Gluten Free Ranch Smashed Potatoes


Oh smashed potatoes how I love thee! I hadn’t made smashed potatoes in almost a year. You see with my daughter’s EoE (eosinophilic esophagitis) we are constantly adding and removing things in hopes of getting her into remission. She lost potatoes a little over a year ago and got them back this year. I had been so focused on developing recipes for her new restrictions that I had completely forgotten about smashed potatoes.

These are such a great side dish, they are potatoes after all and don’t potatoes basically go with everything…right?! They take a bit of planning but all of the steps are super easy. The little potato bites of perfection come out crisp like a French fry but slightly soft in the middle. The ranch seasoning takes them up a notch and makes you hope you are the lucky one to grab the last smashed potato.

I am a ranch addict! Therefore I keep allergy free ranch powder, mixed up in a little container in my spice drawer. You will only need 1 TBSP of this mixture for smashed potatoes but it’s such a great mix to keep on hand.

To make yours, mix together: 3 TBSP parsley, 2 tsp dried chives, 4 tsp garlic powder, 4 tsp onion powder, 3 tsp dried minced onion, 2 tsp black pepper & 2 tsp of sea salt. Mix well and store in a an air tight container for future use.

Let’s get smashing! 

Gluten Free Ranch Smashed Potatoes

Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Side Dish


  • 12 New Potatoes
  • cup Avocado Oil
  • 1 tbsp Ranch Seasoning See above for homemade recipe
  • 1 tsp Sea Salt


  • Preheat oven to 450 degrees.
  • In a small bowl mix together the oil and ranch seasoning.
  • Bring a medium pot of water to a boil.
  • Add potatoes and cook until fork tender.
  • Drain the potatoes and place on a prepared baking sheet.
  • Gently smash the potatoes about ¾ the way through.
  • Brush the potatoes with the oil mixture.
  • Bake for 23-25 minutes or until the potatoes have browned.
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