Smashed Potatoes

Crispy smashed baby potatoes is the new way to serve potatoes as a side dish! Similar to french fries, yet easier to make!

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Prep Time :10

Cook Time :50

Total Time :1

Servings : 4

Calories : 149kcal

Wash potatoes thoroughly, place in a large pot, cover with water, and add 1 tsp salt. Bring to the boil, reduce the heat, and cook for 20 minutes or until the potatoes are soft. → They are ready when you can stick a knife into the middle of the potatoes without any noticeable resistance.
Preheat oven to 390°F (200°C).
Drain potatoes and let them cool in the colander for 5 minutes.
Place on a baking sheet (I usually line mine with parchment paper - easier to clean) and smash each potato with a fork or potato masher.
Drizzle potatoes with olive oil and sprinkle with a generous amount of salt and black pepper. → I love to use seasoned salt!
Bake in the preheated oven for 30 minutes until golden brown and crispy. Don’t flip! → Larger potatoes need a little longer!
Optional: Sprinkle with chopped chives or parsley and serve with a dip.

Keeps fresh for 3 days. Store it in an airtight container in the refrigerator.
Potatoes: I love to make smashed potatoes with baby potatoes. They turn out crispier and are quicker to cook and bake. However, you can choose potatoes of your choice. If using regular potatoes, you might need to adjust the cooking and baking time.
Dip Ideas: I served my smahsed potatoes with creme fraiche mixed with fresh chives and a little salt and pepper. Delicious too with chimichurri sauce, vegan tzatziki, vegan herb butter.