Crispy Smashed Potatoes
Tender boiled potatoes, smooshed flat and then roasted in the oven until their edges are just perfect, these crispy smashed potatoes are an irresistible side — or snack or appetizer! — topped with creamy, herbaceous vegan tzatziki sauce, just like a mini, two-bite, sour cream loaded baked potato (only better because crispy edges!).
Servings 4
Calories 90kcal
Ingredients
- 12 baby potatoes , well-scrubbed. New potatoes or fingerlings are terrific (figure 3 to 4 potatoes person)
- Olive oil
- Freshly ground black pepper
- Coarse sea salt
Instructions
- Boil or steam the potatoes until a fork or knife easily pierces a potato all the way through (15 to 30 minutes, depending on the size of the potatoes) .Towards the end of the cooking time, preheat the oven to 450°.
- Transfer potatoes to a parchment paper lined baking sheet.* Use a potato masher or a large-tined fork to gently flatten the potato. Turn the masher or fork 90° and press again. Scoot stray potato pieces back to their pile. (The baking process will bind the pieces together in a tender-crispy little disk.)
- Brush each potato with olive oil. Sprinkle with black pepper, salt and rosemary (or your herb of choice).
- Bake in the preheated oven for 20-30 minutes, until crispy, but not darkly browned. Serve immediately with your favorite dipping sauce.
Notes
* For thinner, crispier potatoes: after boiling, slice each potato in half, and place it flat side down before smashing. This creates the perfect bite-sized potato crisp. They'll need slightly less time in the oven than for whole potatoes - just keep an eye on the edges for burning.
Nutrition
Calories: 90kcal