I love my potatoes crispy and salty, these are comfort food at its best. These pair well with just about any protein and make a perfect side dish. If you are a big French fry fan, then you should try these! Not only are potatoes naturally gluten and grain-free but these are also Whole30 compatible.
This recipe is a breeze to double if you have a large group to feed. My family of 4 gobbles these up and there are never any leftovers. My kids love to dip them in ketchup. We also like to dip them into homemade mayo with roasted garlic puree mixed in…recipe for this dip coming soon. These are also great for brunch with fried eggs on top.
When smashing them use just the right amount of pressure. You do not want them too thin are they will fall apart but you also do not want them too thick or you will not be able to get them crispy enough. Cooking times will vary depending on your oven. My oven has a feature to bake and broil at the same time, so I use that to get them crispier. I put them on the middle rack when using that option so they do not burn. You can choose to flip them over halfway but it is not necessary. They might fall apart when flipping them. Not to worry if they do fall apart, cause the broken-off pieces get extra crispy and are my favorite. I hope you enjoy this recipe as much as my family does.
Smashed Fried Potatoes
Ingredients
- 15-20 small potatoes any variety works just not Russet
- 1 1/2 tbls melted ghee or avocado oil
- 1 tsp sea or Himalayan salt
- 1 tsp garlic powder
Instructions
- Preheat your oven to 250C/480F.
- Fill a pot with water. Generously salt your water. Bring to a boil.
- Put in potatoes and cook until fork tender. Cooking times will vary depending on size of your potatoes.
- Drain your potatoes and then let them sit in your strainer for a few minutes to let all the moisture evaporate out. This will yield a crispier potato.
- Drizzle a bit of the ghee or oil onto your baking sheet. Season the pan with salt and garlic powder. This will be for the bottom of the potatoes touching the pan.
- Lay out your potatoes onto your baking sheet. Leaving space for them to be smashed.
- Find something with a flat surface to smash your potatoes with. I use the bottom of a 1 cup measuring cup or you can use the bottom of a glass.
- Smash each potatoes. Do not smash to flat or they will fall apart.
- Season the top of the potatoes with the rest of your ghee or oil and your salt and garlic powder.
- Put into the oven and bake for 20-25 minutes. You can also put them under the broiler for a few minutes at the end if you want them extra crispy. (watch carefully as they could burn quickly)
- Season with more salt and/or garlic powder if needed.