Roasted Smashed Potatoes
- Preparation time: 20 minutes
- Total time : 45 minutes
- Portion size: 10 to 12
This recipe makes 12 servings
|Per each of 12 servings: about||-|
|total fat||5 g|
|sat. fat||1 g|
|dietary fibre||2 g|
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.
- 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
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