Chili Crispy Smashed Potatoes
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Start by washing the potatoes and precook using one of the following methods...
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Microwave method - poke holes in the potatoes.
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Place on a microwave-safe plate, and cook for 3 minutes.
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Carefully flip and cook for 2-4 more minutes or until tender.
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Instant Pot - place rack and 1 cup of water in bottom. Add potatoes and cook on high for 6 mins.
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Once complete, quick release and drain.
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Boiled - Add potatoes to a pot and cover with water. Boil until tender - 20-25 mins. Drain.
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Cook until they are fork tender.
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Coat in oil.
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Using a plate, bowl, or cup flatten the potatoes.
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Add more oil - this helps create crisp potatoes.
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Season both sides. I used our Chili Seasoning.
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Bake at 450 degrees until crispy - 40 to 50 mins. Serve plain or with your favorite dip!
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For the full recipe visit travelingspiceco.com
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