It’s hard to convince my husband that we aren’t having mashed potatoes for Thanksgiving dinner, but if there is one recipe that he will take a substitute on the classic Thanksgiving potato dish, it is this one right here! It isn’t fancy and there aren’t any unique flavor combinations, but it is garlicky, salty, and crispy potatoes—who doesn’t like the sound of that?? First you boil your potatoes, then you “fry” them by baking them at high heat with avocado oil. My kids call them French fries and I call them delicious!
|15 Minutes||45 Minutes||4-6 Servings|
24 ounces potatoes, small to medium in size (Yukon Gold or Red or fingerlings)
1-2 tablespoon avocado oil
¼ teaspoon garlic powder
Salt and freshly ground black pepper
Fresh rosemary (optional)
Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three that loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips. Follow her on Facebook: @OrganicBeth
Preheat oven to 425 degrees. Scrub and clean potatoes. Bring a stock pot of water to a boil and add potatoes. Cook 15 to 20 minutes or until tender. Drain in a colander.
Oil a rimmed baking sheet and add the potatoes. Smash each potato with the back of a spoon. Drizzle with oil and season with garlic powder, salt, and freshly ground black pepper. Bake in the oven for 20 to 25 minutes or until crisp and golden brown.