Crispy Smashed Potatoes
Crispy golden brown on the outside and fluffy inside, these Crispy Smashed Potatoes are a delicious side dish.
Servings 6
Ingredients
- 1 ½ pounds baby Yukon gold potatoes
- 3 cups vegetable broth, or as needed
- 2 tablespoons butter, melted
- 1 tablespoon olive oil
- 2 teaspoons fresh parsley, chopped
- ½ teaspoon garlic salt
- ¼ teaspoon ground black pepper
Instructions
- Wash and scrub your potatoes. Add them to a saucepan with enough vegetable broth to cover them. I used about 3 cups.
- Boil 20-25 minutes or until fork tender, then place on a baking sheet that’s been brushed with olive oil and allow them sit to while you preheat your oven to 425°F.
- Using a fork or potato masher gently smash each potato.
- Brush the olive oil and butter over the tops.
- Add the garlic salt and pepper, then bake for 30-35 minutes or until golden and crisp. Garnish with the parsley and serve.
Recipe Notes
To make dairy-free and vegan, use all olive oil instead of butter.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Crispy Smashed Potatoes
Amount per Serving
Calories
142
% Daily Value*
Fat
6
g
9
%
Saturated Fat
3
g
19
%
Carbohydrates
20
g
7
%
Fiber
1
g
4
%
Sugar
3
g
3
%
Protein
3
g
6
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
© Copyright for Nutritious Deliciousness. Please use the share buttons to share on social media, but please do not copy/paste the recipe.