Crispy Oven Roasted Smashed Potatoes
Prep
10 mins
Cook Time
40-50 mins
Servings
5-6
I was introduced to these lovely smashed potatoes by a dear friend, they are the perfect appetizer for any occasion.
This recipe here, I seasoned the potatoes with garlic, chives, paprika, oregano, avocado oil, salt and pepper. I will most definitely adjust the flavors with different spices and create a variety of flavor bursting crispy potato options - I will continue to share as we create, so if you love these potatoes be sure to try the others!!
Serving options: as a side, filling on a wrap or burger, or topped on a salad.
XO,
Bobbielee
Ingredients
- 1 1/2 lb small red or yellow potatoes
- 4-5 tbsps avocado oil
- 1 tbsp sea salt
- 1/4 tsp freshly ground black pepper
- 3 cloves of garlic minced
- 1 tbsp oregano
- 3 tbsps chives or green onions
- smoked paprika
- chives, green onions, thyme, shredded cheese, chili flakes, plain yogurt or sour cream.
Smashed Potatoes:
Optional Toppings:
Directions
Preheat the oven to 425° F.
Fill a large pot with water, bring it to a boil and add the potatoes. Cook them for approx 15-20 mins, they should still be a bit firm and not too soft (a fork should pierce them).
In a small bowl, mix the avocado oil, garlic, oregano, sea salt and black pepper together.
Once the potatoes are cooked, drain the water and place them on a lined baking sheet (I prefer using unbleached parchment paper).
Using a fork or a potato masher, smash the potatoes. I often peel back some of the skins as it gives them a more crispy texture.
Using a spoon or brush, add the oil mixture to the smashed potatoes. Sprinkle on some paprika to the potatoes.
Place the baking sheet into the preheated oven, place on the bottom rack. Bake for approx 25-30 minutes, the tops should be crispy.
Serve them immediately.
Share the love
#dairy-free
#gluten-free
#plantbased
#sides
#vegetarian
#vegan
#potato
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