Description

These incredibly flavorful Garlic Smashed Baby Potatoes are an exceptional combination of crispy exterior and tender, fluffy inner goodness! A fabulous Whole Food Plant Based recipe. Oil free, sugar free, no highly processed ingredients.

Ingredients

Scale

30 medium-sized baby potatoes (white or red or mix of both)
1 teaspoon onion powder
2 teaspoons garlic powder
1 teaspoon paprika
1 teaspoon sea salt (+/- to taste)
Thinly sliced green onions (optional)

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Instructions

Preheat the oven to 400 degrees F.
Wash the baby potatoes and place in a pot, cover with cold water (skins on). Add some sea salt and boil for approx. 20 to 25 minutes. The cooking time largely depends on the size of the baby potatoes. Toward the end of the cooking time, test the potatoes to see if they are tender by sliding a sharp knife into one of the larger potatoes. When the knife slides in without resistance, they are done.
In the meantime, in a small bowl, add all the dry ingredients, onion powder, garlic powder, paprika and sea salt. Mix well set aside.
When the potatoes are tender, remove from the stovetop and drain off all the water.
Place 1/3 of the seasoning mixture onto a small plate, then add about 4 or 5 cooked potatoes and gently roll them into the seasoning mixture, then place onto a baking sheet. There should be a light coating of seasoning on the potatoes. (See notes)
Continue this process by adding a little more seasoning and more potatoes until all the potatoes are lightly coated into the seasoning mixture. Reserving a tiny bit of the seasoning until later (approx. ¼ teaspoon).
Once all the potatoes are on the baking sheet, take a potato masher or the back of a wood spoon and gently press down just until the potato breaks open.
Then take the reserved seasoning and top each potato with a tiny pinch of the leftover seasoning. Also take any leftover seasoning from the plate that you rolled the potatoes in and do the same, use up ever last bit of seasoning on the potatoes.
Place the baking sheet in the oven and bake at 400 degrees F for 10 minutes.
Then switch to the top rack and broil on high for 10 minutes to brown the tops of the potatoes.
Plate the smashed potatoes and if desired sprinkle with some thinly sliced green onions or serve with your favorite aioli.

Notes

*Baby Potato Sizes: Baby potatoes come in all sizes, from really tiny to almost the size of a small potato. Do not use the really small ones. They do not work well for this recipe.

*Seasoning mix: Gently coat the outside of the boiled potatoes with a light coating of the seasoning mix. They shouldn’t be completely coated, think tank top vs winter coat. It may feel like you are going to run out of seasoning, but keep using the seasoning that falls off the other potatoes. Use any leftovers to sprinkle on top after smashing the potatoes open.

*Smashing the potatoes: You want to apply just enough pressure to break the potato open and still make it look pretty. If you press too hard, they will split too far open and fall apart. If not enough, then you won’t see the beautiful insides of the potato peeking out. It only takes one or two potatoes before you get the feel of just the right amount of pressure.