Crispy Smashed Potatoes
Crispy Smashed Potatoes are soft and fluffy on the outside, irresistibly crispy on the outside, and seasoned with garlic powder and rosemary. They're wonderful served as a side dish or an appetizer with your favorite dipping sauce!
Servings: 6 servings
Calories: 186kcal
Equipment
Ingredients
- 1 1/2 pounds baby gold potatoes
- 1/4 cup extra virgin olive oil
- 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
- 1/2 teaspoon garlic powder
- 1 teaspoon salt or to taste
- 1/2 teaspoon freshly ground black pepper or to taste
Instructions
- Preheat the oven to 425 degrees F.
- Place the potatoes in a large pot and fill with enough water to cover by 1". Place the lid on the pot, and bring to a boil over high heat. Reduce the heat to medium, and simmer uncovered until the potatoes are fork tender, about 10-12 minutes. Drain well in a colander, then blot dry with a towel.1 1/2 pounds baby gold potatoes
- Place the potatoes back in the pot and add the olive oil, rosemary, garlic powder, salt and pepper. Place the lid on and shake vigorously until the potatoes are completely covered with the olive oil.1/4 cup extra virgin olive oil, 1 tablespoon chopped fresh rosemary , 1/2 teaspoon garlic powder, 1 teaspoon salt, 1/2 teaspoon freshly ground black pepper
- Pour the potatoes out onto the prepared baking sheet in a single layer and smash them down with a fork. Once smashed, I like to dab some of the remaining oil from the saucepan over the tops of the potatoes.
- Roast for 30-45 minutes or until the potatoes are crisp and golden brown. Enjoy!
Notes
- Pro tip: You can use any type of baby potatoes for this dish. I prefer baby gold potatoes for their fluffy yet creamy texture, but red and purple potatoes also work.
- Once smashed, I like to dab some of the remaining oil from the saucepan over the tops of the potatoes.
- Change up your potatoes by using different herbs and seasonings, or serve with a dollop of sour cream!
- These are best served the day they are made as they will lose their crispness once they've been refrigerated.
Nutrition
Calories: 186kcal | Carbohydrates: 24g | Protein: 3g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Sodium: 61mg | Fiber: 3g | Sugar: 1g