Crispy Smashed Potatoes

One of the questions I get from my Mamavation moms is, “Can I still eat potatoes?”. Somewhere along the way, most of you have probably been told potatoes are a “bad” food and you should stay away from them. I’m here to tell you they’re not as bad as you think.

In fact, when you rescue a potato from the deep-fryer, you find one of the best food sources of potassium on the planet. When you save a potato from calorie-bomb toppings such as sour cream and butter, you get a good source of vitamin C and fiber.

The key lies in how you prepare your potato and how big your portion size is. This recipe calls for small yukon gold potatoes and just a spritz of olive oil. Take one and pass them around for a healthy starch that satisfies the craving for fried potatoes.

Plan on preparing one potato per person.  Wash the potatoes and place in a large pot.  Fill with enough water to cover potatoes.  Bring water to a boil over high heat, then lower to a simmer and cover.  Cook for about twenty minutes, until potatoes are fork-tender.  Meanwhile, preheat oven to 400 degrees.

Set potatoes aside to cool.  Lay out a piece of parchment paper and grab a towel.

Once the potatoes are cool enough to handle, use your towel and the pressure from your hand to smash each potato.

Spray smashed potatoes with olive oil and roast at 400 degrees for 30 minutes, or until crispy.

Sprinkle with fresh chives before serving.

And there you have it, a healthy crispy potato!