Crispy Smashed Potatoes

Crispy Smashed Potatoes

This easy side is sure to become a gameday favorite when enjoyed with our French Onion Dip!

  • 10

    prep time
  • 2

    servings

image description Ingredients

1 pound small potatoes
1 teaspoon sea salt
2 tablespoons extra-virgin olive oil, more for the pans
1½ teaspoons garlic powder
¾ teaspoon onion powder
Ground black pepper
1 tablespoon finely chopped fresh herbs, (parsley, chives, and/or dill)
1 Dean’s Dip French Onion 16oz tub

image description Directions

Preheat the oven to 425°F and liberally coat 1 baking sheet with olive oil.
Place the potatoes in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.
Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.
Season to taste with more sea salt, or flaky sea salt, fresh herbs, and serve with French Onion Dip

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