Buckle up, buttercup! These Whole30 smashed potatoes are pretty much the best thing ever. No, seriously. We all know that potatoes are the perfect side, and these are no exception. I just made these for Sunday family dinner, and let’s just say, we didn’t have any leftovers (insert smug emoji).
BUTTTTT … if you do have leftovers, they are great for breakfast (#putaneggonit), lunch or even just a snack with some Tessemae’s ranch (dunnnnnnnk).
Be sure to follow along on Instagram for more fun!
*please note that all these are approximate measurements, as it may need to be adjusted depending on how many potatoes you are using
1 lb fingerling or baby potatoes
1/2- 1 teaspoon garlic powder
1/2- 1 teaspoon onion powder
1/2-1 teaspoon pepper
1-2 teaspoons salt
1 teaspoon dried parsley (1 tablespoon fresh)
1/4 cup of olive oil - approximate
Preheat oven to 400 degrees F.
Bring water to a boil, add salt and boil potatoes until fork tender
Strain potates and place on a baking sheet lined with parchment paper
Carefully smash the potatoes using or fork or potato masher
Drizzle each potato with 1 teaspoon of olive oil (approximately), pinch of garlic powder, pinch of onion powder, salt and pepper to taste
Bake for 15 minutes, then remove, drizzle all the potatoes with a little more olive oil and another heavy sprinkle of salt (I prefer them salty- cut this down if you don’t)
Place back in the oven for another 10-15 minutes, depending on desired crispiness
Remove from oven and sprinkle with parsley