These crispy smashed potatoes are best when they're hot and fresh, so right off the pan is the best serving method.
Smashed potatoes are perfect for any time. They are gluten free and vegan, for all to enjoy!
small to medium red or yellow potatoes
fresh ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion
Place the potatoes in a large pot and cover with water. Add 1 tablespoon of salt and bring to the boil, cooking until they can be pierced with a fork
When the potatoes are done, drain them in a colander and allow to cool for 5 minutes
Evenly distribute the potatoes over a baking sheet brushed with olive oil and use a potato masher or fork to gently smash each potato (thinner potatoes are more crispy)
Drizzle 3 tablespoons of olive oil over the smashed potatoes. Sprinkle with garlic powder, onion powder and salt over the potatoes. Sprinkle with ground black pepper
In a pre-heated oven, bake potatoes at 220c, until the potatoes are nice and golden on the edges, about 25-30 mins. Sprinkle with chopped fresh herbs, and serve hot
Choose smaller potatoes, about the size of a golf ball or two, for the best crispy smashed potatoes!
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