These crispy Smashed Red Potatoes are a lighter spin on classic potato skins and sure to satisfy French fry cravings. This recipe calls for the potatoes to be microwaved until tender to save time, but the potatoes can also be boiled in water first. Top with Greek yogurt and chives, or switch up with your favorite dressing or dip.
Nutrition Tip: Calling all active individuals! Red potatoes contain complex carbohydrates for sustained energy, and antioxidants in the red peel for an efficient recovery.
Are Red Potatoes Healthier to Eat?
Red potatoes have been getting a lot of attention lately as a superfood. They are packed with nutrients, including fiber, Vitamin C, and potassium. But are they really any healthier than other types of potatoes?
A recent study found that red potatoes may indeed be more healthful than other varieties. The USDA Food Database reports that red potatoes are the most nutrient-dense potato on the basis of its mineral density, vitamin density, macronutrient balance, sugar-to-fiber ratio, sodium-to-potassium ratio, and phytochemical profile.
So if you’re looking for a nutritious potato to add to your diet, red potatoes may be the way to go.
And in case you’re wondering, yes, all potatoes are a healthy food to eat. They are a good source of vitamins and minerals, and they contain fiber and antioxidants that can help support your health.
Believe it or not, eating potatoes can also help you to reach the daily recommended intake of vegetables. One medium potato contains about two cups of vegetables. This means that eating just one potato can help you meet your vegetable needs for the day.
Just be sure to eat them in moderation – like all foods, they can still contribute to weight gain if you eat too many!
Smashed Red Potatoes Are the Perfect Side Dish
Smashed potatoes are the perfect side dish because they are both delicious and versatile. You can easily customize smashed potatoes to suit your taste, and they go well with a variety of other dishes. Best of all, smashed potatoes are relatively easy to make, so you can enjoy them even if you’re short on time.
How to Make Your Smashed Red Potatoes Extra Crispy
For those who love potatoes but can’t seem to get them crispy enough, this method is for you. By microwaving the potatoes first, you’ll be able to get them extra crispy when you bake them.
This is similar to the method of boiling them first and then smashing them before you bake them, only by using the microwave you don’t have to dirty extra dishes or wait on the water to boil! Additional tips for making them extra crispy:
– Move the rack to the upper level of your oven. Keeping the fries closer to the heat source is necessary to produce an intact surface while preserving their delicate flavor.
– Be generous with the extra virgin olive oil you drizzle over and on potatoes. Use the full 2 tablespoons we recommend because coating the potatoes thoroughly prior to cooking will pay off by lessening the likelihood of them sticking to the pan.
– Keep an eye on the potatoes are baking, and remove them from the oven once those potatoes are browned.
– They are also best served right out of the oven for the crispiest texture
– If you reheat them, reheat them in the oven to avoid soggy mashed potatoes
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Smashed Red Potatoes
- 8 small red potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons plain Greek yogurt
- 2 tablespoons chopped chives
- Preheat oven to 450F.
- Poke each potato a few times with a fork. Place on microwave safe plate. Place a paper towel over potatoes. Microwave on HIGH 2 minutes. Turn potatoes over and microwave on HIGH additional 2 minutes, or until tender. Remove from microwave and let cool.
- Cut potatoes in half width-wise and toss in olive oil, garlic powder, salt and pepper. Place skin-side-up on parchment-lined baking sheet. Gently press down each potato with a potato masher until about ½-inch thick.
- Bake 30 minutes, turning potatoes halfway through cooking, until potatoes are browned.
- Let cool slightly before topping with yogurt and chives.