These gluten-free crispy smashed potatoes are a delightful side dish that's perfect for any occasion. They are crispy on the outside, tender on the inside, and seasoned to perfection.
Ingredients: 2 pounds small potatoes such as baby Yukon Gold or baby red potatoes. 2 tablespoons olive oil. 1 teaspoon salt. 1/2 teaspoon black pepper. 1/2 teaspoon garlic powder. 1/2 teaspoon paprika. 1/4 teaspoon dried rosemary optional. Fresh parsley for garnish optional.
Instructions: Preheat your oven to 425F 220C. In a large pot, bring water to a boil and add the small potatoes. Cook them for about 15-20 minutes, or until they are fork-tender. Drain the potatoes and let them cool slightly. Place the cooked potatoes on a baking sheet lined with parchment paper or a silicone baking mat. Use the bottom of a glass or a potato masher to gently smash each potato until it's flattened but still holds together. Drizzle olive oil over the smashed potatoes and season them with salt, pepper, garlic powder, paprika, and dried rosemary if desired. Bake in the preheated oven for 25-30 minutes or until the potatoes are crispy and golden brown. Garnish with fresh parsley if desired, and serve hot. Enjoy your gluten-free crispy smashed potatoes!
Prep Time: 15 minutes
Cook Time: 35 minutes
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