Description
These crispy smashed potatoes are golden on the outside and tender inside, perfect as a snack or side dish. They are easy to make and packed with flavor.
Ingredients
- 1.5 lbs baby potatoes
- 3 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried rosemary
- Salt and black pepper to taste
- Fresh parsley for garnish (optional)
Instructions
- Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
- Boil the potatoes in salted water until fork-tender, about 15–20 minutes.
- Drain the potatoes and let them cool slightly.
- Place the potatoes on the baking sheet and gently smash each with a potato masher or the bottom of a glass.
- Drizzle olive oil over the smashed potatoes and sprinkle with garlic powder, rosemary, salt, and black pepper.
- Bake for 20–25 minutes or until golden and crispy.
- Garnish with fresh parsley before serving, if desired.
Notes
- You can use baby Yukon Gold or red potatoes for best results.
- For extra crispiness, flip the potatoes halfway through baking.
- Serve with ketchup, aioli, or sour cream for dipping.
- These can be prepared ahead and reheated in the oven for a few minutes.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Side Dish
- Method: Bake
- Cuisine: Canadian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal
- Sugar: 1 g
- Sodium: 200 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
