Low Sodium Crispy Smashed Potatoes

Total time1 hr 5 min

Prep time10 min

Cook time55 min

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Ingredients

4 servings

1 ½ lb small waxy potatoes (such as baby yukon gold or baby red potatoes)
Yukon Gold Potatoes Kroger® Yukon Gold Potatoes Fresh Organic Yukon Gold Potatoes Organic Yellow Creamer Potatoes Organic Yukon Gold Potatoes
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1 tbsp kosher salt, plus more for seasoning
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
¼ cup extra-virgin olive oil
½ tsp black pepper, freshly ground
½ tsp garlic powder

For serving

2 tbsp fresh parsley, finely chopped (optional)
flaky sea salt, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add 1 tbsp kosher salt and bring to a boil over high heat, then reduce to a steady simmer and cook until the potatoes are completely tender and a fork slides through the center with no resistance, 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
2
While the potatoes drain, preheat the oven to 450°F (230°C) and pour the olive oil onto a large rimmed baking sheet, tilting to coat the surface evenly.

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