Twice Baked Garlic Crusted Smashed Potatoes

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Oh, these are fun. They’re super easy to make and can be the perfect side to a hearty meal or a perfect little scooper to pair with a dip or spread. I’ve made these to go with wintery soups, guacamole, veggie proteins like tempeh, and each versatile meal shared one commonality – these potatoes were the best part!

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Ingredients (makes 24 baby potatoes):

  • 24 baby creamer potatoes (or yukon gold potatoes cut into quarters if you must substitute)
  • 1/2 cup oil (I used extra virgin olive oil)
  • 1/2 cup garlic powder
  • salt to taste
  • optional: green herb for garnish (scallion, parsley, cilantro, etc.)

Steps:

  1. Preheat the oven to 400 degrees F.
  2. In a small bowl, combine the oil and garlic powder and mix well.
  3. Line up the potatoes on a baking sheet and lightly brush the mixture onto each potato. If you do not have a basting brush, simply use your hands to coat. *Note, use less than half of the mixture because you’ll want to generously coat the potatoes during the second bake.
  4. Bake potatoes for 25 minutes. Remove from oven and use a drinking glass that has a flat bottom (or similar object) and smash each potato until flat like in the picture. Once all are flattened, brush the remaining oil/garlic mixture generously onto each potato. Sprinkle each one with salt. Place back in the oven and bake for another 20-25 minutes, or until golden brown. Garnish and enjoy with your favorite dip, soup, or entree!

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Author: Balanced Bella

Hi, I'm Jaime and I am the recipe tester, photographer, and writer at balanced bella! All my recipes are vegan, gluten free, and 100% delicious!

1 thought on “Twice Baked Garlic Crusted Smashed Potatoes”

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