Smashed Potatoes with Parsley and Scallions
257
Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.
Ingredients
| 2 | pounds |
red skinned potatoes
new, 1-inch diameter, large ones quartered |
|
| ⅔ | cup |
yogurt, low-fat
plain |
|
| 3 |
scallions, spring or green onions
cut in half lengthwise and finely chopped |
||
| ¼ | cup |
parsley leaves
freshly chopped |
|
| ¾ | teaspoon |
salt
or more to taste |
|
|
black pepper
freshly ground to taste |
* |
Directions
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
At the same time, combine yogurt, scallions, parsley, salt and pepper in a large bowl.
Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Serve.
Nutrition Facts
Serving Size 189g (6.7 oz)Amount per Serving
Calories 1384% of calories from fat
% Daily Value *
Total Fat 1g
1%
Saturated Fat 0g
2%
Trans Fat
0g
Cholesterol 2mg
1%
Sodium 338mg
14%
Total Carbohydrate
10g
10%
Dietary Fiber 5g
21%
Sugars g
Protein
12g
Vitamin A 6%
•
Vitamin C 21%
Calcium 13%
•
Iron 53%
* based on a 2,000 calorie diet
How is this calculated?
Could you use greek yogurt for this?
over 1 year agoI think Greek yogurt might work even better since it has less liquid and is more creamy in texture than regular yogurt. So definitely!
happyzhangbo