Crispy Smashed Potatoes
Servings Prep Time
12patties 15minutes
Cook Time
Servings Prep Time
12patties 15minutes
Cook Time
  • 6medium red potatoesor white
  • 1/2cups melted gheeor organic butter or avocado oil
  • 1Tbsp chivesor more
  • 1clove garlicpressed or chopped fine
  • 1tsp herbs de Provenceor Italian seasoning
  • 1tsp crushed rosemary
  • 1/4cups diced parsley
  • 1tsp himalayan salt
  • dash black pepper
  1. Grease or layer a cookie sheet with baking paper. I used foil on one occasion so I could place them on the grill to keep warm. You’ll need your broiler for this recipe but you can wait to turn it on until you’ve prepped the potatoes.
  2. Wash the potatoes and cut in half. Boil them in a large saucepan until soft. Now let’s prepare the sauce.
  3. While the potatoes are boiling place the remaining ingredients into a small saucepan.
  4. Heat on low until melted.
  5. Pour half of the butter sauce over the boiled potatoes and give them a toss.
  6. Cut each potato in half. Place each piece on your baking sheet with a little space between.
  7. With your fist, smash the potatoes flat. Now if you want to make these beforehand this is where you can stop and place them in the fridge covered. Store the seasoned butter sauce in the fridge and melt when your ready to put these babies under the broiler later that day or the next day.
  8. If you’re making the potatoes to eat right away let’s continue! Ladle a portion of the melted ghee or butter sauce over each potato.
  9. Add a little parsley to the top and if you want you can add some parmesan cheese. This is optional. I made half with and a half without!
  10. Place them under the broiler until they are golden and crispy. Serve right away!