Can you believe it my kids don’t like potatoes. French fries, sure, but mash them, boil them, bake them and they are out. Now I realize potatoes aren’t the best vegetable choice, but when faced with the decision between bread or a potato for dinner’s starch it’s a no brainer. Leave the skin on and potatoes pack a great nutritional boost with calcium, vitamin C, B6, and potassium.

Faced with the challenge of kids that don’t eat potatoes and a limited variety of other vegetables I created something the whole family loved. For these smashed potatoes I went with a yukon gold potato because of the buttery flavor. Red potatoes or any other colored potato variety would work too. They come out similar to the texture of a french fry; crispy on the outside with a fluffy inside.

These smashed potatoes are so versatile. Add a little butter for the perfect side to accompany a delicious moist chicken. Grab some ketchup and serve them up with a side of bacon and egg for breakfast. They will definitely be making many more appearances on our family menu.

Garlic Herb Smashed Potatoes

Kelly @eclecticmommy

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Ingredients

yukon gold potatoes or other small boiling potatoes
garlic salt
parsley
onion powder

Instructions

Preheat oven to 425.
Boil potatoes until fork tender.
Generously coat a baking sheet with oil. Place potatoes onto baking sheet.
Spray or brush the tops of the potatoes with oil.
Using the bottom of a glass or potato masher smash your potatoes into flat disks.
Sprinkle the tops with your herbs. I love the Trader Joes garlic salt grinder for this.
Bake at 425 for 20-25 minutes until golden brown.