Easy Recipe: Smashed Potatoes with Onions & Garlic
grain-free • gluten-free • dairy-free • egg-free • nut-free • seed-free • 21DSD (energy mods)
These smashed and roasted new potatoes aren't a super-fast dish to make since they take a while to bake, but they're so, so good that I recommend you make a double batch and simply re-heat them in an oven or toaster oven to enjoy for a few meals – they're worth it!
PREP TIME: 10 minutes
COOKING TIME: 45 minutes
SERVINGS: 4-6
NUTRITION INFO: coming soon
ingredients
- 2-3 pounds new potatoes
- 1 large onion
- 4 cloves garlic
- 3 tablespoons melted butter or ghee
- 3 tablespoons extra virgin olive oil (use code balancedbites to save 10%!)
- 1/2 teaspoon sea salt
- 1/2 teaspoon black pepper
- 1 teaspoon dried oregano leaves (optional)
preparation
- Preheat oven to 400 degrees F.
- Bring a pot of water to a boil, then boil the potatoes for 15 mins, until fork tender. Remove from heat and drain the potatoes.
- While the potatoes boil, slice the onion and smash and roughly chop the garlic, toss them in a large mixing bowl with 3 tbsp each butter or ghee and extra virgin olive oil. Season with plenty of salt and pepper and the dried oregano or any other seasoning you like.
- When the potatoes are boiled, place them on a rimmed baking sheet, then smash each one flat with either a fork or a mallet. Toss the onion mixture in with the potatoes, then spread it out evenly on the sheet.
- Roast for about 30 minutes or until brown and crispy.
Comments 16
Worth having? Worth waiting for IMHO. These definitely look like they are worth waiting for. Sometimes in our life of efficiency we forget that life wasn’t meant to be lived in fast-forward. Now eating these? I may have a hard time slowing down.
Just finished reading your newsletter…I agree with you about the potatoes. Before going Paleo they were my first go to food that I used to settle my stomach…I could never give them up!
This recipe looks great! I do something similar in the summer months, on the grill, in foil…yum…..and if the slices of potato get stuck to the bottom of the foil, getting brown & crispy…oh my YUM!
Thank goodness! Love potatoes! “Boil em, mash em, stick em in a stew” (Sam from LOTR) and truth be known, we never stopped eating them when we went paleo, probably because we have a better time digesting potatoes (blame our Celtic blood!) than we do cauliflower (which gives us unhappy tummies). I’ll be making these very soon! 🙂 Would love to see a “Practical Paleo II” with more taters! 😉 😉
I agree! I do much better with potatoes than cauliflower, and real cheese much better than all the nut-based cheese substitutes. Gotta make Paleo your own sometimes. 🙂
Oh, yes! Joy, our bellies like raw/grass fed dairy too instead of all these nut based recipes (allergic to cashews and have to watch the almonds). I often get disappointed when I come across a recipe (like a good spinach dip or cheesecake) that uses the nuts instead of the real thing. 🙁 Good thing, we can listen to our bodies and just use the “paleo” diet as a template for good healthy whole-food eating! 🙂
Definitely!!
I’m really glad you sent the email about white potatoes.. and this recipe looks delicious. We have been on a baked potato kick in our house for the past 2 months. It’s just so good and so easy. I never have any problems digesting them. It’s more of an issue of carbs.
I just made this to serve with some gorgeous chicken and it was fantastic. I had to stop hubby finishing them all up. Love potatoes and there are loads of leftovers for the next few days.
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Diane – You’ve been snapping some roasted potatoes and you may have shared the recipe, but I cannot find it. I tried to recreate last night for dinner and while they were tasty, they just didn’t look as good as yours! Can you share the recipe, please? Thanks so much for your content, recipes and programs. You Rock!
It’s in the new edition of “Practical Paleo” as Baked Potato Chips- we just sometimes slice them a bit thicker!
Made these tonight – super YUM especially with the roasted garlic!
This recipe is good just on its own, and then I added it to crab soup to cut some saltiness – really good. I used Little Potatoes.
Author
Oh my gosh that sounds SO GOOD!!! 🙂
Can these be made in advance?
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You can boil the potatoes ahead of time but I wouldn’t roast them ahead as the crispiness won’t carry over once they cool off – you could try reheating them in the oven and they may re-crisp though!