Smashed rainbow potatoes
If you’re looking for a new, fun, and satisfying way to enjoy potatoes, smashed potatoes might just become your new favorite side dish—just like they’ve become mine! These crispy-on-the-outside, soft-on-the-inside potatoes are not only easy to make, but also incredibly versatile and visually beautiful, especially when you use rainbow baby potatoes.
I love working with baby potatoes because they’re naturally lower in starch compared to regular potatoes, which makes them feel a little lighter. They also come in a variety of colors—like that stunning deep purple-blue flesh—which adds a pop of color and a touch of excitement to your plate.
Let’s not forget, most of a potato’s nutrients are found in or just beneath the skin, which is why I always cook them whole. Baby potatoes are perfect for this because they don’t need peeling, making your life easier and your dish more nutrient-dense.
While potatoes may not be right for everyone—especially those avoiding nightshades or following specific protocols like AIP or anti-candida diets—for many, they can be a nourishing, grounding addition to meals.
So whether you’re pairing these smashed potatoes with roasted meats, a hearty salad, or a plant-based main, they make a simple, delicious, and visually stunning side dish that’s sure to impress.
RECIPE
Ingredients:
2.5 lbs baby rainbow potatoes
Water (for boiling)
Olive oil (for drizzling)
Seasonings of choice: lemon pepper, black fermented garlic, smoked paprika, garlic powder, sea salt, etc.
Instructions:
Wash the baby potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook for about 30–40 minutes, or until fork-tender.
Preheat your oven to 425°F.
Line a baking tray with parchment paper.
Once the potatoes are cooked, drain them and spread them out on the prepared baking tray, leaving about an inch of space between each one.
Using the bottom of a glass, gently press down on each potato to flatten it slightly.
Sprinkle your desired seasonings over the smashed potatoes.
Drizzle generously with olive oil.
Bake for about 25–30 minutes, or until the edges are crispy and golden brown.
Serve with grilled meat of choice and a salad!
As usual, these are my thoughts and ideas, not medical advice. You are encouraged to create your own recipes or search for some suited to your needs. I am just sharing my recipes, hoping that I can inspire some of you to make healthier food choices.
Please remember that we all have different nutritional needs and that food affects us differently. If you are not sure which foods are best for you, reach out for a free phone consultation.
In good health,
Ioana