One of the greatest, most requested way to prepare potassium-filled, budget-friendly potatoes
I feel so bad for the potassium-filled, budget-friendly spud.
People are so harsh towards them.
I realize that they are easy to overeat and that if you peel and fry them, they aren't the most nutritious side dish.
Potatoes are one of my favorite sources of carbohydrates, especially for dinner, and these are my favorite way to serve potatoes.
And I've never heard anyone complain when I bring these to the table.
In fact, I've had requests for these potatoes time and time again.
They are crunchy & crispy on the outside and soft & pillowy on the inside.
Oh my gosh, my mouth is watering just thinking about these.
They really are that good.
And they go with everything.
Tomorrow I'm posting Goat Cheese Chicken and I intended to serve these Smashed Potatoes alongside them, but um... I kinda ate them all.
I just couldn't stop.
So my only caution with these is that you prepare enough for the number of people you are serving and only that amount.
About 2 medium or 3 small red potatoes per person is a good serving. Or if you are buying by the pound, use about ¼ to ⅓ pound per person.
Your potatoes will be under 200 calories and everyone will be asking for the recipe.
Feel free to pretend that it was super hard and make them praise your mad cooking skills before sharing this simple gem of a recipe.
- 6 medium red potatoes about 1 to 1.5 lb, or 8 small
- 2 tablespoon olive oil
- ½ teaspoon kosher salt
- ½ teaspoon chopped fresh herbs optional
- Put potatoes in a large pot and cover with cold water. Bring to a boil and simmer for 15-20 minutes, until potatoes are tender.
- Drain and let cool slightly. Meanwhile, preheat oven to 400Â°F.
- Drizzle a large baking sheet with 1 tablespoon oil. Put drained cooked potatoes on baking sheet. Use a potato masher or large fork to smash the potatoes. Drizzle the remaining tablespoon of oil over smashed potatoes. Sprinkle evenly with salt.
- Transfer to the preheated oven and roast for 20-25 minutes, until crispy and lightly browned on the outside. Sprinkle with herbs if using.
Here are some of my other recipes for potatoes: