Forbidden Love Crispy Smashed Potatoes
Forbidden Love Crispy Smashed Potatoes
Idaho Spice Company
6
10 minutes
45 minutes
217
Dinner
Because mashed potatoes deserve a little competition.
Every Thanksgiving table has that one side dish everyone fights over. This year, we're nominating these crispy, buttery potatoes.
They're golden and crunchy on the outside, fluffy on the inside, and packed with our Forbidden Love Garlic Parmesan seasoning.
Every Thanksgiving table has that one side dish everyone fights over. This year, we're nominating these crispy, buttery potatoes.
They're golden and crunchy on the outside, fluffy on the inside, and packed with our Forbidden Love Garlic Parmesan seasoning.
Ingredients
- 1½ lbs baby Yukon Gold or red potatoes
- 3 Tbsp olive oil
- 2 Tbsp melted butter
- 1–2 Tbsp Idaho Spice Company Forbidden Love Garlic Parmesan Seasoning, to taste
- Salt, if needed
- Fresh parsley for garnish
- Optional: extra grated Parmesan
Directions
- Preheat oven to 425°F.
- Boil potatoes in salted water for 15–20 minutes, until fork-tender.
- Drain and allow to dry for a few minutes.
- Place potatoes on a parchment-lined baking sheet and gently smash each one with the bottom of a glass.
- Mix olive oil, melted butter, and Forbidden Love seasoning.
- Brush the mixture generously over each potato.
- Bake for 25–30 minutes, until golden brown with crispy edges.
- Sprinkle with parsley and additional Parmesan if desired.
- ISC Pro Tip: Give those potatoes some breathing room on the baking sheet. Crowded potatoes steam instead of crisp, and nobody invited soggy potatoes to Thanksgiving.