These smashed roasted potatoes make the perfect side dish that everyone loves. I like to serve mine with a dollop of coconut yogurt and chopped chives. They are the perfect one-bite delight and will disappear off the platter so quickly that you will wish you made a double batch! They are a favorite in my house and I’m sure will be in yours as well!
Ingredients
- 24-ounce bag of baby yellow potatoes
- 2-3 tablespoons of avocado oil or olive oil for roasting
- Maldon’s salt flakes
- Plain coconut yogurt (I like the brand CocoJune. You could also use vegan sour cream, but I prefer the lightness of the coconut yogurt. You could, of course, use real dairy Greek yogurt or sour cream if you don’t avoid dairy.)
Instructions
- Preheat air fryer or oven to 450-475 degrees.
- Fill a saucepan with water and bring to a boil.
- Rinse the baby potatoes and add to the boiling water.
- Cook the potatoes until tender, using a fork to test.
- Drain the potatoes and transfer to a large bowl.
- Toss the boiled potatoes in avocado or olive oil.
- Take each potato and gently smash with the bottom of a glass, and then place on an air fryer rack lined with parchment or a cookie tray lined with parchment.
- Sprinkle with sea salt or salt flakes (my favorite is Maldon’s).
- Bake for approximately 15 minutes or until golden brown.
- Transfer to a serving platter and scoop a dallop of coconut yogurt.
- Sprinkle with more salt flakes and chopped chives.
- Devour while hot!
