Smashed Fried Potatoes
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. Naturally gluten/grain free and perfect if you are doing a round of Whole30.
Servings: 6
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.