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Crispy Smashed Potatoes

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Crispy Smashed Potatoes

Course: Side/App
Keyword: dairy-free, gluten-free, grain-free, vegan, vegetarian
Calorie: 100-200, Under 200
Servings: 4
Calories: 178kcal


  • 4 cups Mini Potatoes (halved)
  • 2 tbsps Extra Virgin Olive Oil
  • 2 Garlic (cloves, minced)
  • 1 tbsp Rosemary (chopped)
  • Sea Salt & Black Pepper (to taste)


  • Line a baking sheet with parchment paper.
  • Bring a pot of water to a boil and add the potatoes. Cook until potatoes are soft but not falling apart, about 10 to 15 minutes.
  • Preheat oven to broil.
  • Drain the potatoes and spread evenly across the baking sheet. Roughly smash the potatoes with the back of a fork.
  • Drizzle with olive oil, then sprinkle garlic, rosemary, salt and pepper over top. Broil in the oven until crispy, about 3-5 minutes.


  • No Potatoes

    Use sweet potatoes or cauliflower instead.
  • More Toppings

    Add pats of butter, ghee, feta, parmesan, nutritional yeast or pesto.
  • Serve it With

    Our Everything Bagel Seasoned Chicken, Chili Lime Drumsticks with Zucchini, 15 Minute Grilled Steak with Mint Pesto or Slow Cooker Maple Mustard Chicken.
  • Leftovers

    Store in the fridge and reheat in the oven, or in a skillet with a bit of oil.


Serving: 4g | Calories: 178kcal | Carbohydrates: 27g | Protein: 3g | Fat: 7g | Cholesterol: 0mg | Sodium: 10mg | Fiber: 3g | Sugar: 1g | Vitamin A: 16IU | Vitamin C: 30mg | Calcium: 22mg | Iron: 1mg

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