top of page
  • thelosogal

Low-Sodium No-Boil Roasted Smashed Potatoes

hese Low-Sodium Roasted Smashed Potatoes are all about maximum crisp with minimal effort (and no boiling!). Say goodbye to added sodium and hello to a flavor explosion in every bite. This recipe is so easy, you'll be wondering why you ever boiled potatoes again.

Here's what you'll love:

  • Fast & Furious Flavor: Skip the pre-boil and head straight to crispy heaven.

  • Low-Sodium Goodness: Perfect for those watching their salt intake, but still bursting with deliciousness.

  • Herbivore Hero: Fresh herbs like parsley, chives, rosemary, or thyme add an optional pop of freshness.

  • Leftover Love: These potatoes reheat beautifully, making them a meal-prep dream.

This recipe skips the boiling step for perfectly crispy and flavorful smashed potatoes, without the added sodium.


Serves 4 - 15mg per serving



Ingredients:

  • 1 pound small potatoes (red, Yukon gold, or a mix work well)

  • 2-3 tablespoons olive oil

  • 1/2 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • Freshly ground black pepper to taste

  • Chopped fresh herbs (optional: parsley, chives, rosemary, or thyme)

Instructions:

  1. Preheat your oven to 450°F. Line a baking sheet with parchment paper.

  2. Wash and dry the potatoes thoroughly. Using a fork, poke several holes all over the surface of each potato.

  3. In a large bowl, toss the potatoes with olive oil, garlic powder, onion powder, and black pepper. Ensure all the potatoes are well coated.

  4. Arrange the potatoes in a single layer on the prepared baking sheet, leaving some space between them for even crisping.

  5. Bake for 20-25 minutes, or until the potatoes are tender on the inside and golden brown and crispy on the outside.

  6. After 25 minutes of baking, gently remove the baking sheet and use a large mug or flat-bottomed object to carefully smash each potato once. Be careful not to break them completely. Return the pan to the oven to continue crisping.

  7. Garnish with fresh herbs (optional) and serve hot.

Tips:

  • Using small potatoes helps ensure even cooking throughout without pre-boiling.

  • For an extra flavor boost, sprinkle the potatoes with a little smoked paprika before baking.

  • Let the potatoes cool slightly before serving to allow the crispy edges to set.

  • Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or toaster oven for best results.

18 views0 comments

コメント

5つ星のうち0と評価されています。
まだ評価がありません

評価を追加
bottom of page