Crispy Smashed Potatoes are like a combination of fries and mashed potatoes. Bake or air fry boiled potatoes to give them a crunchy golden brown exterior and fluffy interior; A much better appetizer!
Ingredients
8bite-sized Mini Potatoes, 1½” diameter, 227g
12spraysOlive Oil/Butter Spray
1¼tspSalt
¼tspGround Black Pepper
⅛tspGarlic Powder
⅛tspOnion Powder
1tspParsley, Chopped
Seasoned Yogurt-Dijon Dip
¼cupGreek Yogurt, 50g
1tspDijon Mustard
¾tspLemon Juice
½tspItalian Seasoning or Herbs
¼tspBlack Pepper
Instructions
Preheat oven to 425°F or use an air fryer.
Place potatoes and 1 tsp salt in a pot over medium heat and cover with an inch of water. Bring water to a boil, reduce to simmer, and cook for about 20 minutes until potatoes can be easily pierced with a fork.
Drain and let cool for 5 minutes.
Line a baking sheet with parchment paper, and lightly grease with oil spray.
Place potatoes on baking sheet about 1 inch apart, and press down with a potato masher or fork to flatten till about ½" high (thinner is crispier).
Lightly spray olive oil or butter on top and sprinkle ¼ tsp salt, pepper, garlic and onion powder.
Roast for about 30 minutes or air fry at 400°F for 20 min until golden brown around the edges.
In a small bowl, combine the ingredients for the dip.
Garnish with parsley and serve hot with dipping sauce!
Notes
To make this Paleo or Vegan, use Coconut or Almond based Yogurt.
Storage:
In the fridge for 4 days in an airtight container. To reheat, bake at 425°F until warmed through.
Nutrition:
Servings: 8 2” w x ½” h + ¼ cup dip | Serving size: 8 potatoes + dip