Crispy Smashed Potatoes

About this Recipe

Baby Yukon gold potatoes, herby and savory. Potatoes are healthy for you, containing a good amount of carbs and fiber, as well as vitamin C, vitamin B6, potassium and manganese. Serve these over a bed of tangy Greek yogurt for the perfect crunchy-to-creamy balance. Even without the health benefits, these are simple and beyond good.

Directions

Preheat the oven to 450 degree F.

To prep the potatoes on the Stove Top: Place the potatoes, water, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

To prep the potatoes in the Instant Pot: Combine the potatoes, water, and salt in the bowl of your instant pot. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function to release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash potatoes. Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with Joe’s SuperFuzed Oil, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, 25-30 minutes. Remove from the oven, flip, and return to the oven for another 10 minutes, until the potatoes are crisp and golden brown.

Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt.

Enjoy!

Directions

Preheat the oven to 450 degree F.

To prep the potatoes on the Stove Top: Place the potatoes, water, and the salt in a large pot. Add water to cover by 1 inch. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

To prep the potatoes in the Instant Pot: Combine the potatoes, water, and salt in the bowl of your instant pot. Cover and cook on high pressure/manual for 6 minutes. Once done cooking, use the natural or quick release function to release the steam. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly.

Place another rimmed baking sheet on top of the potatoes, then push down firmly to smash potatoes. Alternately, use the bottom of a mug to smash each one individually. Toss the potatoes with Joe’s SuperFuzed Oil, lightly breaking the potatoes as you toss. Transfer to the oven and roast the potatoes until light golden brown, 25-30 minutes. Remove from the oven, flip, and return to the oven for another 10 minutes, until the potatoes are crisp and golden brown.

Spoon the yogurt onto a serving plate and then add the potatoes. Sprinkle with fresh herbs and flaky salt.

Enjoy!