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Lilly’s Table

 
 
© Lillys-Table.com Sorry, no photo.
 

Tags: Vegan Nut Free Low-Glycemic Gluten-Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

over 1 hour

Time
Estimate
over 1 hour

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Roasted Smashed Potatoes

 

These potatoes are just easy. They take time, but the oven does about 90% of the work. Which is like having a sous chef in the kitchen for you. Instead of peeling, chopping and preparing potatoes to be mashed, they are tossed whole in the oven, mashed in just a few minutes and then returned to the oven. Easy-peesy.

Ingredients

  • 2 lbs red potato
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon salt
  • ¾ cup water

Serving Size: 4 People

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Preparation Instructions

Turn the oven on to 400.

Line a baking sheet with parchment paper, a silpat or foil. If any of the potatoes are larger than about 3 inches in diameter, cut them in half. Spread out the potatoes, any cut sides facing up and pour the water around them.

Cover tightly with the foil. Place in the oven as it heats up. Bake for 55 minutes, without peeking.

Remove from the oven and carefully remove the foil. It will still be steamy from the water, so act quickly and protect your hands from getting a steam burn.

Using a potato masher or a large fork, smash down each potato until they are about a 1/2 to 1 inch thick. Drizzle all of the potatoes with olive oil and a generous sprinkle of salt and pepper.

Place back in the oven for another 20-30 minutes until some pieces are slightly golden and crisp. Roast longer if you want even more crispiness. Taste. Add another drizzle of olive oil, salt and pepper, if desired.