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| Photo credit: damndelicious.net |
CRISPY SMASHED POTATOES
Whole 30 compliant / Not Paleo
1.5 lbs. small red potatoes
1 teaspoon sea salt
Grapeseed oil
Garlic powder
Sea salt
Freshly ground black pepper
* Scrub potatoes and place in a large saucepan. Cover with water and add 1 tsp. salt.
* Bring potatoes to a boil, reduce heat to a low boil and continue cooking until tender (approximately 20-30 minutes).
* Remove pot from heat, drain potatoes.
* Line a baking sheet with parchment paper & place cooked potatoes on the paper.
* Preheat oven to 425 degrees F. (or Convection 400 degrees F)
* Fold a 12" square piece of parchment paper into fourths. Hold parchment square over a potato. Gently press glass down over top until smashed to 3/4 inch thickness.
* Repeat the process until all potatoes are smashed.
* Season each potato with a drizzle of oil and a dusting of garlic powder, sea salt and freshly ground pepper.
* Roast potatoes for 15 minutes. Gently turn each one over and continue roasting another 15 minutes until lightly browned & crispy on the edges.
* Serve immediately or refrigerate in a sealed glass container.
Recipe: w.lynne
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