Crispy Smashed Potatoes
These are SO GOOD!
I’ve been making these for years and have tried different iterations of them. These are the perfect go to when you want something delicious and cozy but also healthy. My son loves them and we typically don’t have leftovers! I like to pair these with a roasted chicken and greens. These aren’t hard to make and if you’re doing them during the week and are tight on time, you can boil the potatoes in the morning so when it’s time to make dinner all you have to do is pop them in the oven. Keep reading for the how to.
Serves 3-4
Ingredients:
1 package baby potatoes - creamers, mixed colors, etc washed/scrubbed clean
1/4 cup olive oil
3 garlic cloves finely chopped
2-3 tbsp rosemary finely chopped (can sub thyme if you don’t have or use both!)
sea salt and pepper to taste - bonus if you have flakey sea salt
Method:
preheat your oven to 450 degrees farenheight and line a baking sheet with a silpat or parchment paper
bring a medium pot of water to boil and drop the potatoes in until softened - about 15 mintues
while the potatoes are boiling, measure out the olive oil into a liquid measuring cup. Chop the garlic and rosemary and add to cup of olive oil. Heavily season with fresh ground pepper and sea salt
drain the potatoes and spread them out on your lined baking sheet
using the bottom of a thick glass or jar smash each potato and arrange them evenly on the sheet
dress each potato with the olive oil and herb mixture
bake for 40-45 minutes on the bottom rack of your oven until crispy
take them out and sprinkle with flakey sea salt to serve
To Serve:
I like them plain or you can make an easy yogurt sauce by mixing yogurt, the zest and juice of one lemon, garlic powder and salt/pepper to taste together. Place everything in a jar and mix and dip your potatoes!
I hope you enjoy these as much as we do! I make these a few times a month and they’re always a hit - usually no leftovers either! If you make these and enjoy be sure to tag me on Instagram @AshleyPattenPilates and/or comment below!
xx, Ashley