Crispy Smashed Potatoes
Get ready to be obsessed with these Crispy Smashed Potatoes! They're like a french fries and mashed potatoes combined, but with less calories.
Servings: 4
Calories: 150kcal
Ingredients
- 1.5 pounds baby yellow potatoes
- water to cover the potatoes
- 2 tbsp kosher salt
- 2 tbsp light butter
- 3 garlic cloves, minced
- salt and pepper to taste
- fresh chopped parsley or chives to garnish
Instructions
- Add potatoes to a medium-sized pot. Add water to the pot just until the potatoes are covered completely.
- Bring to a boil, then mix in 2 tbsp salt. Continue to boil just until a fork inserts easily into the potatoes, about 15-20, depending on the size of your potatoes. Be careful not to overcook--otherwise, they'll fall apart when you smash them.
- Drain potatoes and let sit for 5 minutes.
- Preheat oven to 425F. Lightly coat a baking sheet with cooking spray.
- Place cooled potatoes on baking sheet and, using the bottom of a cup, smash each potato until slightly flattened (see pic above).
- Melt light butter and garlic together. Brush the tops of the potatoes with the butter, making sure that you DON'T include the garlic pieces. Those will burn in the oven; we just want to garlic to flavor the butter.
- Bake for 35-45 minutes, or until the tops are golden brown and crispy.
- Finish with cracked pepper, a little little sprinkle of salt, and chopped parsley or chives.
Notes
Click here to determine your WW PersonalPoints for this recipe (if you are logged in to your WW app, it should calculate for you automatically). Serving size is 1/4 of the recipe.
WW Green and Blue SmartPoints: 5 for 1/4 of the recipe (or 1 SP for each potato if you have 12-14 in your bag)
WW Purple SmartPoints: 1 for 1/4 of the recipe
Nutrition
Calories: 150kcal | Carbohydrates: 32g | Protein: 3g | Fat: 3g | Saturated Fat: 1g | Fiber: 3g | Sugar: 2g