Crispy Smashed Potatoes
HB-10303 · Hand-built original · American
Baby yellow potatoes simmered until tender, smashed flat on an oiled sheet pan and roasted at 450°F until deeply crisp, seasoned and finished with fresh herbs and lemon.
AmericanSide1 hr 5 minServes 4211 kcalVegetarianVeganGluten-freeDairy-freeEgg-freeLow-SodiumLow Fat / Low CholesterolHigh FiberRenal
Main ingredient: potato
Pairs well with: sour cream, green beans, coleslaw, grilled steak, roast chicken
Servings:4quantities adjust to match
Ingredients
- 3 lb Yellow Baby Potatoes
- 1/4 cup kosher salt, plus 1 teaspoon for seasoning
- 1/2 cup extra virgin olive oil
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp paprika
- 2 tbsp fresh herbs (dill, rosemary, parsley), for garnish
- lemon, for garnish
Method
- Heat the oven to 450°F.
- Rinse the potatoes, cover them with cold water in a 5-quart pot, add the 1/4 cup of kosher salt and simmer over medium-high heat for 15 to 20 minutes until fork-tender, then drain.
- Drizzle half the olive oil over a nonstick baking sheet, set the potatoes on it with room between them, and smash each one flat to about 1/2 inch thick with the base of a pan; drizzle over the remaining oil and season with the teaspoon of salt, pepper, garlic powder, onion powder and paprika.
- Roast on the center rack for 30 to 45 minutes until the potatoes are golden brown and crisp at the edges.
- Scatter the fresh herbs over the potatoes, add the lemon for squeezing over, and serve straight from the pan.
Prep: 5 min · Cook: 1 h · Total: 1 h 5 min
Nutrition (per serving, where published)
211 kcalCalories
4 gProtein
49.1 gCarbs
0.4 gFat
4.2 gSaturates
5.5 gFibre
14.5 gSugars
63 mgSodium
0 mgCholesterol
859 mgPotassium
60 mgCalcium
1.6 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data