Crispy Smashed Potatoes
These crispy smashed potatoes make a great side dish or breakfast potatoes.
Servings: 2 people
Calories: 298kcal
Ingredients
- 4 small Yukon gold potatoes
- 2 tablespoons unsalted butter melted
- 1 teaspoon rosemary chopped
- 4 chives finely chopped
- Salt and black pepper to taste
Instructions
- Preheat oven to 400°F(204°C) and line a large, rimmed baking sheet with parchment paper.
- Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
- Once cool enough to handle, place potatoes on prepared baking sheet and use a potato masher or a fork to press down and smash the potato. Leave room between potatoes on the baking sheet, so they are not overcrowded.
- Brush both sides of the potato with melted butter, then top each potato with a sprinkle of rosemary, salt and pepper. Place in pre-heated oven and bake for 20 minutes, or until potatoes are crispy and browned.
- Remove from oven and top with fresh chives or other herbs. Serve immediately.
Notes
- You can also use baby red potatoes, or any small-sized potatoes you have.
- Add any type of cheese you want, like Asiago, Cheddar, or Parmesan. It's best if it's shredded, so you can add it to the top.
- I prefer to top the potatoes with fresh chives, but you can also use chopped parsley, cilantro, rosemary or thyme for a different flavor.
Nutrition
Calories: 298kcal | Carbohydrates: 42g | Protein: 9g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 36mg | Potassium: 1404mg | Fiber: 9g | Sugar: 1g | Vitamin A: 437IU | Vitamin C: 40mg | Calcium: 102mg | Iron: 11mg