Crispy Smashed Potatoes (Edit recipe)

Gone are the days of french fries and potato wedges... the new way of enjoying potatoes is Crispy Smashed Potatoes. They are the perfect finger food, snack or appetizer (even main, no judging here!) and I love making them when entertaining. Elevate them by drizzling your favorite dressing (I love Regular or Vegan Caesar), dunk them in your favorite sauce (Sriracha Mayo, Wasabi Mayo, Mayochup... yum!) or think of them as nachos and load them up with your favorite toppings. No matter how you eat them, you'll love them and it's the only way you are going to want to cook potatoes.

10 minutes

40 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	130
Fat:	7 g
Carbohydrates:	12 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	1621 mg
Fiber:	2 g
Sugars:	2 g
Calculated per serving.

by Priyanka Nadkarni

Serves: 4

Ingredients

1 lb Baby Potatoes
2 Tbsp Extra Virgin Olive Oil
1 Tbsp Salt, for boiling, plus more for sprinkling
0.5 tsp Ground Fresh Black Peppercorns
2 tsp Parsley, chopped, for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Thoroughly rinse the baby potatoes.
Bring a pot of water to a boil and add 1 tbsp salt.
Add baby potatoes and cook until tender (partially done).
Drain the potatoes and let them dry for about 5 minutes or so.
Meanwhile, preheat the oven to 425°F and grease a baking pan with oil.
Place the potatoes on the greased pan and smash using the back of a fork, glass or potato masher. The thinner they are smashed, the crispier they get.
Brush them with more oil and sprinkle some salt and pepper.
Bake them in the preheated 425°F oven for 20 minutes or until crispy.
When done, remove them and drizzle your favorite dressing (I love drizzling some regular or vegan caesar dressing).
Garnish with chopped parsley. Enjoy!