Crispy Smashed Potatoes
Ingredients
Scale
2 pounds baby potatoes
A couple teaspoons of salt (for boiling water)
2 Tbsp avocado oil
1 1/2 tsp granulated garlic
1 tsp salt, more to taste
Fresh cracked black pepper
Toppings
1 batch 3-minute onion dip
For garnishing: green onion, chives, herbs (parsley, rosemary, thyme are good), crushed red pepper, etc
Instructions
- In a large pot of water, add the potatoes and couple teaspoons of salt. Bring the water to a boil and cook until the potatoes are fork tender, about 15 minutes. Drain and transfer them to a couple large baking sheets. Allow them to cool for 5 minutes.
- Preheat the oven to 400ºF.
- Smash the potatoes by pressing them down with the bottom of a mug, or by using a fork or potato smasher. If using a fork, you’ll have to be careful when smashing them because they fall together more easily, so hold the edges of the potato to give it a bit more integrity when smashing. I find that a mug is easiest, but the fork creates a more rigid texture that becomes more crispy (I haven’t used a potato smasher). You’ll want them to be about 1/4-1/2 inch thick.
- Make sure the potatoes are in one layer. Brush them with olive oil then season with garlic powder, salt, and pepper.
- Bake for 40-50 minutes until the potatoes are golden and crispy to your preference.
- For the onion dip – mix together 1 cup yogurt or sour cream, 3/4 tsp onion powder, 1/4 tsp garlic powder, and several large pinches of salt. Take about 1/2 of the dip and put it in a different bowl, then add a couple tablespoons of water to thin it out a little to drizzle more easily. Drizzle the thinner dip over the crispy smashed potatoes then garnish with sliced green onions, chopped parsley, crushed red pepper, etc. Use the rest of the thicker dip as a side to dip the potatoes in!
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Find it online: https://homecookedliving.com/crispy-smashed-potatoes/
