Average Recipe
Prep Time
10 minutes
Cook Time
40 minutes

Don’t be fooled, smashed potatoes are quite different from the mashed potatoes most people think of. Smashed potatoes are cooked twice, first they are boiled in water until they become tender and creamy, then they are smashed and roasted to become deliciously crispy on the outside. I like to serve these potatoes with a simple aioli sauce for dipping, but another sauce such as pesto or romesco would be delicious as well. 

1 pounds baby red pototoes (or baby yukon gold potatoes)
1 tablespoons avocado oil
½ teaspoons sea salt
¼ teaspoons freshly ground black pepper
1 tablespoons minced fresh chives