These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.
Ingredients
- 16 ounces baby gold potatoes (about 12 – 16 depending on the size)
- kosher salt
- 3/4 teaspoon sweet paprika
- 1/2 teaspoon freshly ground black pepper
- 1/4 teaspoon garlic powder
- 1 teaspoon extra virgin olive oil
- Reynolds wrap heavy duty foil
- chopped parsley (for garnish)
Instructions
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Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18 – 20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.
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Preheat the oven to 425F. Line a sheet pan with foil.
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In a small bowl combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with oil and sprinkle both sides of each potato with spice mix.
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Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.
Nutrition
Serving: 4small potatoes, Calories: 135kcal, Carbohydrates: 20.5g, Protein: 2.5g, Fat: 5g, Saturated Fat: 0.5g, Sodium: 7.5mg, Fiber: 2.5g, Sugar: 1g
– W–W Points: 2
