This post was sponsored by NAKANO® Rice Vinegars as part of an Influencer Activation for Influence Central and all opinions expressed in my post are my own.
These crispy, garlicky, easy-to-make smashed potatoes will make repeat appearances at your dinner table for and everyday meals and special occasions.
I really have been trying to eat healthier for the New Year. I am 20 days into the new year and I have been eating more salads daily, plus I like to create healthier sides. I created these very delicious Garlic Smashed Potatoes to go with our Rotisserie chicken.
These Crispy Garlic Smashed Potatoes are creamy in the middle and crispy on the outside, and full of flavor. I swapped out the butter with NAKANO® Seasoned Rice Vinegar Splash-on Roasted Garlic. These potatoes are so delicious and guilt free! They are so easy to make and will be your go-to potatoes when you need a delicious side dish.
Try NAKANO Rice Vinegars to create a better-for-you-meal this New Year.
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NAKANO is a flavorful ingredient to have on hand in the kitchen and to use as a healthy substitute following the indulgent holiday season.
NAKANO Rice Vinegars are healthier swaps for many of your favorite condiments. When preparing winter meals, splash on any of the NAKANO Seasoned Rice Vinegars as a savory, low-calorie alternative to high-fat dressings, marinades, oils or butter. Get your coupon here: NAKANO Coupon
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Start off by rinsing off potatoes in a colander.
Add potatoes and salt to a medium saucepan covered in water.
Bring to a boil, reduce heat and simmer until potatoes are tender about 20 minutes.
Drain potatoes, add olive oil and toss gently to cover.
Transfer potatoes to a baking sheet lined with aluminum foil.
Using a heavy mug, smash potatoes to a 1/2-inch thickness.
Bake for 20 minutes.
Add 20 garlic cloves.
Flip over potatoes, bake for another 20 minutes.
Add salt, pepper, chives and 2 tablespoons Nakano Roasted Garlic Vinegar to the smashed potatoes.
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Crispy Garlic Smashed Potatoes
These crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.
- 1 1/2 pounds Red Baby Potatoes
- 20 garlic cloves
- 2 Tablespoons Nakano Seasoned Rice Vinegar, Roasted Garlic
- 1 Tablespoon Kosher Salt
- 2 Tablespoons Olive Oil
- 2 Tablespoons chopped fresh chives
- Fresh Ground Pepper
- Preheat oven to 450 degrees Fahrenheit.
- Line a baking sheet with foil.
- In a saucepan, add potatoes, salt and cover with water.
- Bring to a boil, turn down heat to simmer, cook until tender, about 20 minutes.
- Drain and return potatoes to saucepan, add olive oil. Toss to coat.
- Transfer potatoes to prepared baking sheet.
- Use a heavy mug to smash potatoes to about a 1/2 inch thickness
- Bake for 20 minutes. Add garlic cloves.
- Flip over potatoes, bake another 20 minutes.
- Once baked, sprinkle with vinegar, chives, salt, and pepper.
- Serve hot.
For more information:
Nettie is a wife and mother who is passionate about cooking and baking… especially when easy meals are involved! With 5 children, Nettie insists that all meals, snacks, and desserts come together quickly! You will find a wide variety of easy yet scrumptious recipes on her very popular website Moore or Less Cooking
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Wednesday 7th of March 2018
Love these potatoes.
Tuesday 23rd of January 2018
delicious delicious and delicious :-) that's it! Thank you
Thursday 25th of January 2018
Sunday 21st of January 2018
Potatoes and garlic are so perfect together!! I can't wait to try making this! :]!
Thursday 25th of January 2018
I hope you get a chance to make it! Nettie