Smashed Potatoes
Smashed potatoes: my literal favorite way to make potatoes in the entire world. They encompass the best part of the food: they’re soft and creamy on the inside, yet crispy and salty on the outside. Literally, with ingredients such as potatoes, olive oil, salt, and pepper… you can’t go wrong.
The process is super simple. All you do is boil the potatoes, then cut them in half lengthwise, smash them, season them to the moon and back, and back them until they’re golden brown and crispy. Yum.
They go great with my dad’s charcoal grilled filet mignon and my mozzarella pesto chicken wraps, both of which are absolutely delicious and simple to make.
Ingredients:
- 8 medium red potatoes
- water (for boiling, enough to cover the potatoes)
- 2 tsp salt, plus extra salt for the boiling water
- 1 tsp black pepper
- 1 head of garlic, about 10-15 cloves
- 1/4 cup olive oil (or more if you want)
Instructions:
- In a large pot, add the potatoes and a big pinch of salt. Then, fill it with water until all the potatoes are fully covered.
- Bring them to the boil, then boil it for about 30-40 minutes, until the potatoes are soft when poked with a fork.
- Drain the potatoes. Line a baking sheet with parchment, and preheat the oven to 425ºF.
- Cut the potatoes lengthwise with a knife, then lay them out with the cut side down on the baking sheet.
- Use a glass, or a heavy flat circle to smash down the potatoes.
- Mince the garlic.
- Drizzle the potatoes generously with the olive oil, then sprinkle over evenly lots of salt, pepper, and minced garlic. Rub the seasoning in gently with your fingertips.
- Place the tray in the oven for about 25 minutes, until the potatoes are golden and crispy. Enjoy!
Smashed Potatoes
Smashed potatoes: my literal favorite way to make potatoes in the entire world. They encompass the best part of the food: they're soft and creamy on the inside, yet crispy and salty on the outside. Literally, with ingredients such as potatoes, olive oil, salt, and pepper… you can't go wrong. The process is super simple. All you do is boil the potatoes, then cut them in half lengthwise, smash them, season them to the moon and back, and back them until they're golden brown and crispy. Yum.
Ingredients
- 8 red potatoes medium
- water for boiling, enough to cover up the potatoes
- 1/4 cup olive oil
- 2 tsp salt plus extra for the water
- 1 tsp pepper
- 1 head garlic 10-15 cloves
Instructions
- Add the potatoes and a huge pinch of salt into a large pot. Fill with enough water to cover the potatoes completely.
- Bring to the boil, then boil for an additional 30-40 minutes depending on the size of your potatoes, or until they are soft when poked through with a fork.
- Drain the potatoes.
- Preheat the oven to 425ºF, and line a large baking sheet with parchment paper.
- Cut the potatoes in half lengthwise, then lay out with the cut side open (skin side up) on the baking sheet.
- Use a glass or a heavy flat circle to smash the potatoes, squishing them down.
- Mince the garlic.
- Drizzle the potatoes with the olive oil generously, then sprinkle with the salt, pepper, and minced garlic.
- Rub the seasoning in with your fingers.
- Bake the potatoes in the oven for about 25 minutes until crispy and golden brown. Enjoy!
Notes
- Macros: 13.5 g fat, 54.5 g carbohydrates, and 6.5 g protein
- See the blog post above for more details and recommendations on what to make with the potatoes.