crispy smashed potatoes.
Potatoes are a REAL FOOD and a very nutrient-dense meal option, especially for active people requiring higher carbs for energy!
These Crispy Smashed Potatoes are an awesome side dish idea for your kids & growing teens! I have 6 of ’em at home and I gotta tell ya that potatoes sure stretch the family food budget with our large crew!
Did you know that potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?
💪 Bonus Points: Eat the potato skin to capture all of the potato’s nutrition. The potato skin has more nutrients than the inside of the potato. It has lots of fiber, about half of a medium potato’s fiber is from the skin.
Don’t forget the ketchup!
6 servings
Ingredients:
- 2 lbs baby new potatoes
- 2 tsps garlic salt
- 1 tsp chili flakes, or to taste
- olive oil or avocado oil cooking spray
- a handful of fresh parsley, finely chopped
Instructions:
Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
Boil the potatoes in salted water for 15-20 minutes, or until just fork tender (but not mushy!), then drain well.
Transfer the potatoes to your prepared baking sheet and using a potato masher or the base of a small bowl, gently smash each to a 1/2-inch thickness.
Season with garlic salt, and chili flakes, and lightly spritz evenly with oil.
Roast for 25-30 minutes, flipping halfway.
Sprinkle with fresh parsley and enjoy immediately!
â¤ï¸Rachel
Ingredients
- 2 lbs baby new potatoes
- 2 tsps garlic salt
- 1 tsp chili flakes, or to taste
- olive oil or avocado oil cooking spray
- a handful of fresh parsley, finely chopped
Instructions
- Preheat your oven to 400 degrees f. and line a large sheet pan with parchment paper.
- Boil the potatoes in salted water for 15-20 minutes, or until just fork tender (but
- not mushy!), then drain well.
- Transfer the potatoes to your prepared baking sheet and using a potato masher or the base of a small bowl, gently smash each to a 1/2-inch thickness.
- Season with garlic salt, chili flakes, and lightly spritz evenly with oil.
- Roast for 25-30 minutes, flipping halfway.
- Sprinkle with fresh parsley and enjoy immediately!
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