Smashed Potatoes are so easy and quick to make with mini creamer potatoes. These delicious potatoes turn out crispy on the outside, yet creamy in the middle. They make the perfect side dish any day of the week.
- 1½ pounds small creamer potatoes
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons salted butter, melted
Preheat oven to 425°.
Toss potatoes with olive oil, salt and pepper. Place on parchment lined rimmed baking sheet.
Roast in oven for 15-25 minutes until potatoes are fork tender, but not mushy. Time will depend on size of potatoes.
Smash potatoes with bottom of glass or potato masher so all the potatoes are about the same thickness.
Brush smashed potatoes with melted butter.
Bake potatoes for another 10-15 minutes until skins are nice and crispy.
Calories: 212kcal | Carbohydrates: 30g | Protein: 4g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 351mg | Potassium: 716mg | Fiber: 4g | Sugar: 1g | Vitamin A: 175IU | Vitamin C: 34mg | Calcium: 20mg | Iron: 1mg
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