Crispy Smashed Potatoes


Crispy Smashed Potatoes

Tiny New Potatoes are the best for this recipe!

Serves 4

Blue – 4 oz. potatoes = 3 points

Purple – 4 oz. potatoes = 0 points

Green – 4 oz. potatoes = 3 points

  • 24 oz new potatoes
  • 1 Tbsp oil – will not use this much
  • salt and pepper to taste
  • other herbs/seasoning – rosemary herbs de province, garlic powder, onion powder, seasoned salt, whatever you like
  • 10 grams finely shredded parmesan cheese

  1. Place potatoes in a pot of water. Bring to a boil and let cook for about 20 minutes or until tender

  2. Preheat oven to 425.

  3. Place potatoes, one at a time on baking sheet. Press down with a large fork or a potato masher.

  4. Once all the potatoes are "smashed", brush each with olive oil.

  5. Season with salt and pepper and your choice of other herbs/spices.

  6. Sprinkle with a small amount of parmesan cheese.

  7. Bake at 425 for about 20-25 minutes until potatoes are crispy.

Side Dish
potatoes