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Sweet little potatoes are crispy on the outside and creamy on the inside with a generous sprinkle of coarse salt. There is nothing complicated or fussy about them–– just easy.PREP TIME: 5 MINCOOK TIME: 20 MININACTIVE TIME: 10 MINTOTAL TIME: 35 MIN


  • 1 1/2 lbs. white little potatoes, washed
  • 4-6 cups of water
  • 1 tablespoon salt
  • 3-4 tablespoons avocado oil
  • 1-2 tablespoons coarse salt
  • 1 1/2 teaspoons of coarse black pepper
  • Garnish with herbs, parmesan cheese, or red pepper flakes


  1. In a large saucepan, add washed potatoes and salt. Cover with cool water until the water comes 1-inch above the potatoes.
  2. Bring water to a boil on high heat. Once the potatoes begin to boil, reduce the heat to medium high and cook the potatoes until fork tender––about 15-20 minutes. (It is important not to overcook the potatoes.)
  3. While draining the potatoes, Preheat the oven to 425 degrees F.
  4. Drain the potatoes into a colander in the sink, letting them cool 5-10 minutes to dry out a little bit.
  5. Transfer potatoes to a baking sheet pan. Pat dry any excess water left on the sheet pan.
  6. Using the bottom of a glass or cup, gently smash potatoes to a flat thickness.
  7. Drizzle each potato generously with avocado oil.
  8. Sprinkle coarse salt and pepper generously over the top of the potatoes.
  9. Place in the preheated oven and roast for 15-20 minutes. Remove from the oven, turn each potato over, and roast for another 10-15 minutes or until the potatoes are golden brown and crispy.
  10. Garnish is optional.

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