We Irish have a thing for potatoes, young Lass! I love them in so many forms. Baked, mashed, creamy, au gratin, hash browns, tator tots, french fries, potato soup, ahhhhh…I love potatoes. Potatoes love me too. They love me so much that they stick around on my hips and other shapely places. So when I eat them, I make sure that either A) I’m going all out with them or B) I try to lighten them up a bit to make myself not feel so guilty. This recipe is a pretty fair recipe for that. Now, you just can’t avoid the fact that potatoes are carbs, so be sure your daily diet has made room for these when you eat them. But, don’t feel ashamed for eating these delightful carbs. They’re light, but oh-so flavorful. What a delightful dance your taste buds will do! These are the perfect side dish to so many things. If you’re looking for a great main dish compliment to these tasty taters, try them with Coffee Encrusted Steak, Grilled Buttermilk Rosemary Chicken, Smoked Pulled Pork, or Coconut Lime Chicken!
Baked Smashed Potatoes
Reach For:
10-12 new potatoes
olive oil
kosher salt
rosemary and/or thyme
Directions:
Boil Potatoes in salt water until tender. Preheat oven to 450. Drizzle olive oil on a sheet pan. Drain potatoes and place in a single layer on pan. With a potato masher, a spoon, or the bottom of a glass, smash potatoes. Brush olive oil on tops of potatoes and sprinkle with salt and rosemary or thyme to taste. You may use fresh or dried herbs. Bake for 20-25 minutes until golden.
Yields: 4 servings
Recipe Source: The Pioneer Woman
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