| Gluten Free + Grain Free + Dairy Free Optional + Vegan Friendly + Paleo |

 

 

A baked potato, mashed potato, and potato skin all had a baby and the baby is pictured above: crispy baked smashed potatoes. If there ever was a food that was going to steal your heart, it’s these.

There’s nothing quite like a crispy potato, but for a lot of us out there who have moved towards eating healthy with clean ingredients, healthy crispy potatoes are hard to come by. When making that initial shift to a healthier lifestyle, eating at restaurants is one of the first challenges we usually encounter, and learning how to choose healthy options on a menu. One of the first things to always avoid is anything that has the word “crispy” as the description. Because most “crispy” foods are deep fried in refined, cheap and unhealthy oils.

 

 

 

The goal with this recipe was to get the consistency of a crispy potato without losing any of the crunch while still cooking with healthy, clean ingredients that do not turn into free radicals in your body.

 

The first step to making any potato is washing the potatoes! The potato skins are delicious but you want to make sure you’re thoroughly washing the skins before eating. It’s something some of us forget about like… we know to wash an apple or a plum before eating but we forget about a potato. If it has a skin you eat, you always want to wash it.

 

The second step is to choose how you’re going to get these potatoes crispy without any refined oils. Too many refined oils turn into omega-6 fatty acids, which when consumed can be very inflammatory on the body. Although we need omega-6 fatty acids in our diet, it is important that we are aware of how many of them we are consuming and that we are balancing them out with omega-3’s as well. A perfect way to do that if you don’t have a good oil in your house is to first, go out and get some good cooking oils, and second, pair this with a side of greens like kale or broccoli.

 

For this recipe, I drizzled these with avocado oil. Avocado oil is high in healthy fat and also has a very high smoke point which is great for high heat cooking. Smoke points are what determine whether oils are good for cooking or not. Oils with low smoke points lose their nutrients and actually become inflammatory to the body when cooked over a certain temperature, as opposed to avocado oil which has a high smoke point and keeps it’s health benefits through high heat cooking. Another great option for this recipe or any high heat cooking is ghee. Ghee has a high smoke point as well.

 

In addition to using high smoke point oils and healthy fats to bake your potatoes, it’s important to be mindful about what potatoes you choose. I always go for the naturally colorful food first because colorful foods contain phytonutrients such as polyphenols that are good for our health. Phytonutrients in foods help fight against disease, promote heart health, are anti-aging, and provide the body with loads of vitamins and minerals.

 

before going in the oven

 

When making these, of course you can kick it old school and boil your potatoes until they’re soft because that’s always the best option. Just make sure you keep an eye on them that they don’t get too soft because you still want to keep a little body to them for smashing. To save some time, I popped these babies in the microwave for 6-8 minutes (in increments) until they were perfectly soft to smash. Pro tip: let them cool slightly before smashing so you don’t burn your hand. Might have learned the hard way…

 

Anywho, did you ever think you were going to make a potato this fancy and have it be this easy?! That’s what I’m here for. You’re welcome for your new obsession.

 

Ingredients

Organic Baby Potatoes (or fingerlings)

Avocado Oil or Ghee

Sage

Thyme

Rosemary

Pink Salt

 

 

 

Happy Cooking!

ashley signature

 

 

 

 

Print Recipe
crispy baked smashed potatoes
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat oven to 400*
  2. Wash potatoes thoroughly and let them dry for a few minutes.
  3. Place potatoes in a medium bowl and microwave for 6-8 minutes. Do this in 2-3 minute increments to make sure they don't overcook. You want to make sure they're soft enough to smash but not too soft that they are just going to turn into a mashed potato.
  4. Once soft enough, place each potato one by one on your countertop or cutting board. Press a large fork on the top of the potato and press down with your hand.
  5. Once the potatoes are smashed, add them to your baking tray. Drizzle with avocado oil/ghee and add your seasoning.
  6. Bake for 30-40 minutes.
  7. Once browned, broil for 5-6 minutes (keeping an eye on them that they don't burn) until you see that nice crisp on top.
  8. Remove from oven and drizzle with some more melted ghee.
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