Crispy Smashed Potatoes
These easy Crispy Smashed Potatoes are crushed and brushed with olive oil and fresh herbs and cooked until the edges are crispy and golden.
Servings 8 servings
Ingredients
- 1 pound small red potatoes or other small round potatoes
- 4 tablespoons olive oil divided
- 2 teaspoon Kosher salt
- 1 teaspoon Black pepper
- 2 tablespoons fresh rosemary finely chopped
Instructions
- Place the potatoes in a large pot with salted water and bring them to a boil. Cook until fork tender. Remove from heat and drain.
- Drizzle 2 tablespoons of olive oil on a foil-lined sheet pan.
- Place cooked potatoes on the sheet pan leaving a good amount of space between them.
- With a potato masher or the bottom of a cup, gently press down on each potato until it slightly mashes.
- Brush the top of each potato generously with remaining olive oil. Sprinkle with salt and pepper and fresh chopped rosemary.
- Bake in a 450 degree oven for 20-25 minutes until golden brown.
Notes
- Line the baking sheet with either parchment paper or foil for easy cleanup.
- Best served hot from the oven. However, they can be refrigerated for up to 3 days. Reheat in the oven at 400 until warm. Freezing is not recommended.
Nutrition
Serving: 1 | Calories: 103kcal | Carbohydrates: 9g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 592mg | Potassium: 265mg | Fiber: 1g | Sugar: 1g | Vitamin A: 20IU | Vitamin C: 5mg | Calcium: 9mg | Iron: 1mg
