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Garlic & Herb Smashed Potatoes

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 Pepper

  • 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



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