Crispy No Oil Smashed Baby Potatoes
Servings: 4 servings
Calories: 90kcal
Ditch those french fries for this healthier version! These mini potatoes are crispy and flavorful. They’re a quick and delicious side dish that is minimal effort and yields excellent results!
Print Recipe
Equipment
- Saute Pan
- Glass to press each potato round to a disc
Ingredients
Boiled Potatoes
- 2 lbs. Yellow and Red Small Baby Potatoes
- 1 teaspoon Salt
- Cooking Spray
Spicy Ketchup
- ½ cup Low Sugar Ketchup
- 1 teaspoon Chipotle Hot Sauce
Instructions
Boil Potatoes
- Rinse potatoes and place in a sauce pan.
- Cover with water. Bring to a light boil and cook until fork tender. Use a sharp pair knife to test potatoes doneness after 10 minutes. Continue to cook (another 3-5 minutes) until knife inserted can be removed with no friction or very easily.
- Once done, drain. Cool, then place in airtight container or place in sealable bag in the refrigerator until ready to smashed and crisped.
Crisp Potatoes
- Remove potatoes from refrigerator and bring to room temperature. You can microwave for 1-2 minutes to accomplish this if in a hurry.
- Using the bottom of a glass, gently press each potato, just breaking the skin to flatten into a disc.
- Heat a medium sauté pan using cooking spray, a bit of oil, or my performer nothing at all but the heat.
- Watch carefully to avoid burning if not using cooking spray. Turn once or twice to crisp each potato.
Spicy Ketchup
- Combine ketchup and chipotle hot sauce. Serve with potatoes.
Nutrition
Calories: 90kcal
