These are fun! Smashed, not mashed. Roughly smashing a baked or boiled potato and drizzling with a little olive oil. For crispy bites, we like to heat them again on high heat in the oven after smashing, but it’s not necessary.
Smashed Potatoes
Give or take 1 lb. of small potatoes is about 15 potatoes. Try to find them all about the same size for even cooking times and Carb count.
Garnish with butter, herbs, sour cream, ketchup……. whatever you prefer.
Ingredients
- 1 lb. (454 gr) small new potatoes 60 CHO
- 1 tsp. Kosher salt 0 CHO
- 3 TBSP olive oil divided 0 CHO
- Salt and pepper 0 CHO
TOTAL CHO 60 CHO
- 15 POTATOES 60 CHO DIVIDED BY 15 = 4 CHO EACH
Instructions
- Cover potatoes by an inch with water, add salt and bring to a boil. Reduce heat and simmer until fork tender – about 15 minutes.
- Pre heat oven to 400 if making a crispier potato.
- Spread 2 TBSP olive oil on a baking sheet; only if cooking again in the oven, (otherwise smash cooked potatoes, drizzle with a little olive oil and serve).
- Drain potatoes and place on the baking sheet. Smash with a fork or potato masher. The potatoes should hold their shape and become round nuggets.
- Grind salt and pepper on each and drizzle ¼ tsp. remaining olive oil on each potato.
- Cook at 400 for 20 minutes. Seve immediately with garnishes of your choice.
