Crispy Smashed Purple Potatoes

Crispy fried potatoes in any form are well known to be pretty drool inducing. But, their not so awesome high fat content makes them less than an ideal carb food for athletes, or anyone who is nutrition conscious really, to include very regularly. The solution therefore is finding how to meet crispy potato cravings in a lower fat fashion. That’s exactly where the crispy smashed method saves the day. It results in serious crisp and crunch, with little fat needed to achieve this feat. Plus, they still maintain their creamy, fluffy insides so you get the best of both worlds.

While we’re working on stepping up potato prep, why one-up our potato choice too? Purple potatoes are an awesome way to switch up your carbohydrates with extra color and beneficial plant compounds known as anthocyanins. Specifically, the type of anthocyanins purple potatoes contain are known as strong antioxidants that can decrease inflammation and have positive effects on cardiovascular biomarkers. Some research here:  1. 2. 3.

Make your next meal extra awesome, and energy and nutrient packed with these delicious crispy potatoes!

Crispy Smashed Purple Potatoes

Makes 2-4 servings

24 oz. (680g) small purple potatoes

½ tsp. flaky salt, plus more for water

4 tsp. olive oil

¾ tsp. garlic powder

½ tsp. fresh ground black pepper

Green onions to serve

Wash and scrub potatoes until very clean. Add to a pot and fill with water to submerge the potatoes by at least an inch (2.5cm). Add in a big pinch of salt. Place on the stove on high heat and bring to a gentle boil. Let cook for 15-20 minutes, until tender. A fork should go through the center of the largest potato with little resistance. Drain and dry potatoes well.

Heat oven to 425°F/218°C.

Use 2 tsp. of the olive oil to oil the bottom of a sheet pan. Place potatoes on the pan and smash down with a fork sprayed with pan spray. The bottom of a measuring cup would also work. Smash down to ¼-½” thick (0.6-1.75cm). Drizzle the remaining 2 tsp. olive oil on top. Season with the garlic powder, ½ tsp. salt, and black pepper. 

Roast potatoes in the oven for 30-35 minutes. They are done when very crispy and golden on the outside.

Let cool slightly then enjoy!

Cool and store leftovers in the fridge for up to a couple days.

Notes: Other small potatoes like yukon could be used in place of the purple if needed.