Description
Crispy smashed potatoes that are fluffy on the inside and golden on the outside, tossed with simple seasonings for a delicious plant-based side dish.
Ingredients
- 1.5 lbs baby potatoes
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp paprika
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Bring a pot of salted water to a boil and cook the potatoes for 15–20 minutes until fork-tender.
- Drain the potatoes and let them cool slightly.
- Place potatoes on the baking sheet and gently smash each one with a fork or the bottom of a glass.
- In a small bowl, mix olive oil, garlic, salt, pepper, oregano, and paprika.
- Brush or drizzle the mixture over the smashed potatoes.
- Bake for 25–30 minutes until crispy and golden brown.
- Remove from oven, garnish with fresh parsley, and serve hot.
Notes
- For extra crispiness, flip potatoes halfway through baking.
- Use Yukon gold or red potatoes for best texture.
- Add chili flakes for a spicy kick.
- Store leftovers in the fridge for up to 3 days and reheat in the oven.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 4 g
- Protein: 4 g
- Cholesterol: 0 mg
