Lemon Pepper Smashed Potatoes

Yields: 3-4

Ingredients

24 oz. baby yellow potatoes

avocado oil

1 tbsp lemon pepper

1/2 lemon, juiced

1 tbsp garlic powder

1 tsp onion powder

1/4 tsp black pepper

Directions

Preheat your oven to 425°F. Place the baby yellow potatoes in a large pot, cover with water. Bring to a boil and cook for 15-20 minutes, or until the potatoes are fork-tender. Drain and let them cool slightly.

Line a baking sheet with parchment paper. Spread the potatoes out on the baking sheet and use the bottom of a glass or a potato masher to gently smash each one to about 1/2-inch thick.

In a small bowl, mix the lemon pepper, garlic powder, onion powder, and black pepper. Drizzle avocado oil over the smashed potatoes and sprinkle the spice blend evenly over the potatoes, making sure to coat all the nooks and crannies.

Bake the potatoes for 30-40 minutes, flipping halfway through, until they’re golden brown and crispy around the edges.

Remove from the oven and immediately drizzle with fresh lemon juice for a zesty kick.