Are you always looking for a new side dish recipe? Sometimes on a restricted diet, we can get into a rut, especially with side dishes. This is a must-try new side dish to add to your repertoire. Try these low fodmap smashed potatoes! They are so easy and so delicious. They would even be great for your upcoming Easter spread if you want to change things up!
What is a smashed potato and why should I make it?
A smashed potato is another form of a potato the best form as you get a creamy and crispy combination. First, a smashed potato is a whole potato typically a small red potato or a smaller form of potato that is cooked and then literally smashed (make sure to not overcook or your potatoes will fall apart). I used a glass cup until my husband was worried that I was going to smash the cup and cut myself then I used a metal cup to smash my potatoes. The potatoes are then drizzled in a healthy dosing of olive oil salt and pepper or whatever seasoning and baked until golden and crispy on the outside but still soft on the inside!
What do I need to make low fodmap smashed potatoes?
You probably already have all the things on hand. You’ll need a baking pan lined with aluminum foil for easier cleanup. Also a bag of red potatoes or mini potatoes. Olive oil either regular or garlic infused depending on the flavor you want both are delicious. Salt and pepper and any other seasonings you desire, I have used both Italian seasoning and also TJ’s Herbes de Provence which is: thyme, marjoram, rosemary, sage, and basil. And the best part of TJ’s seasoning is it comes with the cutest spoon attached to the side for easy adding to recipes! I also added shredded cheese (because cheese makes everything better!)
Ingredients:
- 1 lb of red potatoes or other baby potatoes
- olive oil – regular or garlic infused (TJ’s of course)
- salt and pepper
- shredded cheese (I used freshly grated Cabot cheddar cheese)
Other optional ingredients:
- bacon
- green onions – green part only
- drizzled melted butter
- additional seasonings: Italian seasoning, Herbes de Provence, etc.
How to make:
- First, wash potatoes and add them to a large pot of water. Bring water to a boil and boil potatoes for ~ 20 minutes or until tender and fork easily inserts into potatoes but does not break potatoes apart. You want the potatoes to be soft enough to smash, but not too soft that they fall apart completely when smashed.
- Drain potatoes once cooked. Line a baking pan with aluminum foil. Place the whole potatoes on the aluminum foil spreading out enough that once smashed the potatoes won’t end up all in one big pile.
- With a cup or glass that won’t easily break! Smash each potato until flattened. Once all the potatoes flattened drizzle a healthy dose of olive oil so potatoes are covered. Add salt and pepper over top to taste. Here you can also add additional spices such as Herbes de provence or italian seasoning to taste.
- You can either bake them at 400 degrees preheated oven for 30 minutes or until desired crispy level. Or add cheese before baking. I opted to add ~ 1.5 cups of freshly grated Cabot cheese over potatoes before baking for extra melty and crispy goodness! We also have had these without cheese, but our family prefers the cheesiness of potatoes!
What can I serve low fodmap smashed potatoes with?
These would be delicious really with any main dish. But try these especially with:
Low Fodmap Smashed Potatoes
Equipment
- 1 Baking pan
- aluminum foil
- large pot
Ingredients
- 1 lb red potatoes or other small potatoes
- salt and pepper to taste
- olive oil regular or garlic infused
- 1 – 1.5 cup shredded cheese (I used Cabot cheddar)
- 1 tsp herbs such as herbes de Provence or Italian seasoning
Instructions
- Rinse red potatoes in water to clean them. Add potatoes to a large pot and add water to cover. Bring water to a boil and boil for ~ 15-20 minutes until fork tender (where fork easily inserts into potato without breaking potato apart)
- Line a baking pan with aluminum foil while the potatoes are boiling and preheat the oven to 400 degrees F.
- Drain cooked potatoes and add potatoes to an aluminum foil-lined baking pan. Place far enough apart that when smashed potatoes are not touching or overlapping.
- Smash cooked potatoes with a cup until flattened but not falling apart or to desired "smashed-ness"
- Drizzle olive oil over potatoes until covered. Add salt and pepper and additional seasoning to taste. If desired top with shredded cheese (we highly suggest this step as it makes them so delicious!)
- Bake for 30 minutes or until desired crispiness in preheated 400-degree F oven. Remove from oven and serve!
