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Smashed Potatoes with Parsley and Scallions

 
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Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.

Yield

6

servings

Prep

10

min

Cook

25

min

Ready

38

min

Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

Ingredients

2 pounds red skinned potatoes
new, 1-inch diameter, large ones quartered
cup yogurt, low-fat
plain
3 each 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
1 x 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.

 

* not incl. in nutrient facts

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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?

 

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