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Whole30 Garlic and Rosemary Mashed Potatoes

4.5/5

Note: This recipe is Paleo, Gluten Free, Dairy Free, Soy Free, and Vegan!

If you’re looking for a ridiculously easy and delicious side dish to prep for dinners this week, look no further! These potatoes are so yummy that you’ll be making them whether you’re on Whole30 or not, and they can easily be made vegan! I’m all about easy weeknight recipes that I can prep ahead of time and have ready to eat in a flash. You can easily make a big batch of these on Sunday night and reheat during the week to save yourself time (and money from now ordering take out!)

Serve them with your favorite protein (these pair well with chicken, fish, steak, or a vegan plate!) or dip them in ketchup or ranch and eat by themselves! Either way, you can’t go wrong and your family will be back asking for more!

Be well, stay real,

-Rach

Ingredients

  • 1 lb baby roasting potatoes (I buy them in a pre-portioned bag in the produce section at Sprouts)

  • 2 Tbsp avocado oil

  • 1 Tsp garlic powder

  • 1 Tsp dried rosemary (or 1 Tbsp fresh, chopped)

  • 2 Tbsp ghee, melted (sub coconut oil for vegan)

  • S&P to taste

Directions

  1. Preheat your oven to 375 and line a baking sheet with foil.

  2. Wash and dry potatoes before tossing with oil, garlic powder, and rosemary.

  3. Arrange in a single layer on a baking sheet and roast for 20 minutes.

  4. Remove from the oven and use a fork to press down on each potato to smash it and open it up. (If they don’t smash easily, return to the oven for 5 minutes and try again).

  5. Once smashed, drizzle the melted ghee (or coconut oil) over the potatoes and sprinkle with salt and pepper.

  6. Return to the oven for another 10 minutes until the potatoes are golden brown and slightly crispy.

  7. Allow to cool before chowing down (or refrigerate for meals later in the week).

Whole30 garlic and rosemary smashed potatoes

Whole30 Garlic and Rosemary Smashed Potatoes

Ingredients
  

  • 1 lb Baby roasting potatoes
  • 2 tbsp Avocado oil
  • 1 tsp Garlic powder
  • 1 tsp Dried rosemary Or 1 Tbsp fresh, chopped
  • 2 tbsp Ghee Sub coconut oil for vegan
  • Salt and pepper to taste

Instructions
 

  • Preheat your oven to 375 and line a baking sheet with foil.
  • Wash and dry potatoes before tossing with oil, garlic powder, and rosemary.
  • Arrange in a single layer on a baking sheet and roast for 20 minutes.
  • Remove from the oven and use a fork to press down on each potato to smash it and open it up. (If they don’t smash easily, return to the oven for 5 minutes and try again).
  • Once smashed, drizzle the melted ghee (or coconut oil) over the potatoes and sprinkle with salt and pepper.
  • Return to the oven for another 10 minutes until the potatoes are golden brown and slightly crispy.
  • Allow to cool before chowing down (or refrigerate for meals later in the week).

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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