Veggies Plus Salads
Smashed Potatoes
8 servings
servings10 minutes
active time1 hour 15 minutes
total timeIngredients
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
Directions
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!
Nutrition
Serving Size
-
Calories
106 kcal
Total Fat
5 g
Saturated Fat
2 g
Unsaturated Fat
2.3 g
Trans Fat
0.1 g
Cholesterol
8 mg
Sodium
900 mg
Total Carbohydrate
15 g
Dietary Fiber
2 g
Total Sugars
1 g
Protein
2 g
8 servings
servings10 minutes
active time1 hour 15 minutes
total time