Crispy on the outside, soft on the inside
Ya'll voted for this recipe, so here it is. A quick and easy side dish with limited ingredients. Smashed potatoes are so versatile. Serve them as a side dish for dinner, in a salad for lunch, or eat them as a snack.
I love this recipe because it is inherently Whole30. The first time I did Whole30 was a couple of years ago, and while I don't do it very often, it definitely changed the way I think about food. Any chance I get to have a Whole30 compliant meal, I do it. It makes me feel like I am investing in my health, and my stomach always feels better too.
I will usually make this with a bag of small potatoes from the grocery store. Whatever kind of potato you want to use will work. I love it when I can find a bag of multicolor mini potatoes. The more color the better for me. I also typically use avocado oil for this recipe, but feel free to use olive oil or ghee. The sky is the limit, and the options are endless.
🏷 Time: 50 minutes
🏷 Serves 6
2lbs of Small Potatoes
1 TBSP Avocado Oil
1tsp Thyme, Chopped
1TBSP and 1/2tsp Salt, separated
1/4tsp Garlic Powder
1TBSP Parsley, Chopped
Maldon Salt to finish
Preheat oven to 450°
Bring a large pot to boil with 1TBSP of salt
Add potatoes to boiling water, and cook until fork tender
In a small bowl, mix avocado oil, 1/2tsp Salt, Pepper, Garlic Powder, and Thyme. Set aside
Drain potatoes and place on a baking sheet lined with parchment paper
Using the base of a mason jar or measuring cup, press down on potatoes until they are smashed (should be about 1/2in thick)
Brush both sides of the potato with garlic, salt, and oil mixture
Bake in 450° oven for 15 to 18 minutes until skin is crispy
Sprinkle with chopped parsley and finishing salt, if desired