There’s tons of recipes for smashed potatoes out there these days but all of them require boiling first. I’m not really sure that’s necessary when you can bake, smash, and bake some more. One pan, no mess. I’m all about simplifying everything. Hope you enjoy!
Garlic Smashed Potatoes
small bag of mini colored potatoes (usually come in mesh bag)
3 T melted grass-fed butter or coconut oil
2 garlic cloves, minced or 1/2 ts garlic powder
salt to taste
parchment paper for lining pan and smashing
Note: you could also add a little lemon juice to the mix if you’d like
Heat oven to 400ºF. In a plastic Ziploc storage bag, add all ingredients and shake around to evenly coat.
Pour out potatoes onto a parchment lined sheet pan in a single layer and bake for 15-20 minutes until soft enough to smash.
Take out of the oven and turn potatoes over so browned side is up. Using a flat bottomed glass cup or plate, place a small piece of parchment between the potato and smashing instrument. Smash down so that potato is about 1/4″ thick and continue baking for another 20-25 minutes or so until nicely browned and crispy. Voila!