Update: We made these tonight and all I can say is WOW! These were AMAZING! Soooooo good! They were crispy, crunchy, cooked perfect, seasoned incredibly. I sprinkled an organic 24 spice seasoning blend over them cause I was out of rosemary and it was delish! Hubby said next time he wouldn't mind me sprinkling some garlic and pepper seasoning over them. They took awhile but definitely something you can break up into stages (i.e. boil the potatoes the night before and keep in fridge. Then take out and get to room temperature before smashing them and roasting.) Will DEFINITELY make again!! :)
Crispy Smashed Potatoes
Original recipe and photo copyright of Love Grows Wild. Go check them out for even more great recipes and fun stuff.
My version (not bad!!) I did use baby reds cause I could not find small white potatoes at the store. Still delicious. They also fell apart when being smashed a little (more so than the ones in the photo) so maybe I will boil them a teensy bit less next time.
These Crispy Smashed Potatoes are a great side dish for chicken, steak, pork, and more! They taste like a fried hash brown, but way healthier and way more delicious!
Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water. Reduce heat and simmer until tender, about 18-20 minutes. Drain potatoes and transfer to a baking sheet. Let cool 5 minutes, then gently smash each potato with the back of a solid spatula or the heel of your hand. Drizzle generously with olive oil and season with coarse salt, then gently flip the potatoes over and repeat on other side. Roast in the oven for 15 minutes, then flip potatoes and roast for another 15-20 minutes until golden brown and crisp.
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