Veggies Plus Salads
Smashed Potatoes
8 servings
분량10 minutes
활동 시간1 hour 15 minutes
총 시간재료
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
방향
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!
영양 정보
1회 제공량
-
칼로리
106 kcal
지방 전체
5 g
포화 지방
2 g
불포화 지방
2.3 g
트랜스 지방
0.1 g
콜레스테롤
8 mg
나트륨
900 mg
탄수화물 전체
15 g
식이섬유
2 g
총 당류
1 g
단백질
2 g
8 servings
분량10 minutes
활동 시간1 hour 15 minutes
총 시간