Crispy Smashed Potatoes
This recipe is a fun one to make and delicious to eat. Whether you’re making these as an appetizer, for breakfast or dinner, they pair well with a variety of foods and are a bit of a twist on traditional roasted potatoes.
I especially enjoy these as an appetizer topped with a bit of smoked fish, crème fraiche, capers, red onion and fresh dill but I encourage you to experiment with different toppings and pairings.
1.5 lbs new potatoes (about 12)
3 tbsp olive oil (divided)
½ tsp garlic powder
½ tsp onion powder
½ tsp parsley
Salt (to taste)
Fresh herbs (optional)
Preheat the oven to 400 degrees.
Wash the potatoes, removing any imperfections or sprouting areas, but leaving the skin intact. Use a fork to poke holes in each potato. Place potatoes and ¼ c of water in a microwave safe container with a lid. Vent the lid slightly and microwave on high for about 5 minutes, or until softened.
While the potatoes are cooking, cover a baking sheet with parchment paper and brush 1 tsp of the olive oil over the parchment.
Remove potatoes from water, ensuring that they are dry.
Evenly distribute potatoes over the baking sheet, then use a potato masher or fork to smash them to about ½ inch thickness (the thinner they are, the crispier the final product).
Combine remaining oil with spices, then brush generously onto each potato, ensuring that the surface of each potato is covered with the mixture.
Bake about 30 minutes or until the potatoes are golden and crispy (do not flip). Top with fresh herbs (optional).
These are best served fresh, but if you are reheating to serve later, they are best reheated in the oven to ensure crispness.