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    Veggies Plus Salads

    Smashed Potatoes

    8 servings

    doses

    10 minutes

    tempo ativo

    1 hour 15 minutes

    tempo total
    Começar a Cozinhar

    Ingredientes

    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

    Instruções

    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!

    Informação Nutricional

    Tamanho da Dose

    -

    Calorias

    106 kcal

    Gordura Total

    5 g

    Gordura Saturada

    2 g

    Gordura Insaturada

    2.3 g

    Gordura Trans

    0.1 g

    Colesterol

    8 mg

    Sódio

    900 mg

    Carboidratos Totais

    15 g

    Fibra Alimentar

    2 g

    Açúcares Totais

    1 g

    Proteína

    2 g

    8 servings

    doses

    10 minutes

    tempo ativo

    1 hour 15 minutes

    tempo total
    Começar a Cozinhar

    Pronto para começar a cozinhar?

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    Ingredientes

    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

    Instruções

    1

    Boil

    2

    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.

    3

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

    4

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

    5

    Smash

    6

    Preheat oven to 425° F.

    7

    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!)

    8

    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.

    9

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

    10

    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.

    11

    Bake

    12

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

    13

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