These Crispy Smashed Potatoes are crunchy on the edges, but fluffy and soft in the middle. It's reminiscent of a french fry, but so much easier to make!
Ingredients
1.5lbsbaby creamer potatoes
2tbspsalt + more to season
6tbspavocado oil, divided(or canola, grapeseed, or other neutral oil)
black pepper
Instructions
Preheat oven to 450F.
Rinse the potatoes well and scrub if needed.
Place the potatoes in a pot, cover with cold water, and add 2 tbsp salt.
Bring the water to a boil over high heat, then reduce to a simmer and cook the potatoes for 10-15 minutes until fork tender.
Drain the potatoes and let sit for 2 minutes to dry. Then smash with a glass or measuring cup.
Add 1/4 cup oil to a sheet pan and place the potatoes on top, rubbing them around briefly to make sure the bottom is well coated in oil. Sprinkle with salt and pepper to taste.
Drizzle the remaining 2 tbsp oil on top, then roast in the oven for 25-30 minutes until crispy on the bottom and edges. Serve and enjoy!
Notes
Use very small creamer potatoes, the ones that come in small mesh sacks and are labeled "pee wee potatoes" or similar. Using large potatoes will not work well.