Smashed Potatoes

• portionen: 8 servings
• aktive zeit: 10 minutes
• gesamtzeit: 1 hour 15 minutes

Zutaten

8 small Yukon gold potatoes (washed. About 1 ½ lbs.)

1 tablespoon salt (for boiling the potatoes)

Salt/Pepper (for seasoning the potatoes)

2 tablespoons butter (melted)

1 tablespoon olive oil

½ teaspoon EACH: dried oregano, thyme

¼ teaspoon EACH: dried rosemary, garlic powder, ground sage

Anweisungen

Boil

Bring a large pot of water to a gentle boil. Once a boil is reached, stir in the salt and add the potatoes. *Note: A gentler boil ensures more even cooking.

Let the potatoes bubble gently until tender, about 25 minutes. (It’s okay if the skins split.)

Gently drain and let the steam escape for 5 full minutes. Transfer to a light-colored, lightly greased baking sheet.

Smash

Preheat oven to 425° F.

Use the bottom of a jar or drinking glass to slowly mash the potato down. Thicker = fluffier in the middle. Thinner = crispier. (There is no wrong answer!)

Pro Tip: If the skin covers the top of the potato after I smash it, I like to move the skin to the edge and use a fork to gently fluff the middle of the potato.

Let the steam escape on the tray for 5 more minutes.

Sprinkle the potatoes with salt/pepper. Combine the melted butter, oil, rosemary, oregano, thyme, garlic powder, and sage. Use a pastry brush to brush it generously over the potatoes.

Bake

Bake for 40-45 minutes. Keep an eye on them towards the end, remove when it’s reached your desired level of golden crispiness!

Optional but recommended: Remove and brush with 1 more tablespoon of melted butter during the last 10 minutes. Serve hot!

Nährwertangaben

• Kalorien: 106 kcal
• Gesamtfett: 5 g
• Gesättigtes Fett: 2 g
• Ungesättigtes Fett: 2.3 g
• Transfett: 0.1 g
• Cholesterin: 8 mg
• Natrium: 900 mg
• Gesamtkohlenhydrate: 15 g
• Ballaststoffe: 2 g
• Zucker insgesamt: 1 g
• Eiweiß: 2 g