Whole30 Smashed Potatoes
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Made with simple ingredients and ready in minutes, these Whole30 Smashed Fingerling Potatoes are the perfect kid-friendly side dish for every meal! Make them ahead of time for easy dinners or fun packed lunches.
Why You’ll Love These Smashed Fingerling Potatoes
Honestly, who doesn’t love potatoes? Whether you’re serving Patatas Bravas, Rosemary Garlic Roasted Potatoes, baked fries, and more, they’re the perfect side dish for every occasion. Plus, they’re always super kid-friendly! Of course, I love traditional recipes and have been known to serve standard baked potatoes. However, I do my best to spice things up. So, I went to work to make this classic side dish to the next level without adding a ton of work or extra prep time and created whole30 potatoes!
The result? I mean, I don’t mean to brag or anything, but there were no leftovers at my dinner table when I served these smashed fingerling potatoes! Okay, small brag, but c’mon that’s a huge accomplishment with three little ones, even if Tessemae’s ranch was added. Do you have dunkers in your house, too? Anyway, needless to say, this recipe was a huge hit and has become a frequently served staple in our weekly meal prep. I know you’ll love them, too!
Are Potatoes Whole30?
Yes! As of January 2021, all varieties of potatoes are included in the Whole30 diet. Yet, the catch is that fries and chips are not included in the diet as they are not considered to be “real” or whole foods.
What’s the Difference between Smashed and Mashed Potatoes?
Although their names are similar, smashed and mashed potatoes are two very different side dishes! For example, mashed potatoes are combined with other ingredients including milk, butter, and sometimes even sour cream for a creamy potato mixture. However, smashed potatoes, in my opinion, are a much simpler dish, especially when cooking for a Whole30 diet. To make them, all you have to do is toss them with oil and seasonings, and smash them down into flat patty-like shapes. No mixing necessary!
Ingredients for Whole30 Potatoes
Potatoes – Obviously we can’t have Whole30 potatoes without the potatoes! Of course, you can use any variety you like, but I prefer fingerling or baby potatoes. They’re both quick to cook and allow for easy distribution of the seasonings.
Seasonings – Again, feel free to use whatever you like best. In fact, I encourage you to experiment with different flavor variations. However, I opted for garlic powder, onion powder, salt, pepper, and parsley. You could even add chili powder for a bit of a kick!
Oil – I like to use olive oil for a rich flavor, and in all honesty guesstimate the amount. Just go slow and add a little bit more as you see fit! You want the potatoes to be well coated with oil but not completely drenched.
How to Make Smashed Fingerling Potatoes
If you thought the ingredient list was easy, wait until you see how to make this recipe!
To start, preheat the oven to 400 degrees Fahrenheit, and bring a large pot of water to a boil on the stove.
Boil the potatoes until they are tender when poked with a fork, drain them in a strainer, and place them on a baking sheet lined with parchment paper.
Then, using a fork or potato masher, gently smash the potatoes on the baking sheet.
Drizzle each potato with about 1 teaspoon of olive oil and a pinch of each seasoning except for the parsley.
Bake the potatoes for 15 minutes before removing them from the oven and drizzling them with another teaspoon or so of oil. At this point, I like to add a pretty generous sprinkling of salt but adjust this step to meet your preferences.
Next, let the potatoes bake for another 10-15 minutes or until your desired crispiness is reached, and sprinkle them with parsley before enjoying.
How long should I boil potatoes?
The key to boiling potatoes is to let them sit in the water until they are tender to the touch. Depending on how large your potatoes are, this will take anywhere from 10-15 minutes. For the best results, I recommend checking them with a fork after 10 minutes, and following up in 3-5 minute intervals until done. Just be careful not to overboil them or they won’t turn crispy in the oven! You want them to be soft but not mushy.
I’m not going to lie, I’ve been known to eat these smashed potatoes all on their own as a snack. Don’t knock it ‘til ya try it! However, if you want to serve them with a whole meal, I love to pair these potatoes with recipes like Sheetpan Chicken Thighs with Fennel and Fennel and Red Pepper, Burgers, and Foolproof Cod. There’s not much these Whole30 potatoes wouldn’t pair well with!
Meal Prep Tips
For the best results, store any leftovers in shallow airtight containers or sealable bags in the fridge for 3-5 days. Or, store them in the freezer for up to 10-12 months! Then, to reheat your leftovers, I recommend placing them back in the oven for a few minutes until the desired temperature has been reached. This will help them retain their crispiness.
More Kid-Friendly Side Dishes
- Spicy Sticky Asian Cauliflower
- Zucchini & Carrot Fritters
- Perfect Roasted Green Beans
- Broccoli Apple Slaw
Are you sold on smashed potatoes yet? I promise you won’t regret making them! Personally, I like to make a big batch ahead of time to have on hand for easy meals all week long. It’s a lifesaver on nights when you just don’t know what to cook! Do you have any kid-friendly side dish staples I should try? Let me know in the comments below!
Also, of course, if you make this or any of my other recipes, please tag me on Instagram! I’d love to see your creations, connect, and share your page. I hope you love this recipe as much as I do. Stay tuned for new recipes, easy meal plans, decoration tips, and more every week!
In the meantime, enjoy!
- 1 lb Fingerling or baby potatoes
- ½ – 1 tsp Garlic powder
- ½ – 1 tsp Onion powder
- ½ – 1 tsp Pepper
- 1-2 tsp Salt
- 1 tsp Dried parsley (1 tablespoon fresh)
- ¼ cup Olive oil – approximate
- Preheat oven to 400 degrees F.
- Bring water to a boil, add salt and boil potatoes until fork tender
- Strain potates and place on a baking sheet lined with parchment paper
- Carefully smash the potatoes using or fork or potato masher
- Drizzle each potato with 1 teaspoon of olive oil (approximately), pinch of garlic powder, pinch of onion powder, salt and pepper to taste
- Bake for 15 minutes, then remove, drizzle all the potatoes with a little more olive oil and another heavy sprinkle of salt (I prefer them salty- cut this down if you don’t)
- Place back in the oven for another 10-15 minutes, depending on desired crispiness
- Remove from oven and sprinkle with parsley
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