The Ultimate Crispy Smashed Potatoes
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These Smashed Baby Potatoes are crispy on the outside and creamy on the inside!
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They have just the right amount of saltiness and flavor, and are perfect dipped in my homemade jalapeño aioli or your favorite dipping sauce!
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To make, p
lace potatoes in a large pot and cover with cold water. Add 1 Tbsp. Kosher salt and bring to a boil.
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Cook for ~20-25 minutes, or until the potatoes are fork-tender.
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Drain the potatoes in a colander and allow them to cool slightly. Transfer potatoes to the prepared baking sheet. Using the bottom of a glass, gently press down to smash each potato.
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Drizzle the smashed potatoes with melted butter and then a spritz of olive oil.
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Season generously with salt, pepper, and any additional spices you like.
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Pop in the oven and bake for 35-45 minutes, or until the potatoes are golden brown and crispy around the edges.
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Remove from the oven and garnish with fresh herbs. Serve with aioli or your favorite dipping sauce(s)!
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For full recipe, instructions, helpful tips and more swipe up or visit the blog!
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