Roasted Smashed Potatoes

Roasted Smashed Potatoes Image Author: Canadian Living Credits: Roasted Smashed Potatoes Image

Everyone loves a good roasted potato, and this recipe does not disappoint. Boiling them ahead saves time the next day. Use the bottom of a skillet to gently flatten several potatoes at a time. These potatoes are just as delicious whole, so if you're looking for something more traditional, omit the flattening step. 

  • Portion size 12 servings

Ingredients

  • 3 lbs small (1-1/4 to 1-1/2 inches/3 to 4 cm) yellow potatoes scrubbed
  • 3 lbs small (1-1/4 to 1-1/2 inches/3 to 4 cm) white potatoes scrubbed
  • 1/4 cup olive oil
  • 1 teaspoon chopped fresh rosemary
  • 1 clove garlic pressed or grated
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Method

In large pot of boiling salted water, cook potatoes until tender, about 12 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.)

Gently flatten potatoes just until split. Combine oil, rosemary, garlic, salt and pepper; brush over both sides of potatoes.

Bake on foil-lined baking sheet in 400°F (200°C) oven, turning potatoes halfway through, until crisp and warmed through, about 30 minutes.

Nutritional facts Per each of 12 servings: about

  • Fibre 2 g
  • Sodium 323 mg
  • Sugars 1 g
  • Protein 2 g
  • Calories 121.0
  • Total fat 5 g
  • Potassium 361 mg
  • Cholesterol 0 mg
  • Saturated fat 1 g
  • Total carbohydrate 19 g

%RDI

  • Iron 6.0
  • Fibre 0.0
  • Folate 4.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 1.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 0.0
  • Vitamin C 20.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Roasted Smashed Potatoes