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
MethodIn 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
- Iron 8.0
- Folate 9.0
- Calcium 2.0
- Vitamin A 2.0
- Vitamin C 333.0