Crunchy Smashed Potatoes Recipe Video

The whole idea with these little potatoes is to boil them first, smash them and then roast them until they are super crunchy. These really fun to eat and kids love them. They are also a great alternative to deep fried potatoes. They deliver the same amount of crunch at a much lower fat level.

Summary

Preparation Time5 MinCooking Time40 Min
Ready In45 MinDifficulty LevelEasy
Health IndexHealthyServings4
CuisineCourse
TasteFeel
MethodVegetarian
Main IngredientInterest Group

Ingredients

 Baby potatoes16 Medium (any type)
 Olive oil3 Tablespoon
 Kosher salt1 Teaspoon (to taste)
 Black pepper1 Teaspoon (to taste)

Nutrition Facts

Serving size

Calories 166 Calories from Fat 100

% Daily Value*

Total Fat 11 g17.4%

Saturated Fat 1.6 g7.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 505.6 mg21.1%

Total Carbohydrates 13 g4.5%

Dietary Fiber 1.9 g7.6%

Sugars 1.6 g

Protein 2 g3.4%

Vitamin A 12.7% Vitamin C 24.1%

Calcium 3.7% Iron 2.4%

*Based on a 2000 Calorie diet

Directions

GETTING READY
1. Scrub the potatoes well to rid them completely of dirt.
2. Place them in a pot and cover with water. Salt it and bring to a boil.
3. Reduce the heat and simmer for about 20 minutes until they are cooked through and you can easily pierce them with a fork.
4. Remove the potatoes from the pot and let them cool down completely.
5. Heat the oven to 400 degrees.

MAKING
6. On a lightly oiled baking sheet place the cooked potatoes, about 2 inches apart.
7. Using a small glass, smash the potatoes. Don’t worry if they break a little.
8. Drizzle the potatoes with olive oil. Add salt and pepper and place them in the oven.
9. Roast them until they are crunchy for about 15 minutes. Remove from the oven.

SERVING
10. On a serving plate, serve these potatoes as a side for meat of choice or any main dish.
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