Crispy Smashed Potatoes

These crispy smashed potatoes are oven-roasted, rustic, and crispy on the outside with a soft interior. They are insanely addictive, vegan and gluten-free.

Course Appetizer, Side Dish

Cuisine gluten-free, grain-free, nut-free, soy-free, sugar-free

Prep Time 20 minutes

Cook Time 40 minutes

Total Time 1 hour

Servings people

Calories 193kcal

Author Hannah Sunderani

Ingredients

1 tsp sea salt
1.5 lb baby potatoes (colour of choice)
2 tbsp olive oil , more if desired
pinch coarse sea salt , for sprinkling
1 batch chimichurri sauce (optional for drizzling - highly recommend!)

US Customary - Metric

Instructions

Preheat oven to 400F/200C, and line a baking sheet with parchment paper.
Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain and transfer to the baking sheet.
Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.

Video

Notes

The more you smash to flatten the potatoes, the crispier they will be. If you want them really crispy than give them a good smash. If you want a more fluffy interior, then only smash to flatten slightly.

Nutrition facts are calculated for the smashed potatoes, without chimichurri.

Nutrition