Description
This smashed potato recipe is beyond easy! Use mini potatoes or yukon golds to achieve a buttery taste with the savory garlic. Vegan and gluten free.
Ingredients
Scale
- 1 pound baby gold potatoes*
- 4-6 cloves garlic, minced
- 3 tablespoons olive oil
- 1-2 teaspoons sea salt
- 1 teaspoon black pepper
Instructions
- In a large pot, bring 8 cups of water to a boil. You may need more or less water depending on the size of your pot – you need enough to cover the potatoes and let them move around while boiling.
- Once boiling, carefully add the potatoes to the pot. Boil 8-10 minutes or until fork tender.
- Drain the water from the pot and allow the potatoes to cool for a few minutes.
- Line a baking sheet (or two!) with aluminum foil or parchment. If using foil, spray lightly with olive oil or cooking spray.
- Preheat oven to broil on low. (Or preheat to bake at 400º)
- Arrange the potatoes on the sheet and use a fork to "smash" the potatoes.
- Drizzle with olive oil and sprinkle minced garlic over top. Sprinkle with salt and pepper.
- Place in the oven for 8 to 10 minutes until potatoes are golden brown and edges are crispy.
Notes
*We found mini potatoes at Trader Joe's and at our local supermarket.*If you can't find mini potatoes, just opt for regular-sized yukon golds instead. Slice them into halves or quarters before boiling so they will cook more quickly.
- Cook Time: 20 mins
- Category: Side Dish