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Smashed Potatoes
Lisa

Smashed Potatoes

These potatoes are not only easy to make, they use simple ingredients, are soft on the inside and crispy on the outside.
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Prep Time 10 minutes
Cook Time 25 minutes
Baking time 45 minutes
Total Time 1 hour 20 minutes
Course: Appetizer, Side Dish
Cuisine: American
Ingredients Method

Ingredients
  

  • 3 lb. Potatoes Small baby potatoes, such as a fingerling or new potato.
  • Oil I used avocado oil, any oil will do.
  • Salt and Pepper To taste.
  • Rosemary To taste, optional.
  • Onion Powder To taste, optional.

Method
 

  1. Wash and scrub the little potatoes, cutting off any bad spots.
  2. Place the potatoes in a large pot of water and cook until a fork can be easily inserted.
  3. Drain the potatoes and set aside.
  4. Preheat the oven to 425° F and line a baking sheet with parchment paper.
  5. Place the cooked potatoes onto the lined baking sheet, press each potato with the bottom of a glass.
  6. Make sure not to press the potatoes to thin, you want the potatoes to stay together.
  7. Once all the potatoes are smashed, drizzle oil over them and sprinkle the potatoes with your seasoning of choice.
  8. Place the full baking sheet into the oven.
  9. Bake for 35 minutes, remove from the oven to flip the potatoes.
  10. Return to the oven for another 10 minutes.
  11. Remove the baking sheet from the oven and serve while hot.
How to serve these potatoes
  1. Serve these along side ketchup, mustard, hot sauce, or a vegan mayo.
  2. Add a aioli on the side for dipping. Try a few of my different aioli recipes, such as Homemade Lemon Dill Aioli, Homemade Sriracha Aioli, or the Sun Dried Tomato Basil Aioli.
  3. Dip these little treats into my Red Pepper Hummus or A Creamy Vegan Cashew Cheese.
  4. Or just eat them as is.