Description
Discover how to make delicious smashed creamer potatoes with this easy recipe. Learn the secrets to perfectly crispy yet creamy potatoes every time!
Ingredients
- 2 pounds (900g) small yellow potatoes
- 2 teaspoons (10ml) sea salt, divided
- 2 tablespoons (30ml) vegetable oil, plus more for the pans
- 1 1/2 teaspoons (7.5ml) garlic powder
- 3/4 teaspoon (3.75ml) onion powder
- Freshly ground black pepper
- 1 tablespoon (15ml) finely chopped fresh herbs, parsley, chives, and/or dill
- Flaky sea salt, optional
- Vegetarian-friendly cheese, optional
Instructions
- Heat your oven to 425°F and generously grease two baking trays with vegetable oil.
- Put the potatoes in a large pot, add 1 teaspoon of sea salt, and cover them with water until there’s an extra inch above the potatoes. Bring the water to a boil and cook until the potatoes are tender and can be pierced with a fork, about 15 to 20 minutes.
- Drain the potatoes and allow them to cool a bit. Place each potato on the greased baking trays and flatten them to about ¼-inch thickness using the back of a measuring cup. Drizzle with vegetable oil, and sprinkle with garlic powder, onion powder, the remaining teaspoon of salt, and some freshly ground black pepper. Roast in the oven for 25 to 35 minutes, turning the trays halfway, until the potatoes are crispy and golden at the edges.
- Add more sea salt or flaky sea salt, fresh herbs, and a sprinkle of vegetarian-friendly cheese if you like, before serving.
Notes
- Try incorporating a combination of parsley, chives, and dill as your choice of fresh herbs for added flavor.
- Top with vegetarian-friendly cheese before serving to give it a cheesy twist.
- Flatten the potatoes before roasting to achieve crispy edges; adjust seasoning to your preference with more garlic powder or black pepper for a stronger taste.