These Easy Smashed Potatoes are fluffy and tender on the inside, crispy on the outside, and make for the perfect side dish or appetizer!

Makes 6 (4 oz. or about 3 potatoes) servings 

What ingredients do I need to make these Easy Smashed Potatoes?

• Small red or baby Dutch or Yukon potatoes-I like to use the baby dutch potatoes.  
• Salt- for boiling 
• Olive oil-helps crisp the potato skins as they cook.
• Light butter- I use Land o’ Lakes light butter made from canola oil. It is in the container with a green lid. You could any light butter. 
• Garlic– minced
• Old Bay seasoning– this is optional but highly recommended. Old Bay Seasoning is a blend of herbs and spices that is marketed in the United States by McCormick & Company. The seasoning mix includes celery salt, black pepper, crushed red pepper flakes, and paprika. You can find it at most grocery stores near the spices or HERE on Amazon. The Old Bay seasoning gives these potatoes delicious flavor!  If you wanted you can substitute this seasoning for onion powder, smoked paprika, chili powder or Cajun seasoning.
• Kosher salt & freshly ground black pepper- to taste 
• Chopped chives, parsley, or green onions-optional toppings or garnish

 

How do I make these Easy Smashed Potatoes?

In a large pot, bring water and salt to a boil, add potatoes and cook until fork tender, about 20 minutes.

Preheat oven to 450 degrees. Spray a baking sheet with non stick cooking spray. Set aside. 

Drain the potatoes and pat dry if needed so that the olive oil will stick to the skin.

Put olive oil into a large bowl, add kosher salt and pepper to taste and add potatoes. Toss gently to coat.

Place potatoes on the prepared baking sheet.

Use the bottom of a glass or a potato masher to smash potatoes-breaking the skin and exposing the centers, but keeping the potato in a whole piece.

( Smash each potato 1/2 inch thick or for crisper potatoes-you can smash them even thinner.)

Let the potatoes steam dry for 2-5 minutes-this will make them nice and crispy.

In a small microwavable bowl, melt the butter.

Add the minced garlic, and Old Bay seasoning, if using. Mix until well combined.

Using a pastry brush, brush each potato with the butter mixture.

Bake in preheated oven for about 20 minutes or until crispy and golden brown.

Remove from oven and garnish with fresh chives, parsley, or green onions. 

Ingredients: 

• 1 1/2 lb small red or baby Dutch or Yukon potatoes 
• 1 Tbsp salt, for boiling 
• 1 tsp olive oil
• 2 Tbsp light butter- I use Land O’Lakes light butter made with canola oil
• 3 cloves or 1 Tbsp garlic, minced
• 1/2 tsp Old Bay seasoning, optional 
• 1/4 tsp Kosher salt & freshly ground black pepper, to taste 
• Optional toppings or garnish: chopped chives, parsley, or green onions

Directions: 

• In a large pot, bring water and salt to a boil, add potatoes and cook until fork tender, about 20 minutes.
• Preheat oven to 450 degrees. Spray a baking sheet with non stick cooking spray. Set aside. 
• Drain the potatoes and pat dry if needed so that the olive oil will stick to the skin. 
• Put olive oil into a large bowl, add kosher salt and pepper to taste and add potatoes. Toss gently to coat
• Place potatoes on the prepared baking sheet.
• Use the bottom of a glass or a potato masher to smash potatoes-breaking the skin and exposing the centers, but keeping the potato in a whole piece. ( 1/2 inch thick or for crisper potatoes, smash them thinner.) Let the potatoes steam dry ( let the potatoes sit which allows the moisture to release) for 2-5 minutes-this will make them nice and crispy.
• In a small microwavable bowl, melt the butter. Add the minced garlic, and Old Bay seasoning, if using. Mix until well combined.
• Using a pastry brush, brush each potato with the butter mixture.
• Bake in preheated oven for about 20 minutes or until crispy and golden brown.
• Remove from oven and garnish with fresh chives, parsley, or green onions. 

Makes 6 (4 oz. or about 3 potatoes) servings 

1 Point® per serving

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