Crispy Smashed Potatoes
Smashed potatoes that are both crispy AND fluffy? Yes, PLEASE!! Full of flavor, and oh-so-easy to make, try not to eat them all by yourself!
Equipment
Ingredients
- 2 lb baby Yukon gold potatoes
- 1 cup water
- 1 tsp kosher salt
- 2 tbsp extra virgin olive oil divided
- 2 tsp Garlic and Herb Rub
- 1 tsp kosher salt
- ½ tsp Freshly Ground Black Pepper or to taste
- 1 tbsp freshly chopped flat Italian parsley for garnish
Instructions
- Place potatoes in steamer basket of the Deluxe Multi Cooker with 1 cup water, set to CUSTOM, 10minutes. Press button to start.
- Once timer goes off, release pressure and remove potatoes to cooling rack for 10 minutes.
- Preheat oven to 425°F/220⁰C.
- Pour olive oil on half sheet pan, spreading with brush to coat pan. Add potatoes to pan, then use potato masher or fork to gently smash potatoes down, but not to the point of being smashed apart.
- Drizzle with the remaining olive oil, then sprinkle with the Garlic& Herb Rub, salt and pepper.
- Bake for 25-35 minutes, or until crispy and golden.
- Remove from oven, garnish with freshly chopped parsley, and serve immediately.
Notes
If you like them very crispy, smash them down until they are less than 1/4 -inch thick. I like mine to be crispy on the outside, but fluffy on the inside, so I prefer to smash them down just a little bit. You decide!
Nutrition
Calories: 249kcalCarbohydrates: 43gProtein: 5gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 1247mgPotassium: 1007mgFiber: 5gSugar: 4gVitamin A: 306IUVitamin C: 49mgCalcium: 33mgIron: 2mg
Tried this recipe?Let us know how it was!