Eosinophilic Esophagitis Friendly Simple Smashed Potatoes
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
- 1 ½ lb small yukon gold or baby potatoes (about 1 ½ to 2 inches in diameter)
- 1 tsp salt, plus more for the boiling water
- 3 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp smoked paprika
- 2 tbsp fresh parsley, finely chopped
- flaky sea salt, for finishing
Instructions
- 1
Place the potatoes in a large pot and cover with cold water by at least 1 inch. Add a generous pinch of salt and bring to a boil over high heat. Cook until the potatoes are completely tender and a fork slides in with no resistance, about 20–25 minutes. Drain and let them sit in the colander for 2–3 minutes to steam dry.
- 2
Preheat the oven to 450°F (230°C). Drizzle 1 tbsp of the olive oil onto a large sheet pan and spread it across the surface.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!