• leighannewooten

Crispy Smashed Potatoes

Yep, I jumped on the bandwagon and tried my hand at this latest trend and I have to say it did not disappoint!

White potatoes have gotten a bad wrap, so I'm here to say that potatoes are a nutrient dense inexpensive plant that you should absolutely incorporate into your meals!

One medium potato has:

  • Protein (4 grams)

  • Fiber (4 grams)

  • Vitamins B (27% of the RDI)

  • Vitamin C (28% of the RDI)

  • Potassium (26% of the RDI)

  • Lots of other vitamins, minerals, and antioxidants

Of course preparation can affect the nutrition content, so opt for baking and keep those skins on (that's where up to 50% of the nutrients are)!

Bon Appetit!


  • 2 lbs red potatoes, each about 2-inches (or whatever potatoes you have on hand, just opt for the smaller ones so you can smash them)

  • 4 Tbsp EVOO, divided

  • Salt and freshly ground black pepper, to taste

  • 2 Tbsp minced fresh green onions


  • Preheat oven to 425 degrees.

  • Fill large pot with water and about 1 Tbsp salt, bring to boil and add potatoes.

  • Reduce heat to medium and cook until potatoes are tender all the way through when pierced with a knife, about 15 minutes (just test a couple of them).

  • Drain potatoes into a colander and let cool 5 - 10 minutes.

  • Dry up any water leftover on potatoes with paper towels and transfer potatoes to a baking sheet.

  • Drizzle potatoes with 2 Tbsp EVOO, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.

  • Smash potatoes to about 2/3-inch thickness with the bottom of a cup.

  • Drizzle tops of potatoes with remaining 2 Tbsp EVOO.

  • Bake in preheated oven for 25 minutes.

  • Carefully turn potatoes and return to oven until potatoes are crisp and lightly browned on the outside, about 15 minutes longer. If some potatoes broke into pieces when smashing don't worry about turning the potatoes or they'll fall apart. They will still turn out tasty if you don't flip the potatoes but just keep an eye on them that they don't brown too much on bottom.

  • Sprinkle green onions over the top and serve warm.


  • My favorite variation is to include dried ground rosemary and some garlic powder... and maybe a dollop of sour cream. If you try garlic powder, I'd turn the oven down to 375-400 degrees or else it will burn.

36 views0 comments

Recent Posts

See All