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smashed red potatoes recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This smashed red potatoes recipe features crispy edges and a creamy interior, finished with a vibrant harissa-lime sauce, making for a memorable side dish.
Ingredients
- 1 kg small red potatoes, scrubbed clean
- 0.25 cup olive oil, divided
- 1 teaspoon fine sea salt, divided
- 0.5 teaspoon black pepper, divided
- 1 teaspoon garlic powder
- 0.5 teaspoon smoked paprika
- 0.25 cup harissa paste
- 3 tablespoons fresh lime juice
- 1 tablespoon liquid sweetener (maple syrup or honey)
- 0.25 cup fresh cilantro, chopped
Instructions
- Prep Potatoes and Preheat Oven: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper. Scrub the potatoes clean (do not peel) and place them in a pot with cold water and 0.5 teaspoon salt. Bring to a boil over high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender. Drain thoroughly.
- Smash Potatoes for Roasting: Carefully arrange the par-cooked potatoes on the prepared baking sheet. Use the bottom of a sturdy glass or a potato masher to gently flatten each potato until it forms a rough disc. Press down just enough to flatten the potato and break the skin; this creates craggy edges that will get extra crispy in the oven.
- Season and Roast Smashed Potatoes: In a small bowl, combine 2 tablespoons of olive oil with the remaining 0.5 teaspoon salt, 0.5 teaspoon black pepper, garlic powder, and smoked paprika. Brush or drizzle this oil and spice mixture evenly over all the smashed potatoes, ensuring the craggy edges are coated. Bake for 30-40 minutes, flipping halfway through, or until the potatoes are deeply golden brown and crispy at the edges.
- Prepare Harissa-Lime Drizzle: While the potatoes bake, whisk together the harissa paste, the remaining 2 tablespoons of olive oil, fresh lime juice, and liquid sweetener in a small bowl. Stir in the chopped fresh cilantro to add brightness and texture. Taste the sauce and adjust with additional salt or lime juice if needed to achieve the right balance of heat, sweet, and tang.
- Serve Immediately with Drizzle: Once the potatoes are cooked and crispy, remove them from the oven and transfer them to a serving platter. Drizzle generously with the prepared harissa-lime sauce immediately before serving. Garnish with additional fresh cilantro for color contrast.
Notes
Use waxy potatoes (like baby reds or creamer potatoes) for better shape retention during boiling and smashing. Use a mild harissa paste if serving children or those sensitive to heat. For extra crispiness, avoid overcrowding the baking sheet and use two pans if necessary for air circulation.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: Fusion
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 230 calories
- Sugar: 7 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 44 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 0 mg