Low Sodium Crispy Smashed Potatoes Recipe (No Salt Added)
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Jump to Recipe Print Recipe Share Pin For Later EmailThis low sodium crispy smashed potatoes recipe is a fantastic side dish you can make without any salt. It goes great with any protein, and is a wonderful option for entertaining guests.
Start by cooking baby potatoes, smashing them and tossing them with spices, then bake until crispy and golden brown. Top with lemon juice and parsley. I love serving these salt-free potatoes with a low sodium steak or crispy low sodium chicken breasts for dinner.
We absolutely love potatoes in this house – they are a great side dish and have just 5mg of natural sodium per serving. That makes them a perfect choice to serve with meat and a salad.
While we usually make low sodium oven baked fries, this is great dish to make if you have baby potatoes on hand. The outside is crispy, and the insides are creamy after being baked in the oven.
This is a versatile dish too – I added the spices I like below, but you can substitute your favorite salt-free spices as well!
These Crispy Low Sodium Smashed Potatoes Are
- Tasty
- Crunchy Outside
- Soft Inside
- Easy to Make
- A Great Side Dish
- Made Without Added Salt
Great Low Sodium Recipes with Potatoes
Potatoes are naturally low in sodium – they contain 5mg of sodium per a 100 ounce serving. Potatoes contain potassium and can be a good source of Vitamin C if you enjoy them with the peels on.
Potatoes are one of our favorite staples on a low sodium diet. We love making crispy oven-baked fries, making garlic mashed potatoes, and making twice baked potatoes for a low salt side dish. Browse all our low sodium potato recipes here to find your next favorite!
Ingredients for No Salt Added Smashed Potatoes
We love getting fresh seasonal produce, meats, and low sodium pantry staples delivered through Misfits Market. It saves time & money on groceries, and also helps reduce food waste! Highly recommend checking them out if you haven’t yet – get $10 off your first box today.
- Baby Potatoes – I like using baby potatoes that you can find in most supermarkets today. If you can’t find them, you can chop larger potatoes into 2-inch cubes instead.
- Extra Virgin Olive Oil: I like to use a fruity olive oil which has a fantastic flavor and deep color. Olive oil gives this dish a great taste, and also can benefit you!
- Garlic Powder: Also a major pantry staple ingredient that gets used in our house daily! I love this garlic powder and add it to a lot of recipes that I would use fresh garlic in too.
- Onion Powder: adds a delicious and savory flavor to this dish as well.
- Black Pepper
- Red Chili Flakes: for a little heat! I like to add a few shakes to this recipe to give this dish a nice complex depth of flavor.
- Lemon Juice
- Fresh Parsley
Low Sodium Side Dishes for a Better Meal
This low sodium baby potatoes recipe is a fantastic side to make without the salt. We’re all about making recipes low sodium every chance we get. Low sodium cooking does NOT have to be bland, boring, or flavorless… It’s quite the opposite when done right.
By building meals around fresh ingredients and bright flavorful spices you can make healthier meals for you and your family. Check out all my low sodium side dish recipes here that are on LowSoRecipes. These easy and healthy recipes are fantastic sides for everyone at your dinner table.
How To Make Oven Baked Baby Potatoes with No Added Salt
- In a large pot, add the potatoes and cover with cold water. Bring the potatoes to a boil, and cook for 8-10 minutes until fork-tender.
- Drain, set aside, allow potatoes to cool for about 30 minutes. Alternatively, you can run them under cold water for a few minutes to cool.
- Once potatoes are cool enough to handle, place each one in your palm and lightly smash them. Place smashed potatoes in a large mixing bowl. Repeat until all potatoes are smashed.
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
- In the bowl with the potatoes, add the olive oil, garlic powder, onion powder, black pepper, and red chili flakes (if using). Gently toss until potatoes are coated. Place the potatoes in an even layer on the baking sheet. Bake for 30 minutes, flipping halfway. Potatoes will become crisp and lightly browned on the outside.
- Remove from oven, and toss with lemon juice and fresh parsley. Serve hot.
- Refrigerate any leftovers in an airtight container, and enjoy within 2 days.
Dietary Modifications
- This recipe is salt free, and does not contain added salt. Be sure that any spices you use are also salt free.
- This recipe is gluten free, just ensure any spices do not have added gluten if needed.
- This recipe is also vegetarian, vegan, and dairy free.
More Low Sodium Potato Recipes You’ll Love
Low Sodium Twice Baked Potatoes
Creamy Low Sodium Potato Salad
Low Sodium Roasted Root Vegetables
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Crispy Low Sodium Smashed Potatoes
Equipment
- large pot
- Baking Sheet Pan
- Mixing Bowl
Ingredients
- 1.5 lb baby potatoes
- 2 tablespoons olive oil
- 1 tablespoon garlic powder
- 1 teaspoon onion powder
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes optional for heat
- 1 lemon juiced
- ½ cup fresh parsley chopped
Instructions
- In a large pot, add the potatoes and cover with cold water. Bring the potatoes to a boil, and cook for 8-10 minutes until fork-tender.
- Drain, set aside, allow potatoes to cool for about 30 minutes. Alternatively, you can run them under cold water for a few minutes to cool.
- Once potatoes are cool enough to handle, place each one in your palm and lightly smash them. Place smashed potatoes in a large mixing bowl. Repeat until all potatoes are smashed.
- Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet pan with parchment paper.
- In the bowl with the potatoes, add the olive oil, garlic powder, onion powder, black pepper, and red chili flakes (if using). Gently toss until potatoes are coated. Place the potatoes in an even layer on the baking sheet. Bake for 30 minutes, flipping halfway. Potatoes will become crisp and lightly browned on the outside.
- Remove from oven, and toss with lemon juice and fresh parsley. Serve hot.
- Refrigerate any leftovers in an airtight container, and enjoy within 2 days.
Notes
Serving Size
This recipe makes about four 3/4 cup servings. The nutritional information is for one of these 3/4 cup servings.Nutrition
*Please note, all nutrition content is estimated based on the ingredients we used, it may vary based on your ingredients. Always check your nutrition labels to verify sodium amounts.
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So simple to make yet so good
So simple yet so good
These are such a delicious treat with any meal