SMASHED POTATOES WITH HERBS
SMASHED POTATOES WITH HERBS
"Would you like to have a mashed potato chip for dinner?" This is how I introduced my children to this dish. Confuse and conquer, my friends. I've learned that verbal presentation, preparation and careful handling of expectations works wonders when introducing kids to new flavors, textures and food shapes. Yes, this can also be a thing. And while we are at it- kelp noodles are crunchy Italian spaghetti chips in my household. You might not know what this is but I got your interest, right? The first time you'll be tempted to take one small bite, the next time you'll devour the whole plate and ask for seconds. Careful, easy, small steps... This dish is also fun to make, especially with kids involved in the process. When was the last time you smashed something with your hands and didn't get in trouble for it? In fact, you'd be cheered all the way through smashing! And if you're using my method of mixing different flavors on a plate before all the smashing happens, then there's no mess to clean afterwards. MAJOR win for everyone involved!These potatoes can be served hot or cold, you can add any flavor of your choosing from truffle oil and bacon pieces to various herbs and spices and even cheeeeese. And like most homemade foods, they taste best right out of the oven but can also be stored up to 5 days in the fridge in a covered container and will still taste amazing. Making a whole tray of these potatoes in advance has saved me a whole lotta headaches on more than one occasion - from getting sick unexpectedly and still needing to feed four little hungry stomachs to running late with dinner to simply "I do not want to cook today". Just put them into a preheated oven until warmed through, open a can of wild anchovies or a bag of smoked salmon, make a salad or serve with a side of greens and vegetables and you've got a healthy quick delicious dinner in a matter of minutes.Potatoes are rich in vitamins C, B6, potassium, and many others. They contain resistant starch that is beneficial to humans' gut bacteria and can reduce insulin resistance, more so if you make them ahead and store in the fridge. Multiple studies have also shown that when you let the cooked potatoes cool and reheat, the process will drastically lower the glycemic index rating of your potatoes. Bon appetite!
- 2 lbs small to medium yellow or red skin potatoes
- 1/3 cup avocado oil
- 2 tsp salt
- 1 tsp dried garlic
- 1 tsp dried oregano
- 1 tbsp fresh parsley
Remove and discard any nubby or sprouting areas. Scrub and rinse the potatoes under running water until clean. Place the potatoes in a large pot filled with water, make sure the potatoes are fully submerged. Add 1 teaspoon of salt and bring to a boil over medium-high heat. Cook until the potatoes are very easily pierced through by a fork. When the potatoes are done, drain them in a large colander and let cool for about 5-10 minutes.
While the potatoes cook, preheat the oven to 425 degrees Fahrenheit.
Add avocado oil to a shallow plate and gently smash each potato with your hand to about 1/2 inch in height. Cover each side in oil and sprinkle the garlic powder, oregano and the remaining 1 teaspoon of salt over the potatoes. Carefully place on a baking sheet.
ALERNATIVELY: Mix avocado oil, garlic powder, oregano and salt on a shallow plate. Gently smash each potato on a plate with your hand to about 1/2 inch in height, and cover each side in oil mixture. Carefully place on a baking sheet.
Bake until the potatoes are nice and golden, about 25 to 30 minutes. Sprinkle with chopped fresh parsley.
Serving: 1servingCalories: 339kcalCarbohydrates: 41gProtein: 5gFat: 18gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gSodium: 1177mgPotassium: 976mgFiber: 5gSugar: 2gVitamin A: 97IUVitamin C: 46mgCalcium: 38mgIron: 2mg