Smashed Red Potatoes

5 from 2 votes

These crispy, herby, lemony, garlicy, and salty smashed red potatoes are the ULTIMATE side. They are honestly addicting and will leave you wanting more. They come together fast and will be a family favorite immediately.

Prep Time20

Cook Time20

Total Time40

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: servings

Calories: 162kcal

Author: Kadee & Desarae

Equipment

baking sheet
Pressure Cooker optional

Ingredients

12-15 baby potatoes
2 TBS olive oil
1 tablespoon sea salt
4 clover garlic minced
¼ fresh lemon juice about 1 lemon juiced
1 tablespoon fresh dill minced
course sea salt and fresh cracked pepper for finishing

Instructions

Wash red potatoes.
Cook the potatoes in either the pressure cooker or stovetop. Place in pressure cooker with 1 cup water. Cook for 4 minutes high pressure, quick release. For stovetop place in a large saucepan and cover with cold water. Bring to a boil and cook 15-20 minutes or until fork tender.
In a medium bowl combine olive oil, sea salt, minced garlic, lemon and dill. Let sit while the potatoes are boiling so the flavors are able to marry.
When the potatoes are fork tender, place on a baking tray.
Using a potato masher, or I use the bottom of a mason jar, gently press down on the potato until it is about an inch thick.
Generously brush the top of the potatoes with lemon olive oil herb dressing.
Bake at 450 for 15-20 minutes.
Sprinkle course sea salt and fresh cracked pepper generously over top of the potatoes.

Video

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Nutrition