Smashed Potatoes

• 份量: 8 servings
• 活動時間: 10 minutes
• 總時間: 1 hour 15 minutes

食材

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

步驟

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!

營養

• 卡路里: 106 kcal
• 總脂肪: 5 g
• 飽和脂肪: 2 g
• 不飽和脂肪: 2.3 g
• 反式脂肪: 0.1 g
• 膽固醇: 8 mg
• 鈉: 900 mg
• 總碳水化合物: 15 g
• 膳食纖維: 2 g
• 總糖: 1 g
• 蛋白質: 2 g