Crispy Smashed New Potatoes

Author: Canadian Living

These addictive crispy bites will disappear before your eyes. Serve them with steamed fish or roast chicken.

  • Portion size 6 servings
  • Credits : Canadian Living Magazine: December 2009

Ingredients

  • 1 1/2 lb mini red-skinned new potatoes scrubbed
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch pepper
Warm Dressing:
  • 2 tablespoons olive oil
  • 6 cloves garlic halved and smashed
  • 2 tablespoons drained capers
  • 3 tablespoons chopped fresh parsley
  • 1 tablespoon sherry
  • 1 tablespoon red wine vinegar

Method

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.

Nutritional facts Per serving: about

  • Sodium 461 mg
  • Protein 3 g
  • Calories 170.0
  • Total fat 9 g
  • Potassium 490 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 20 g

%RDI

  • Iron 8.0
  • Fibre 0.0
  • Folate 9.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 2.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 2.0
  • Vitamin C 333.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Crispy Smashed New Potatoes

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