Oven Baked Smashed Potatoes

Oven Baked Smashed Potatoes
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Oven Baked Smashed Potatoes are super simple to make and a great change to mashed or baked. Smashed potatoes are chunky and include the skins so require no peeling! all you need to do is, boil, squash, drizzle, and bake. They’re gluten-free and vegan too!

Crispy on the outside and fluffy on the inside, they are a great accompaniment for any meal, try them with salads, chicken, pork chops, steak, or meatloaf.

Also perfect as a snack as they are a great size for finger food and a healthier alternative to French fries.

A versatile recipe, you can alter the herbs to taste, spice it up with chili, or top with cheese, sliced green onions or bacon.

And a great way to use up leftover potatoes (small potatoes are best for crispiness),

STORAGE: Oven Baked Smashed Potatoes

FRIDGE: Place in an airtight container and store in the fridge for up to 3-5 days.

FREEZER: Place in an airtight container and store in the freezer for up to 6 months.

REHEATING: Oven Baked Smashed Potatoes

OVEN: Place in an ovenproof dish and cover, cook at 350F/180C for 15-20 minutes

MICROWAVE: Place in a microwave dish and cook on full power for 2-3 minutes.

Oven Baked Smashed Potatoes RECIPE

INGREDIENTS 

2lb Baby Potatoes

4 Tbsp Olive Oil

1 Tbsp Sea Salt

1 tsp Black Pepper

1/2 tsp Onion Powder

1/2 tsp Garlic Powder

1/2 tsp Paprika

1 tsp Dried Thyme

INSTRUCTIONS 

1. Preheat the oven to 450F/230C and line a baking sheet with parchment paper.

2. Place the potatoes in a large saucepan of cold water, bring to a boil and cook for a further 10-15 minutes until the potatoes are softened but slightly firm.

3. While the potatoes are cooking make the spice mix. Combine all the dry ingredients, salt, pepper, onion powder, garlic powder, paprika, and dried thyme in a bowl, and stir together.

4. Drain the potatoes and lay them on the baking sheet.

5. Using a fork, gently “smash” the potatoes to roughly flatten them.

6. Drizzle with olive oil and sprinkle the spice mixture evenly over each potato.

7. Bake in the preheated oven for 20 minutes until the edges of the potatoes are beginning to crisp. Allow cooling for 5 minutes before serving.

EQUIPMENT

LARGE SAUCEPAN

BAKING SHEET

COLANDER

FORK

TIME

PREP TIME: 5 Minutes

TOTAL TIME: 35 Minutes

NUTRITIONAL VALUE

Fat: 14.3g

Protein: 6g

Total Carbs: 29.3g

Calories: 257 Calories

Oven Baked Smashed Potatoes

Oven Baked Smashed Potatoes

Smashed potatoes are chunky and include the skins so require no peeling! all you need to do is, boil, squash, drizzle, and bake. They’re gluten-free and vegan too!
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Servings 4
Calories 257 kcal

Equipment

  • LARGE SAUCEPAN
  • Baking Sheet
  • COLANDER
  • FORK

Ingredients
  

  • 2 lb Baby Potatoes
  • 4 Tbsp Olive Oil
  • 1 Tbsp Sea Salt
  • 1 tsp Black Pepper
  • 1/2 tsp Onion Powder
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Paprika
  • 1 tsp Dried Thyme

Instructions
 

  • . Preheat the oven to 450F/230C and line a baking sheet with parchment paper.
  • Place the potatoes in a large saucepan of cold water, bring to a boil and cook for a further 10-15 minutes until the potatoes are softened but slightly firm.
  • While the potatoes are cooking make the spice mix. Combine all the dry ingredients, salt, pepper, onion powder, garlic powder, paprika, and dried thyme in a bowl, and stir together.
  • Drain the potatoes and lay them on the baking sheet.
  • Using a fork, gently “smash” the potatoes to roughly flatten them.
  • Drizzle with olive oil and sprinkle the spice mixture evenly over each potato.
  • Bake in the preheated oven for 20 minutes until the edges of the potatoes are beginning to crisp. Allow cooling for 5 minutes before serving.

Notes

NUTRITIONAL VALUE
Fat: 14.3g
Protein: 6g
Total Carbs: 29.3g
Calories: 257 Calories