Preheat the oven to 450 degrees F. Place the potatoes on a large rimmed baking sheet and drizzle with 1 tablespoon olive oil. Shake the pan to coat the potatoes in oil, the salt …
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A low carb version of crispy smashed potatoes, this is an easy and flavorful side dish. 5 from 3 votes Print Pin Rate Ingredients 1 medium head of cauliflower 2-3 tbsp …
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Preheat the oven to 425 degrees (F). Boil the baby potatoes in salted water for about 20 to 30 minutes or until they are very tender. While the potatoes boil, mix together the …
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Ultra Crispy Smashed Potatoes are straight forward to make – boil, squish, drizzle, bake – but there are two little tips I’ve discovered along the way: Let the potatoes steam dry a bit after smashing them. This ensures optimum crispiness! Use butter and a touch of oil.
In a bowl, add olive oil, garlic, paprika, onion powder, salt and pepper. Mix to combine. Brush mixture generously over smashed potatoes. Add potatoes to the oven and bake for 12 minutes, until they’re soft and starting to get crispy. Remove from the oven and, using a fork, flatten them slightly more.
Using the smooth side of a meat tenderizer, smash each potato to a 1/2-inch thickness. Heat olive oil in the griddle pan. Add thyme and continue to cook for 2 more minutes. Working in batches, cook the smashed potatoes, turning once, until browned and crispy; about 3 minutes on each side. Add more olive oil if needed.
Place the potatoes on a greased baking sheet. Use a fork to smash each potato flat, but careful to not break the potato apart completely. Melt the butter, olive oil and garlic together in a heatproof bowl in the microwave, about 1 minute. Drizzle or brush about half of the garlic butter mixture over the smashed potatoes.