Breastfeeding Friendly Crispy Smashed Potatoes
Few things hit the spot quite like a potato that's simultaneously fluffy on the inside and shatteringly crisp on the outside, and this method delivers exactly that. Boiling the potatoes first until completely tender, then smashing and roasting them in a generous pour of olive oil at high heat, is the secret to those irresistible golden, lacy edges. The ingredient list is refreshingly short and straightforward — just real, whole-food staples with no additives or hidden ingredients to second-guess, which matters a lot when you're paying close attention to what goes into your body. Olive oil provides a source of healthy fats, and keeping things simple with garlic powder, black pepper, and a finishing pinch of flaky sea salt means big flavor without anything unnecessary. A scatter of fresh parsley at the end adds a bright, herby note that makes the whole platter look as good as it tastes. These are the kind of potatoes that disappear fast, so you may want to make a double batch.
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Learn more →Ingredients
4 servings
- 1 ½ lb small waxy potatoes (such as baby yukon gold or baby red potatoes)
- 1 tbsp kosher salt, plus more for seasoning
- 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)
Can be omittedfresh parsley
- flaky sea salt, for serving (optional)
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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