Smashed Crispy Potatoes

Calories: 142 Proteins: 3 Carbs: 30 Fats: 1 Serves: 6



  • - 2 ½ lbs small to medium potatoes reds or yukon gold
  • - 1 Tbsp salt (for boiling)
  • - 3 Tbsp Avocado oil or avocado spray
  • - 3/4 tsp salt (for sprinkling)
  • - 1/4 tsp black pepper
  • - Finely chopped parsley , optional garnish
  • - Chipotle Ranch Dressing
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Cook potatoes: Bring a pot of water to a boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them. Preheat the oven to 425°F Steam dry: Drain the potatoes and let them dry in the colander for 5 minutes or so. Smash! Spray the tray with avocado oil or lightly brush the tray with avocado oil. Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch! Steam dry again: Leave on the tray to steam dry for 5 minutes or so - makes them crispier! Spray potatoes with avocado spray or drizzle with remaining avocado oil and sprinkle with salt and pepper. Bake: Bake for 35 minutes (small potatoes) to 45 minutes (medium) or until deep golden and crispy. Do not flip! Serve hot, with Chipotle Ranch Dressing drizzled over the top!

Smashed Crispy Potatoes