Crispy Smashed Potatoes
I love this recipe because it does something different with potatoes. Especially if that something different can be healthy that doesn't require an abundance of salt, butter, cream, sour cream, or cheese.
These are easy to prepare and retain the nutritional value of the potato by steaming them, rather than boiling them.
By roasting them at high heat, they get a crisp edge that gives them the texture than enables them to be a stand alone side without the need for a sauce or dressing. We paired them with The Breslin Burger as a healthy alternative to fries.
I found these little potatoes (officially called "Teeny Tiny Potatoes") at Trader Joe's. They come in a yellow mesh bag in the produce section, for about $2.00 a bag. I used half of the bag for two people.
1lb. bag of small white potatoes - ones that measure about 1 inch. (fingerlings would also work well with this recipe)
Preheat over to 425.
In a large pot, bring water to a boil. Place potatoes in steamer basket, or in a colander and set over the boiling water and cover. Steam potatoes for about 5 minutes - you don't want them to cook all the way through, just enough to smash.
For the "smashing" part, I used a wooden spatula and gently rolled/pressed the potatoes individually, smashing them in half. You'll want to be careful not to smash them too thin, or they will fall apart.
Drizzle olive oil on a large sheet pan and place the potatoes in the olive oil and flip over. Make sure both sides get coated with the oil.
When you've smashed all of your potatoes and covered them in olive oil, lightly sprinkle salt and pepper over them. By only seasoning one side of the potatoes, you can cut down on your sodium.
Roast these for about 20 minutes at 425 degrees, or until you see the edges start to brown.
Serve immediately. Enjoy!