Smashie Fries

I’m totally not someone who can’t live happily without carbohydrates. I can live without them for sure, but not happily. My body loves the fuel it gets from complex carbohydrates. It always has.
And one of the more freeing decisions of my life was to stop following food trends and just ask my body what it wants. And it loves fries. (ha!)

But in all seriousness, I don’t eat gluten because of my auto-immune disease. (You can read about that here). So since I mostly avoid carbohydrate sources like bread and pasta – I like to get creative with my side dishes.

This is one of my favourite crispy and flavourful recipes to serve on the side. I’ve made it on the side of bun-less turkey burgers served with ketchup, or paired with a steak as the frites. My husband also loves brunch so much and these can serve as the tastiest breakfast home fries, as well.

My Smashie Fries are so easy to make and they are a complete passive cook. Your attentive time to them is less than 10 minutes total. They take 25-45 minutes to make, depending on how crispy you like them. But you can do lots of other things while they cook, just set the timer!

Here is the recipe, and make sure to look below for photo examples:

Smashie Potato Fries

You’ll need:

  • 1 bag (or more) of mini potatoes. (I like the tri-coloured. It doesn’t matter what you buy).
  • 2-3 tablespoons of coconut or olive oil
  • 1 teaspoon of garlic spice (not garlic salt) or fresh garlic, minced.
  • 1 teaspoon of basil
  • 1 teaspoon of season salt of your choice.
  • 1 teaspoon black pepper(Note: not you can add any spices or variations you like. This is what I used, but chili flakes, onion powder, rosemary – whatever you like would be great! Also you can go more simple with just oil, salt and pepper.)


  1. Preheat oven at 400 F.
  2. Boil mini potatoes until tender.
  3. Stain and run under cold water for easier handling.
  4. Put whole potatoes in mixing bowl with oil and spices of your choice. Mix until fully coated.
  5. Put potatoes on baking sheet and carefully ‘smash’ them, while still keeping them whole. (Note: you can use a fork but I prefer clean hands so you know you aren’t using too much force.)
  6. Bake for 20-30 minutes. Check on them after 20 minutes and let them keep cooking until they reach desired crispiness.
  7. Serve immediately and Enjoy!

Tip: If you were making a breakfast potato hash I would take them out at 20 mins and fry them up in a pan with some finely diced onion, red pepper and mushrooms.



img_0744TIP: try and get these mini potatoes pre-washed. They can add on about 10 minutes if you need to scrub them yourself.

img_0766Coat in your oil and seasonings of choice.

‘SMASHIE’ time. Be gentle.

Ready to bake at 400 F until crispy and golden brown.


Done and ready to eat immediately!