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
Ingredients
- 12 New Potatoes
- ⅓ cup Avocado Oil
- 1 tbsp Ranch Seasoning See above for homemade recipe
- 1 tsp Sea Salt
Instructions
- 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.
