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    You are in: Home / Recipes / No-Boil Crispy Roasted Smashed Potatoes Recipe
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    No-Boil Crispy Roasted Smashed Potatoes

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    Marg (CaymanDesigns)'s Note:

    Using the microwave for the first step makes these so much quicker to prepare. Crispy skins with tender centers - delicious!

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    Units: US | Metric

    • 1 lb small red potato
    • 2 -4 tablespoons olive oil
    • Lawry's Seasoned Salt, to taste (optional)
    • salt and pepper, to taste (optional)


    1. 1
      Scrub potatoes and pat dry. Prick each one twice with the tip of a sharp knife. Arrange in the microwave in a circle. Microwave on high until tender, approximately 4 minutes, but will vary depending on microwave and size of the potatoes. (I use my automatic "Potato" setting.).
    2. 2
      Line cookie sheet with foil (I prefer no-stick). Place cooked potatoes on cookie sheet and gently 'smash' by pressing down with the back of a spatula. Drizzle olive oil over them, turning to coat. Sprinkle with seasoning salt or salt and pepper to taste.
    3. 3
      Roast at 400°F for 20-30 minutes until golden brown and crispy, depending on desired degree of doneness. Turning halfway through. Serve hot.
    4. 4
      Note: it only takes about 20 minutes in my convection oven if I roast them while they are still hot from the microwave. If they have cooled, it takes longer.

    Ratings & Reviews:


    Nutritional Facts for No-Boil Crispy Roasted Smashed Potatoes

    Serving Size: 1 (120 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 196.0
    Calories from Fat 82
    Total Fat 9.1 g
    Saturated Fat 1.2 g
    Cholesterol 0.0 mg
    Sodium 9.2 mg
    Total Carbohydrate 26.4 g
    Dietary Fiber 3.3 g
    Sugars 1.1 g
    Protein 3.0 g

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