Gluten-Free Smashed Potatoes

Ingredients

• 1.5 lbs baby potatoes
• 3 tbsp extra virgin olive oil
• 1 clove garlic, minced
• 0.5 tsp salt
• 0.25 tsp black pepper
• 1 tbsp fresh lemon juice
• 1 tsp fresh parsley, chopped (optional, for garnish)

Instructions

1. 1 Preheat your oven to 400°F (200°C). Place the baby potatoes in a large pot and cover them with cold water. Add a generous pinch of salt to the water, then bring to a boil over medium-high heat. Cook the potatoes for about 15-20 minutes, or until they are fork-tender but not mushy.
2. 2 While the potatoes are boiling, prepare the garlic-infused oil. In a small bowl, whisk together the extra virgin olive oil, minced garlic, salt, and black pepper. Set this mixture aside to allow the flavors to meld.
3. 3 Once the potatoes are tender, carefully drain them in a colander. Arrange the drained potatoes in a single layer on a baking sheet lined with parchment paper. Using the bottom of a glass or a potato masher, gently smash each potato until it's flattened to about ½ inch thickness, creating crevices for the oil to seep into.
4. 4 Drizzle the prepared garlic-infused olive oil evenly over the smashed potatoes, ensuring it gets into the cracks and covers the surfaces. Place the baking sheet in the preheated oven and roast for about 20-25 minutes. You're looking for the edges to become deeply golden brown and crispy, and the centers to be tender.
5. 5 Remove the smashed potatoes from the oven. Drizzle the fresh lemon juice over the hot potatoes for a bright, zesty finish. If desired, sprinkle with fresh chopped parsley for a pop of color and freshness before serving immediately.

Nutrition (per serving)

Tips & Notes

• Let the boiled potatoes steam dry for a few minutes before smashing. Drier skins crisp better in the oven.
• Smash gently with the bottom of a glass so the potatoes crack but stay in one piece. Pressed too thin, they fall apart.
• Brush the garlic oil into the craggy edges especially. That is where the crispy bits form.

Common questions