Hi all! It’s been awhile since my last post. Sorry friends! This end of school year stuff sure keeps a girl busy! I am kind of hoping for things to slow down over the summer, but knowing me, probably not 🙂
These little taters are so darn good and easy to make. Simply boil, smash, and bake. I topped mine with fresh rosemary, but you could easily top with bacon, greek yogurt, cheese, or salsa. Really whatever you like!
I had made these smashed potatoes in the afternoon and ending up serving them for dinner at room temperature. They still tasted awesome! So I think these would make a great appetizer too!
Smashed Potatoes
2015-06-04 15:47:09
Serves 6
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Nutrition Facts
Serving Size
354g
Amount Per Serving
Calories 344
Calories from Fat 82
% Daily Value *
Total Fat 9g
14%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 6g
Cholesterol 0mg
0%
Sodium 47mg
2%
Total Carbohydrates 60g
20%
Dietary Fiber 8g
32%
Sugars 3g
Protein 7g
Vitamin A
1%
Vitamin C
113%
Calcium
4%
Iron
15%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 12 small red or yellow potatoes
- 3-4 tablespoons oil, I used avocado
- Salt and pepper
- 1 tablespoon fresh rosemary
Instructions
- Preheat oven to 450 degrees.
- Place potatoes in a large pot and cover with water. Boil until potatoes are fork tender. About 15 minutes depending on size of the potatoes.
- Drizzle 2 tablespoons of oil onto a large baking sheet.
- Drain potatoes and place on baking sheet while still hot.
- Using a mug or jar gently press down on potatoes until smashed.
- Brush with the remaining oil and top with salt and pepper.
- Bake for 15-20 minutes or until brown.
- Top with fresh rosemary.
Adapted from Laughing Spatula
Adapted from Laughing Spatula
Kim's Healthy Eats http://www.kimshealthyeats.com/