Hi everyone! I hope you’re having a good week. If you follow Whole9 Life, you know that on August 1st, the global Whole30 begins– yay! You also know that potatoes recently became acceptable on the Whole30– another yay! So, as I recently finished a Whole30 last week, I wanted to share one of my favorite potato recipes with you that just happens to be Whole30 compliant.
Let me start by saying that I”m partial to sweet potatoes- this is no surprise if you follow my Instagram feed. I believe they’re sweeter, have more flavor and are more nutritious- although this article by Precision Nutrition may argue that point. I’ll admit that I have a sweet potato every day while I am training and for good reason. They are a wonderful carb source and I enjoy adding them to my plate (add a little coconut oil and cinnamon- yummmm) along with protein and a healthy portion of veggies.
Quick side note: If you’re an athlete and are struggling to get carbs while doing a Whole30 or eating a Paleo diet, make sure you are adding things like potatoes, parsnips, apples, carrots, turnips, taro, beets and other root vegetables to your plate. Depending on your sport, you may need a good amount of carbs – meaning if you try and eat a low-carb diet while training, you may feel like poo.
The cool thing about potatoes is that there are a ton of varieties to purchase and try. There are red potatoes, baby potatoes, fingerling potatoes, purple potatoes and many more. This recipe includes an assortment of potatoes, but you could just as easily choose one type of potato and use that. I enjoy mixing it up a bit and I also like the variety of color on my plate. Some potatoes are seasonal so check out your local farmer’s market and see what they have.
I had never heard of “smashed” potatoes until a few months ago. “Smashed” refers to the act of actually smashing the potato with something to sort of squish it- rather than completely mashing or mixing the potatoes into a soft puree. Boiling them, then smashing them and finally baking them, allows the potato to become crispy on the outside and soft on the inside- sounds amazing right?
As I mentioned before, this recipe is Whole30 compliant and is also gluten-free, dairy-free, legume-free, soy-free and nut-free. It’s rather simple and makes a great side dish. I recently made a pan and split the potatoes between our house and my sister’s family- they were a hit. I used thyme because it’s what we have growing in our garden, but if you don’t have it, you could try rosemary or another herb to season with.
Enough of the potato talk, let’s see how I make these crispy smashed potatoes!
Crispy Smashed Potatoes Recipe
- 9 small to medium sized potatoes (white, red or purple)
- Handful of chopped thyme (or other herb)
- 1/4 cup olive oil
- Sea Salt to taste
- Pepper to taste
- First, line a baking sheet with parchment paper or foil. Then, wash your potatoes and cut them in half if they are medium sized. Next, boil the potatoes until they are soft- approximately 20 minutes. Meanwhile, pre-heat your oven to 450 degrees. Once the potatoes are fork tender, drain them and let them cool. Then, place the potatoes on the baking sheet and begin “smashing” them with either a potato smashed, a fork or you can even use your hand and a dishtowel. Press gently so they smash only just a little bit. Once smashed, drizzle the olive oil over the potatoes and then generously sprinkle the thyme, salt and pepper over them. Lastly, bake them at 450 degrees until they are crispy- approximately 20-25 minutes. Remove and let cool- enjoy!
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