Crispy Smashed Potatoes

60 mins
Serves 1
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Directions

  1. 1Preheat oven to 450°.
  2. 2Preheat oven to 450°.
  3. 3Preheat oven to 450°.
  4. 4Place potatoes in a pot, cover with water and season with 2 tsp salt.
  5. 5Place potatoes in a pot, cover with water and season with 2 tsp salt.
  6. 6Place potatoes in a pot, cover with water and season with 2 tsp salt.
  7. 7Cook on medium heat for 15–20 minutes until fork tender.
  8. 8Cook on medium heat for 15–20 minutes until fork tender.
  9. 9Cook on medium heat for 15–20 minutes until fork tender.
  10. 10Remove from heat and drain.
  11. 11Remove from heat and drain.
  12. 12Remove from heat and drain.
  13. 13Cool slightly.
  14. 14Cool slightly.
  15. 15Cool slightly.
  16. 16Transfer to a bowl and toss with 1/4 cup of avocado oil.
  17. 17Transfer to a bowl and toss with 1/4 cup of avocado oil.
  18. 18Transfer to a bowl and toss with 1/4 cup of avocado oil.
  19. 19In a sheet tray lined with parchment paper, add your Parmesan evenly and sliced garlic, then season with salt and pepper.
  20. 20In a sheet tray lined with parchment paper, add your Parmesan evenly and sliced garlic, then season with salt and pepper.
  21. 21In a sheet tray lined with parchment paper, add your Parmesan evenly and sliced garlic, then season with salt and pepper.
  22. 22Place the potatoes on the sheet tray and smash each potato using the bottom of an oiled jar or a glass to a ½-inch thickness.
  23. 23Place the potatoes on the sheet tray and smash each potato using the bottom of an oiled jar or a glass to a ½-inch thickness.
  24. 24Place the potatoes on the sheet tray and smash each potato using the bottom of an oiled jar or a glass to a ½-inch thickness.
  25. 25Drizzle the top of the potatoes with the rest of the avocado oil and sprinkle with rosemary, salt and pepper.
  26. 26Drizzle the top of the potatoes with the rest of the avocado oil and sprinkle with rosemary, salt and pepper.
  27. 27Drizzle the top of the potatoes with the rest of the avocado oil and sprinkle with rosemary, salt and pepper.
  28. 28Bake the potatoes for 25 minutes.
  29. 29Bake the potatoes for 25 minutes.
  30. 30Bake the potatoes for 25 minutes.
  31. 31Flip them with a spatula.
  32. 32Flip them with a spatula.
  33. 33Flip them with a spatula.
  34. 34Bake for another 10-15 minutes or until golden brown and super crispy.
  35. 35Bake for another 10-15 minutes or until golden brown and super crispy.
  36. 36Bake for another 10-15 minutes or until golden brown and super crispy.
  37. 37Serve with more chopped rosemary.
  38. 38Serve with more chopped rosemary.
  39. 39Serve with more chopped rosemary.

Ingredients

  • 2 lbs small yellow potatoes
  • 2 lbs small yellow potatoes
  • 2 lbs small yellow potatoes
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 1.5 tsp salt
  • 8 garlic cloves sliced
  • 8 garlic cloves sliced
  • 8 garlic cloves sliced
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground black pepper
  • 1 tsp freshly ground black pepper
  • 0.33 cup olive oil divided
  • 0.33 cup olive oil divided
  • 0.33 cup olive oil divided
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 0.5 cup grated Parmesan
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped rosemary
  • 1 tbsp chopped rosemary
  • water
  • water
  • water
  • 2 tsp salt
  • 2 tsp salt
  • 2 tsp salt
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • 0.25 cup avocado oil
  • avocado oil
  • avocado oil
  • avocado oil
  • rosemary
  • rosemary
  • rosemary
  • salt
  • salt
  • salt
  • pepper
  • pepper
  • pepper
  • chopped rosemary
  • chopped rosemary
  • chopped rosemary

Equipment

potbowlsheet trayparchment paperoiled jarglassspatulaoven

Tips

  • Cook potatoes until fork tender.
  • Smash each potato to a ½-inch thickness.
  • Flip potatoes with a spatula for even crispiness.