Crispy-Edged Smashed Potatoes Recipe
Prep Time:
15 minutes
Cook Time:
45 minutes
Servings:
8 Servings
Ingredients
  • 3 pounds small Yukon gold potatoes
  • 3 tablespoons avocado oil, divided
  • 1 teaspoon garlic granules, divided
  • 1 teaspoon salt, divided
  • ½ teaspoon pepper, divided
  • 1 teaspoon fresh dill
Directions
  1. Place the potatoes in a large pot and cover them with about 2-inches of water. Bring water to a boil and then set the timer for 10 minutes or until the potatoes are fork-tender.
  2. Preheat the oven to 425 F.
  3. Drain the potatoes and place them into a large bowl. Add 2 tablespoons avocado oil, ½ teaspoon garlic granules, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to coat the potatoes in this mixture.
  4. Place the potatoes on two baking sheets lined with parchment paper. Take a glass cup and smash each one with the glass bottom. Wipe the bottom of the glass with a paper towel after smashing.
  5. Now brush the potatoes with the remaining oil and sprinkle with the remaining garlic, pepper, and salt.
  6. Bake for 35 minutes, uncovered.
  7. Remove from oven and top with chopped dill and add chopped parsley also if desired.