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
INGREDIENTS
- 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
INSTRUCTIONS
- In a large saucepan, add washed potatoes and salt. Cover with cool water until the water comes 1-inch above the potatoes.
- 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.)
- While draining the potatoes, Preheat the oven to 425 degrees F.
- Drain the potatoes into a colander in the sink, letting them cool 5-10 minutes to dry out a little bit.
- Transfer potatoes to a baking sheet pan. Pat dry any excess water left on the sheet pan.
- Using the bottom of a glass or cup, gently smash potatoes to a flat thickness.
- Drizzle each potato generously with avocado oil.
- Sprinkle coarse salt and pepper generously over the top of the potatoes.
- 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.
- Garnish is optional.
