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Crispy Smashed Mini Potatoes

 
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Smashed potatoes are always welcomed at any time of the year, this crispy smashed mini potatoes will completely satisfy every member of your family, you can serve it with any main dish.

Yield

6

servings

Prep

15

min

Cook

50

min

Ready

75

min

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1.5 pounds new potatoes
mini and red skinned, scrubbed
1 ½ tablespoons olive oil
or any vegetable oil
salt
to taste
*
black pepper
to taste
*
For the dressing:
8 cloves garlic
large, halved and smashed
2 tablespoons capers
drained
4 tablespoons parsley flakes
freshly chopped
1 tablespoon red wine vinegar
or sherry vinegar

Directions

In a large saucepan, add water half full and salt, bring to a boil, then put potatoes in, and cook until tender, 8 to 10 minutes.

Drain potatoes and let cool for about 5 minutes; if still wet, pat dry.

Use a small heavy saucepan to lightly smash each potato to ½-inch thickness on a cutting board.

Arrange smashed potatoes on greased baking sheet.

Then brush each one with oil, sprinkle with salt and pepper to taste.

Roast in preheat 425°F oven until skins are crispy and edges are browned, turning the baking sheet halfway through, 35 to 40 minutes.

Gently arrange baked potatoes on platter, don't let potatoes fall apart.

For the dressing:

At the same time, in a small saucepan, heat oil over medium heat, cook garlic until lightly brown, about 5 minutes.

Put capers in, cook for 1 minute. Stir often.

Put 2 tbsp of the parsley and red wine vinegar or sherry vinegar in, cook for 30 seconds.

Then spoon over potatoes, sprinkle the remaining parsley on the top.

Serve warm.

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* not incl. in nutrient facts

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Nutrition Facts

Serving Size 135g (4.8 oz)
Amount per Serving
Calories 14721% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 89mg 4%
Total Carbohydrate 9g 9%
Dietary Fiber 3g 10%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 32%
Calcium 4% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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