Crispy Smashed Potatoes
Crispy on the outside, fluffy on the inside—these crispy smashed potatoes are an irresistible, flavor-packed side or snack.
Servings: 4
Equipment
- Large Pot
- Baking Sheets
- Mixing Bowls
Ingredients
- 2 lbs Small Potatoes
- 2 tsp Sea Salt Divided
- 2 tbsp Olive Oil
- 1 tbsp Nutritional Yeast
- 1½ tsp Garlic Powder
- 1 tsp Onion Powder
- ¼ tsp Black Pepper
- 1 tbsp Fresh Herbs Finely chopped, I like to use chives, but parsley or dill are also great!
- 1 tsp Flakey Sea Salt Optional, to finish
Instructions
- Preheat the oven to 425°F. Place the potatoes and 1 teaspoon of the sea salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, it should take about 15 to 20 minutes.
- Drain the potatoes and let them cool slightly, for about 5 to 10 minutes. On your lined baking sheet, take the potatoes and gently smash each of the potatoes until they are roughly about ¼ inch thick.
- Add the olive oil, nutritional yeast, garlic powder, onion powder, and the remaining tsp of sea salt to the mixing bowl, and gently mix together your spices. Then brush each potato with the oil and seasoning mix.
- Then gently place all the smashed potatoes in a mixing bowl. Add the olive oil, nutritional yeast, garlic powder, onion powder, and the remaining tsp of sea salt to the mixing bowl, and gently mix with your hands, coating each smashed potato
- Roast the potatoes for 25 to 30 minutes, or until the potatoes are golden brown and crispy around the edges. Remember to rotate the pans about halfway through the cooking time, so the potatoes cook evenly.
- Season to taste with flaky sea salt, and your fresh herbs and serve while still hot!
- These are best fresh, but store the leftovers in an airtight container in the fridge for up to 3 days. I recommend reheating these in the oven at 350°F for about 10 minutes, or until the potatoes are heated through. This way they will stay crispy.