Smashed Potatoes
Tasty smashed potato morsels pair perfectly with a drizzle of sweet red pepper sauce and a sprinkle of pepitas.
Equipment
- Large pot with cover
- Baking sheet
- Kitchen towel
- Parchment paper
Ingredients
- 15 each baby potatoes
- 2 teaspoon sea salt
- 2 tablespoon peanut oil
- Salt and black pepper to taste
- sweet red pepper sauce optional garnish
- pepitas optional garnish
Instructions
- Place the potatoes in a large pot and cover with an inch or two of water. Add salt and bring the water to a boil over high heat. Reduce to a simmer and cook the potatoes until they are completely tender. Gently remove the potatoes from boiling water and dry on a folded kitchen towel.
- Grab and fold second kitchen towel over the potatoes to protect your hands from the heat while you smash the potatoes. With the heel of your hand, smash each potato under the towel until they are roughly 1/2 inch thick.
- Place smashed potatoes on a parchment lined pan. Cool.
- While the potatoes are cooling, preheat the oven to 450°F. Brush both sides of the potatoes with peanut oil and season with salt & pepper. Roast until crispy and deep brown around the edges, about 25 to 35 minutes, turning once gently halfway through cooking.
- Dinner's ready! Garnish your potatoes with sweet red pepper sauce and roasted pepitas. Serve with a fresh green salad.
Notes
Nutritional calculations do not include optional garnish recommendations.
Nutrition
Calories: 86kcalCarbohydrates: 1gProtein: 1gFat: 9gSaturated Fat: 2gSodium: 1551mgPotassium: 21mgFiber: 1gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 2mgIron: 1mg
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