Smashed Potatoes
HB-4558 · Hand-built original · American
Boiled small potatoes smashed flat, roasted until crisp and finished with Parmesan and parsley.
AmericanAppetizer, Side Dish1 hr 5 minServes 6197 kcalVegetarianGluten-freeEgg-freeDiabeticLow Fat / Low Cholesterol
Main ingredient: diameter
Pairs well with: coleslaw, cornbread, potato salad, baked beans
Servings:6quantities adjust to match
Ingredients
- 2 lbs small potatoes, 12-16 count, 1 1/2 to 2" diameter
- 2 Tbsp Extra virgin olive oil, to drizzle
- 2 tsp Garlic salt, or substitute 1 1/2 tsp salt and 1/2 tsp garlic powder
- 1/2 tsp black pepper, freshly cracked
- 3/4 cup parmesan cheese, freshly grated
- 2 Tbsp parsley, finely chopped to garnish, optional
Method
- Boil the potatoes in salted water until tender and easily pierced, 25 to 30 minutes.
- Heat the oven to 450F; drain the potatoes, set them on a lightly oiled rimmed baking sheet and leave to dry for 5 minutes.
- Smash each potato to about 1/2 inch thick with a masher or the base of a glass, keeping them in one piece.
- Drizzle with half the olive oil; sprinkle with garlic salt and pepper; bake for 15 minutes, until starting to turn golden.
- Flip the potatoes; drizzle with the remaining oil, season again and bake for 12 to 15 minutes, until crisp with golden edges.
- Sprinkle with Parmesan; return to the oven for 2 to 3 minutes, until melted; garnish with parsley and serve warm.
Prep: 5 min · Total: 65 min
Nutrition (per serving, where published)
197 kcalCalories
7 gProtein
25 gCarbs
8 gFat
3 gFibre
2 gSugars
1003 mgSodium
9 mgCholesterol
1 servingServing