Crispy Smashed Potatoes
There’s something undeniably comforting about potatoes. Whether they’re mashed, fried, or roasted, these versatile tubers have a special place on our plates and in our hearts. Today, we’re diving into a delightful recipe that’s perfect for families looking to add a little extra flair to their potato game: Crispy Smashed Potatoes.
These golden, garlicky, and herb-infused potato creations are not only a treat for your taste buds but also a fantastic way to get the whole family gathered around the table. They’re easy to make, a great side dish, and have the potential to steal the spotlight as the star of the show.
DIETARY: VEG, GF, EF, NF
ALLERGENS: Dairy
AGE GROUP: 8 months+
SERVES: 4-6
PREP: 15 mins
COOK: 40-50 mins
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Ingredients
Batch Cook
Multiply the recipe to prep extras for the week.| 1kg small yellow potatoes, rinsed | |
| 2 tbsp extra virgin olive oil | |
| 1 1/2 tsp garlic powder | |
| 1 tsp onion powder | |
| Sea salt and pepper, to taste |
Garnish
| 1 tbsp fresh herbs of choice, rinsed and finely chopped | |
| 40g parmesan cheese, finely grated |
Directions
1.
Preheat oven to 210°C and drizzle 1 tbsp of oil over a clean baking tray.
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2.
Cook potatoes in boiling water for 15-20 mins until tender. Drain and allow to cool for a few mins.
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3.
Place potatoes on the oiled baking tray and use the back of a measuring cup or a potato masher to smash them down until they are approx. 1 cm thick.
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4.
Drizzle with olive oil and sprinkle with garlic powder, onion powder, sea salt and pepper.
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5.
Bake in the oven for 25-30 mins or until golden brown and crispy.
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6.
Sprinkle with fresh herbs and parmesan and serve warm with a yoghurt dip.
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Notes
STORING LEFTOVERS: Store in an airtight container in the fridge for up to 3-4 days or freeze for up to 4 months.
Allergies: For a dairy-free version: Omit parmesan or swap for nutritional yeast.
Easy swaps: Swap potatoes for sweet potatoes, broccoli or cauliflower.
Baby-friendly version: Serve mashed or in finger food-sized pieces.
For fussy eaters: Leave out herbs.
