Make this for holiday dinners, trust me - Spicy Smashed Potatoes

Ingredients

• 2 lb Baby Potatoes (washed, skins left on, halved if large)
• 3 Tbsp Olive Oil (extra virgin preferred)
• 1 tsp Black Pepper (freshly ground)
• 1 tsp Fresh Thyme (leaves stripped from stems)
• ½ tsp Garlic Powder
• 2 cloves Minced Garlic (finely minced)
• 1 Tbsp Korean Red Chili Paste (Gochujang) (adjust to heat preference)
• 1 tsp Salt

Instructions

1. Boil Potatoes

   Place the potatoes in a large pot, cover with cold water, add a pinch of salt, and bring to a boil. Reduce to a simmer and cook until fork‑tender, about 20 minutes.

   Time: PT20M

2. Prepare Spicy Garlic Oil

   While the potatoes boil, combine olive oil, black pepper, fresh thyme, garlic powder, minced garlic, gochujang, and salt in a mixing bowl. Stir until a smooth, glossy mixture forms.

   Time: PT5M

3. Drain and Toss

   When potatoes are done, drain them in a colander and let steam off for 2 minutes. Transfer back to the pot or a large bowl and pour the spicy garlic oil over them. Toss gently to coat evenly.

   Time: PT2M

4. Smash Potatoes

   Line a baking sheet with parchment (optional). Place potatoes on the sheet, spacing them out. Using a fork or the bottom of a glass, press each potato until it flattens to about ½‑inch thickness.

   Time: PT5M

5. Drizzle Leftover Oil

   If any oil remains in the bowl, drizzle it over the smashed potatoes for extra flavor and moisture.

   Time: PT2M

6. Roast Until Crispy

   Place the baking sheet in a pre‑heated oven at 400°F and roast for 30 minutes, turning once halfway through, until the edges are golden and crisp.

   Time: PT30M

   Temperature: 400°F

Nutrition Facts

Calories

210

Protein

3g

Carbohydrates

30g

Fat

8g

Fiber

3g