If you are yet to experience the joys of smashed potatoes, these CRISPY MOROCCAN SMASHED POTATOES are going to change your potato game forever!
Insanely cripsy on the outside and soft and fluffy on the inside; its very hard not to eat these straight outta the oven! What I really love about these Crispy Moroccan Smashed Potatoes is that the seasonings get into all the smashed nooks and crannies making it *chef’s kiss* PERFECT! And don’t even get me started on the Lemon garlic dipping sauce. Absolute swoonage!
Potatoes are such a great addition to your meals because they are so versatile. You can pretty much put any seasoning or cook it any way and you know they will be bomb. The best “smashing” potatoes in my opinion are yukon golds. You can peel them if you like, but thats just one extra step and totally unnecessary.
These would be a great addition to my SHEET PAN MOROCCAN CHICKEN . The original recipe calls for hassleback potatoes, which are awesome, but take a little more time. So it really depends on how fancy you wanna get with your dinner!
Ingredients
- 1 1/2-2 lbs small yukon gold potatoes
- 1/4 cup melted butter or ghee
- 1 tbsp avocado oil or spray oil
- 1 tbsp turmeric
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp sea salt
- 1 tsp dried parsley
- 1 tsp ground ginger
- 1 tsp cumin
- squeeze of lemon
- OPTIONAL: fresh parsley
- 1 lemon juiced
- 1 cup of mayonnaise
- 2 tsp lemon garlic pepper
Instructions
- Add water to a large pot and bring to a boil. Place potatoes in the pot, cover, and let boil for 20-25 minutes.
- While potatoes are boiling, turn oven on to 425 degrees F and line a sheet pan with parchment paper.
- Once 20-25 minutes are up drain potatoes and let cool for 5 minutes.
- Mix the seasonings together and set aside.
- Take a small bowl/ramekin and spray the under side of it. This is what you will be using to smash the potatoes.
- Take a potato and put it onto the sheet pan and take the bottom of the bowl and smash the potato. Repeat until all potatoes are smashed.
- Brush the melted butter or ghee onto all of the potatoes, or spray each potato if choosing that method.
- Sprinkle the seasonings on top of all the potatoes and squeeze some lemon over the top.
- Place in oven and cook for 30 minutes, flipping halfway through and brushing a little more butter over the top.
- Remove from oven, top with optional fresh parsley and dip into the lemon garlic dipping sauce
- Mix together all ingredients and set in fridge until ready to use.
I know these take a little bit of time, but thats what makes these Crispy Moroccan Smashed Potatoes some damn good!
Whole30: yes
Paleo: no
The flavors are delicious! These will be a go-to side for sure.
I’m so glad you liked them!!