Roasted Smashed Potatoes
Roasted Smashed Potatoes is a gluten free and fodmap friendly recipe with 6 servings. For $1.19 per serving, this recipe covers 21% of your daily requirements of vitamins and minerals. One portion of this dish contains about 13g of protein, 13g of fat, and a total of 428 calories. Plenty of people made this recipe, and 1313 would say it hit the spot. This recipe from Lemon Sugar requires ground pepper, red potatoes, parmesan cheese, and parsley. It works well as a reasonably priced side dish. From preparation to the plate, this recipe takes approximately 1 hour and 5 minutes. With a spoonacular score of 97%, this dish is great. Smashed Roasted Potatoes, Roasted, Smashed, and Loaded Potatoes, and Roasted Garlic Smashed Potatoes are very similar to this recipe.
Servings: 6
Preparation duration: 5 minutes
Cooking duration: 60 minutes
Ingredients:
½ teaspoon ground black pepper
¼ cup olive oil
¾ cup freshly grated Parmesan cheese
2 tablespoons finely chopped fresh Italian (flat-leaf) parsley
12 small red potatoes (1-1/2 to 2 inches in diameter; 1-1/2 to 2 pounds total)
¾ teaspoon salt
1 teaspoon salt
Equipment:
sauce pan
potato masher
baking pan
oven
bowl
Cooking instruction summary:
In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water.Add a teaspoon of salt to the water, and bring to a boil.Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.Drain potatoes.Preheat oven to 450 degrees F.Move potatoes to a non stick or foil-lined 15x10x1-inch baking pan, and allow the potatoes to cool for about 10 minutes.Using a potato masher, a large spoon or the palm of your hand, lightly press down on each potato to smash to about -inch thickness, keeping each potato in one piece.Using half of the olive oil, brush on potatoes.Sprinkle half of the salt and pepper on potatoes.Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp.Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper.Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.In a bowl combine cheese and parsley. Sprinkle on potatoes.Bake for 2 to 3 minutes more or until cheese is melted.Enjoy!
Step by step:
1. In a large saucepan, place cleaned potatoes (unpeeled) and cover with at least an inch of water.
2. Add a teaspoon of salt to the water, and bring to a boil.Once boiling, reduce heat and simmer until potatoes are tender, about 25-30 minutes.
3. Drain potatoes.Preheat oven to 450 degrees F.Move potatoes to a non stick or foil-lined 15x10x1-inch baking pan, and allow the potatoes to cool for about 10 minutes.Using a potato masher, a large spoon or the palm of your hand, lightly press down on each potato to smash to about -inch thickness, keeping each potato in one piece.Using half of the olive oil, brush on potatoes.Sprinkle half of the salt and pepper on potatoes.
4. Bake, uncovered, for 10 to 15 minutes or until bottoms are lightly browned and crisp.Turn potatoes; brush with the remaining olive oil and sprinkle with the remaining salt and pepper.
5. Bake for 10 to 15 minutes more or until potatoes are lightly browned and crisp.In a bowl combine cheese and parsley. Sprinkle on potatoes.
6. Bake for 2 to 3 minutes more or until cheese is melted.Enjoy!
Nutrition Information:
covered percent of daily need
Related Videos:
How to Make Smashed Roasted Potatoes | Hilah Cooking
