Healthy Crispy Smashed Potatoes Recipe

Hi! Happy Healthy Food Friday!

It’s Alysa here – I’m the official Registered Dietitian for the Mamavation Moms. One of the questions I get from the Mamavation Moms is, “Can I still eat potatoes?”. Somewhere along the way, most of you have been told that potatoes are a “bad” food and that you should stay away from them. I’m here to tell you that’s not true. When you rescue a potato from the deep-fryer, you find one of the best food sources of potassium on the planet. When you save a potato from calorie-bomb toppings such as sour cream and butter, you get a good source of vitamin C and fiber.

The key lies in how you prepare your potato and how big your portion size is. This recipe calls for small yukon gold potatoes and just a spritz of olive oil. Take one and pass them around for a healthy starch that satisfies the craving for fried potatoes.

Crispy Smashed Potatoes

Rating: 51

Crispy Smashed Potatoes

This recipe calls for small yukon gold potatoes and just a spritz of olive oil. Take one and pass them around for a healthy starch that satisfies the craving for fried potatoes.


  • 1 small Yukon gold potato per person
  • Olive oil in a Misto sprayer
  • 2 Tbsp. chives, snipped


  1. Wash potatoes and place in large pot. Fill with enough water to cover potatoes. Bring water to a boil over high heat, then lower to a simmer and cover. Cook for about 20 minutes, until potatoes are fork-tender.
  2. While potatoes are boiling, preheat oven to 400 degrees.
  3. After 20 minutes, remove potatoes from water and set aside to cool.
  4. Spread parchment paper over a large baking sheet. When potatoes are cool enough to handle, use a dish towel and your hands to smash each potato.
  5. Spray smashed potatoes with olive oil and cook at 400 degrees for 30 minutes or until crispy.
  6. Sprinkle with fresh chives before serving.

Now it’s you turn!  Please link up your healthy recipes below:

Submitted by: Alysa (@inspiredrd) from Dietitian, Personal Trainer, Cook, Crafter, Wife, Mom, proud wearer of onion-goggles. New Celiac. Official dietitian of Mamavation & Baby Boot Camp.

Mamavation Team

Mamavation Team

Mamavation Team

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  1. Mmm… looks great Alysa! I love to make a similar recipe with rosemary instead of chives. I am kind of a rosemary fanatic. :)

  2. I got a Misto for Christmas! I have to try this. Do you think I could use small red potatoes?

  3. My mouth is watering, and I don’t have a Misto, but will be looking it up Now!

  4. Those look amazing. I’m going to add that to my meal plan for this week. Yum!!

  5. These look awesome! I have a bag of potatoes from Target–three kinds of small potatoes. Red, yellow, and purple. They’d be perfect for this recipe AND I have a Misto! xo

  6. Those look delicious!

  7. These look great! I saw them in the Costco magazine.

  8. Love this! Linking back to this post in an upcoming FFC post :)

  9. I’m really happy with the Misto Olive Oil Sprayer I invested in last year. It uses less oil which has to be far healthier and it helps you to save cash as well.

  10. I will be digging up reds and Yukon golds from my garden in a few weeks and this will be a great way to prepare them!

  11. Hello there, You’ve done an excellent job. I will definitely digg it and personally suggest to my
    friends. I am sure they will be benefited from this
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