These crispy smashed potatoes served with an addictive hatch chile tomatillo crema are perfect for game time or anytime. The recipe is grain free and there’s a paleo vegan version, too!
Have you ever smashed a potato? If not, you’re missing out. It’s an easy and fun way to get roasted potatoes that are actually crispy, and shaped like beautifully abstract flowers to boot.I saw this smashed potatoes idea over on Oh She Glows about a year ago, pinned it enthusiastically, thought about it often, and didn’t actually try it until last week. That’s one of the perils of reading as many food blogs as I do: there are so many great recipes to try, and so little time!
These smashed potatoes are going into the regular rotation, though. I’m going to offer a brief explanation of why they’re better than plain old roasted potatoes (which are pretty delicious to begin with). When you roast whole small potatoes, only a very small portion of their surface area comes into contact with the hot pan below, and they don’t have any jagged edges elsewhere to crisp up. Thus, it’s really only a tiny spot on the bottom that becomes sufficiently crunchy.
