Roasted Smashed Potatoes are here to take the crown as your new favorite side dish. It’s hard to go wrong with potatoes, but aside from french fries, this is probably my favorite way to cook them! The seasonings are kept simple with just olive oil, fresh garlic, and sea salt. But if you can get the texture right- the crispier the better- these simple flavors are all you need. However, if you’re looking for a little more pizazz, feel free to add herbs of your choice, such as basil, rosemary, or chives.
Aside from looking pretty, I love using multi-colored potatoes as much as possible for the additional phytonutrients and antioxidants that come from any vibrant food (eat the rainbow, right?!) Antioxidants help eliminate free radicals in the body, which can help prevent chronic diseases such as cancer and heart disease. Additionally, I feel like potatoes get a bad rep for being “starchy”- however, this isn’t always bad. Pre and Post workout, your body is primed to use carbs for energy (in order to fuel and repair your muscles) so you want these carbs to be easy to digest, like a simple potato! As with any choice, “everything in moderation”, so yes, be mindful of your portion, but don’t believe the hype that potatoes are bad for you in any way! Enjoy 🙂
- Prep Time: 5 minutes
- Cook Time: 50 minutes
Roasted Smashed Potatoes
This simple recipe can "fancy" up any dinner by simply being served alongside any entree! While the cooking time is long, the work is minimal, and you just have a lot of *waiting* time you can use to prepare everything else!
Ingredients
- 1lb multi-colored baby potatoes
- olive or avocado oil
- 3-4 cloves fresh garlic - crushed
- course sea salt
- fresh herbs - optional
Instructions
- Bring a large pot of water to a boil. Add the potatoes and cook for about 15-20 minutes, until fork tender, but not falling apart.
- Preheat oven to 400F. Drain the water, allow to cool slightly (so you don't burn your hands) then transfer potatoes one at a time to a parchment lined baking sheet.
- Combine the olive oil and garlic in a small dish.
- Using a large fork or a handheld masher, press strongly into each potato until it smashes about a half inch thick. Repeat for all potatoes, spacing only about a half inch apart. (It's ok if they don't smash evenly! Just sorta push the pieces together if needed 😉 )
- Brush the potatoes with the olive oil and garlic mixture, sprinkle with sea salt, and roast until crisp- about another 30 minutes. If adding herbs, sprinkle right before serving. Serve hot.
Allergens
