Chili Oil Smashed Potatoes

1. 1

   Place the potatoes in a saucepan and add enough water to cover them. Bring to a boil; cook until the potatoes are tender when pierced with a fork, 15 to 20 minutes. Drain and let cool for 5 minutes.

2. 2

   Preheat the oven to 450 degrees (230 degrees C). Generously grease a baking sheet.

3. 3

   Set each potato on the prepared baking sheet and press it with the bottom of a sturdy cup or glass until it is about 1/4 inch thick. Mix the chili oil with the crushed garlic; brush the mixture over the potatoes and season with salt.

4. 4

   Bake the potatoes in the preheated oven until crispy, about 20 minutes. Let cool slightly before serving.

• Calories 233.91 kcal Moderate
• Protein 3.46 g Low Source
• Carbs 40.59 g Moderate
• Total Fat 6.35 g Moderate
• Saturated Fat 0.9 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 4.78 mg Low Source
• Fiber 2.41 g Low Source
• Sugar 1.17 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 237.7 mg Moderate
• Iron 1.24 mg Low Source
• Potassium 714.33 mg Moderate
• Vitamin A 0.34 mcg_rae Low Source
• Vitamin C 56.56 mg Good Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Garlic 🧄