Roasted Smashed Potatoes
Roasted Smashed Potatoes
Photography by Jeff Coulson/TC Media
- Preparation time: 20 minutes
- Total time : 45 minutes
- Portion size: 10 to 12
This recipe makes 12 servings
Nutritional Info |
|
|---|---|
| Per each of 12 servings: about | - |
| cal | 121 |
| pro | 2 g |
| total fat | 5 g |
| sat. fat | 1 g |
| carb | 19 g |
| dietary fibre | 2 g |
| sugar | 1 g |
| chol | 0 mg |
| sodium | 323 mg |
| potassium | 361 mg |
| % RDI: | - |
| calcium | 1 |
| iron | 6 |
| vit C | 20 |
| folate | 4 |
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.
Ingredients
- 3 lb 3lbsmall (1-1/4 to 1-1/2 inches/3 to 4 cm) yellow potatoes or white potatoes, scrubbed
- 1/4 cup 1/4cupolive oil
- 1 tsp 1tspchopped fresh rosemary
- 1 1clove garliccloves of garlic, pressed or grated
- 1/2 tsp 1/2tspsalt
- 1/4 tsp 1/4tsppepper
Preparation
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.
Source : Canadian Living Magazine: October 2012
