Mini Smashed Potatoes
Mini Smashed Potatoes are the perfect side dish. They are creamy in the centre and crispy on the outside. They take a little bit of time but truly are very easy to make, and the best part is the are different than the usual mashed and or baked potato. Smashed Potatoes pair well with any vegetable and a nice piece of meat.
We made these are a family dinner to go along with ribs, grilled asparagus and a garden salad. They rounded out the meal perfectly and were a hit with everyone. Mini potatoes aren’t too heavy like a baked potato but they are also a great starch. The ribs were the star of the meal but that doesn’t mean side dishes don’t play an important role or that they can’t also be flavourful.
Eating Naturally Gluten Free
As I have mentioned many times before, we try to eat as many naturally gluten free foods as possible. This means we like the eat foods like vegetables and grains that have not gone under a process to make them gluten free. We do still eat gluten free breads, pastas and oats. But the best meals always tend to be the meals that naturally have no gluten in them, and consists of many vegetables.
When we first found out that I (Karlee) had celiac disease, I cut out all gluten containing foods. This made it so that I was very hungry all of the time. It wasn’t until I started adding in more grains and protein that I started to feel better. It is definitely an adjustment and it takes time. But knowing what fills you up and fuels your body is super important, essentially when having to make sure a large lifestyle change.
Potatoes are a Staple
Potatoes have become such a staple in our house. We use them as sides or in dishes such as curry or soups/stews. They are filling and make the transition to gluten free so much easier since they can be transformed into so many different meals. Mini Smashed Potatoes being only one of many options.
We hope you try out this dish and enjoy it as much as our family does. You can play with the seasoning and add spices that you and your family enjoy. However, we love keeping sides a little more simple and allowing our meat be the star of the dish (when we are eating meat). Let us know if you liked these Mini Smashed Potatoes. If you’re looking for more dinner ideas check out our Risotto with Roasted Tomatoes and Kale.
|Prep Time||20 minutes|
|Cook Time||60 minutes|
- Wash your mini potatoes and place in a large pot on the stove. Fill pot with enough water to cover potatoes.
- Over high heat, bring potatoes to boil. Once boiling let cook for 20 minutes, or until the potatoes are cooked through.
- Remove the pot from heat. Strain potatoes and let cool for 10 minutes, or cover with cool water to help speed this process up.
- In the meantime preheat set oven to 450F. On a large baking sheet line is with parchment paper. Put 1 tbsp of oil in the parchment paper.
- Take a hard flat surfaced cup or bowl. Wrap aluminum foil around it and oil the bottom (1tbsp). We used a mini cast iron pan to do this but a cup works just as well.
- On a cutting board, one at a time take your cooled potatoes and press down on them with your hard surface. carefully transfer each potato to the baking sheet after you have "smashed" it.
- Transfer all of the potatoes are on the baking sheet (use multiple is necessary).
- Then take your peeled cloves of garlic and then using the flat side of a knife, carefully press down on the garlic to crush it and release its natural oils.
- Drizzle over remaining 1 tbsp of oil on the potatoes and season with salt and pepper. Add 2 sprigs of rosemary to the pan and 3 cloves of crushed garlic.
- Pop in the oven for 15-20 minutes or until golden brown and crispy. The potatoes are already cooked so you just want to crisp them up.
- Remove from oven and let cool for 5 minutes.