Boiled, Smashed and Fried potatoes (all in one!)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb of little yellow potatoes (they usually come in a little mesh bag next to the little red potatoes)2 tablespoons unsalted butter 2 tablespoons olive oil1/2 teaspoon kosher or sea salt2 tablespoons freshly snipped chives
Clean potatoes and put in a large pot. Cover with water making sure there is about 3 inches of water above the potatoes. Bring to a boil and let cook until just tender enough to insert a fork, about 15-20 minutes. Drain.
In a large frying pan over medium heat, add the butter and olive oil. Once the butter is melted add the potatoes.
With a fork gently press down on each potato breaking the skin and smashing them a bit. You don’t want to break them up, just open them up a little. Sprinkle with the salt and let brown on that side without turning. Just leave ‘em alone.
When they are nice and brown, turn each potato over. Again, leave them alone and let them brown. Once they have browned nicely on the second side add the chives and dump into a serving dish.
Serving Size: Feeds four
Number of Servings: 4
Recipe submitted by SparkPeople user JEANNEMARIE23.
In a large frying pan over medium heat, add the butter and olive oil. Once the butter is melted add the potatoes.
With a fork gently press down on each potato breaking the skin and smashing them a bit. You don’t want to break them up, just open them up a little. Sprinkle with the salt and let brown on that side without turning. Just leave ‘em alone.
When they are nice and brown, turn each potato over. Again, leave them alone and let them brown. Once they have browned nicely on the second side add the chives and dump into a serving dish.
Serving Size: Feeds four
Number of Servings: 4
Recipe submitted by SparkPeople user JEANNEMARIE23.
Nutritional Info Amount Per Serving
- Calories: 192.7
- Total Fat: 12.7 g
- Cholesterol: 15.3 mg
- Sodium: 338.4 mg
- Total Carbs: 18.1 g
- Dietary Fiber: 2.0 g
- Protein: 2.3 g
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