"My favorite thing about this recipe is how the potatoes get golden brown and crispy on the outside and creamy in the middle." Hahn shares. "And," she goes on to say, "there is something really satisfying about the actual smashing of the potatoes on the baking tray." Hahn shares that potatoes have many health benefits and we shouldn’t shy away from eating them. "They are fat-free, loaded with fiber, and have a surprisingly high amount of potassium and vitamin C," Hahn remarks.
Gather your ingredients for the crispy-edged smashed potatoes
Our potato of choice for this recipe is Yukon gold potatoes because of the creaminess factor, and Hahn says to choose medium-sized potatoes which you can typically find packaged in a 3-pound bag.
"I generally always buy organic potatoes and this is especially important in this recipe because we are not peeling the potatoes," Hahn remarks. Additionally, you will need some avocado oil, garlic granules, salt, pepper, and some fresh dill. You may want to throw in some Italian parsley also to add to the dill for topping.
Prep the potatoes
First things first: Preheat the oven to 400 F.
After washing the potatoes, put them into a large pot and add water to cover the potatoes by a couple of inches. Bring them to a boil and then set the timer for 10 minutes. Check to see if they are ready by sticking in a fork and if it goes in with ease, they are good to go. Put them in a colander to drain.
Get the potatoes ready for baking
Transfer the potatoes to a large bowl. Add 2 tablespoons of the avocado oil, ½ teaspoon of the garlic granules, ½ teaspoon of the salt and ¼ teaspoon of the pepper. Stir to coat the potatoes with a wooden spoon or use your hands.
Smash the potatoes
Lay out the potatoes on a couple of baking sheets that have been lined with parchment paper. Hahn says, "Using parchment paper really speeds the clean-up process but if you don’t have any on hand, give the baking sheet a good coating of cooking spray and that will work fine." Now the fun part begins — the smashing. Take a flat-bottomed glass and place it on top of each potato and press down. The potatoes will break apart and flatten. Some of the potato will collect on the glass, so wipe the bottom as needed with a paper towel. For the final step before baking, brush the potatoes with the remaining oil and sprinkle with the remaining garlic, pepper, and salt.
Bake and serve
Pop the baking trays into the oven and bake for 35 minutes. Top them with fresh dill and any other fresh herb you desire. These make a great appetizer served with Ranch dressing, blue cheese dressing, or this garlic aioli. They also make a fantastic side dish with burgers, sandwiches, or seafood. From a taste perspective, these smashed potatoes won’t ever be called "small potatoes!"
Crispy-Edged Smashed Potatoes Recipe
- 3 pounds small Yukon gold potatoes
- 3 tablespoons avocado oil, divided
- 1 teaspoon garlic granules, divided
- 1 teaspoon salt, divided
- ½ teaspoon pepper, divided
- 1 teaspoon fresh dill
- chopped Italian parsley
- Place the potatoes in a large pot and cover them with about 2-inches of water. Bring water to a boil and then set the timer for 10 minutes or until the potatoes are fork-tender.
- Preheat the oven to 425 F.
- Drain the potatoes and place them into a large bowl. Add 2 tablespoons avocado oil, ½ teaspoon garlic granules, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to coat the potatoes in this mixture.
- Place the potatoes on two baking sheets lined with parchment paper. Take a glass cup and smash each one with the glass bottom. Wipe the bottom of the glass with a paper towel after smashing.
- Now brush the potatoes with the remaining oil and sprinkle with the remaining garlic, pepper, and salt.
- Bake for 35 minutes, uncovered.
- Remove from oven and top with chopped dill and add chopped parsley also if desired.
|Calories per Serving||178|
|Total Fat||5.4 g|
|Saturated Fat||0.7 g|
|Total Carbohydrates||29.8 g|
|Dietary Fiber||3.8 g|
|Total Sugars||1.3 g|