Crispy Smashed New Potatoes
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This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 170 |
| pro | 3 g |
| total fat | 9 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 461 mg |
| potassium | 490 mg |
| % RDI: | - |
| calcium | 2 |
| iron | 8 |
| vit A | 2 |
| vit C | 333 |
| folate | 9 |
These addictive crispy bites will disappear before your eyes. Serve them with steamed fish or roast chicken.
Ingredients
Preparation
In large saucepan of boiling salted water, cook potatoes until tender, about 10 minutes. Drain potatoes and let cool; pat dry. (Make-ahead: Refrigerate potatoes in airtight container for up to 24 hours.)
On cutting board and using heavy saucepan, gently smash each potato to about 1/2-inch (1 cm) thickness. Arrange on greased baking sheet. Brush with oil; sprinkle with salt and pepper.
Roast in 425°F (220°C) oven until crispy and edges are browned, turning halfway through, about 35 minutes. Arrange on platter.
Warm Dressing: Meanwhile, in small saucepan, heat oil over medium heat; cook garlic until light brown, about 5 minutes.
Stir in capers; cook for 1 minute. Stir in 2 tbsp (25 mL) of the parsley and sherry; cook for 30 seconds. Spoon over potatoes; sprinkle with remaining parsley.
On cutting board and using heavy saucepan, gently smash each potato to about 1/2-inch (1 cm) thickness. Arrange on greased baking sheet. Brush with oil; sprinkle with salt and pepper.
Roast in 425°F (220°C) oven until crispy and edges are browned, turning halfway through, about 35 minutes. Arrange on platter.
Warm Dressing: Meanwhile, in small saucepan, heat oil over medium heat; cook garlic until light brown, about 5 minutes.
Stir in capers; cook for 1 minute. Stir in 2 tbsp (25 mL) of the parsley and sherry; cook for 30 seconds. Spoon over potatoes; sprinkle with remaining parsley.
Source : Canadian Living Magazine: December 2009
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