I’m so excited to share this super easy recipe with you today. These crispy smashed potatoes have become a staple in my house (and we don’t even like potatoes that much!).
A few reasons why we love this smashed potato recipe:
It’s SO easy
Yet seems special
Your child can easily participate in it
Your kids will be more likely to eat it because it’s a little different than usual potatoes
It’s 100% allergen-free, gluten-free, and casein-free
It encourages kids to eat potato skin which is important because the skin contains most of the potato’s healthy nutrients
Before you turn away because thinking potatoes are not the veggie you should be focusing on - potatoes are actually very healthy. I recommend eating baked or boiled potatoes with the skin to enjoy most nutritional benefit. Fried potatoes (aka French fries!) lose nutrition in the cooking process. Because so many kids love French fries, potatoes are frequently used in Food Chaining to help expand a selective eater’s diet. It’s helpful to have some fun and easy recipes under your belt.
These are some of the nutritional benefits of potatoes:
Contain fiber and protein
High in vitamin B6, which is associated with good brain health
High in potassium and vitamin C
Good source of antioxidants, which may reduce risk of chronic disease
Contain resistant starch that can promote gut health
We know that children who cook tend to have more varied and nutritious diet. This simple recipe is great for kids. Invite your child to:
Wash/scrub potatoes before boiling
Smash the potatoes
Tear herbs if using
Sprinkle herbs or spices/salt
Crispy smashed potatoes
Medium-sized round potatoes
Olive oil (I use California Olive Ranch from Thrive Market)
Flat-bottomed jar, mug, measuring cup, potato masher, fork, or metal spatula
Optional silicon baking sheet or parchment paper
In a large pot, cover potatoes with at least 1 inch of water. Bring to a boil and cook potatoes until soft, anywhere from 20-40 minutes depending on the size of the potatoes.
Drain potatoes and let cool and dry slight for a few minutes.
Preheat oven to 400 and line a baking sheet with parchment, a silicone mat, or coat in oil.
Place potatoes on the tray with a bit of space between.
Use a jar, mug, measuring cup, potato masher, fork, or metal spatula to gently smash the potatoes so the skin breaks open and the potatoes are flattened. Using a fork or potato masher will create more ridges so the potatoes will be crispier and have more texture.
Drizzle each potato with olive oil and a bit of salt. You can add favorite seasonings here like rosemary (save more delicate herbs like parsley for after the baking is complete).
Bake 20-30 minutes until the potatoes are golden and crispy. Don’t flip!
Serve warm as is or sprinkle with herbs.