Herbed, Cheesy crushed red potatos
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 small baby red potatoes, 2 tbsp. olive oil, 2 tbsp. grated parmesan, 2 tbsp. chopped fresh herbs (I used basil because it was fresh from my garden, but dill, oregano, etc., all would work), salt, garlic or garlic powder, smoky paprika and black pepper to taste - I used 1tsp of salt, paprika and garlic powder and just a sprinkle of black pepper.
Steam or boil the potatoes until they are just tender. Preheat oven to 450. While oven is heating, grate the parmesan, chop the fresh herbs, mince garlic (if using fresh). Put 2 tbsp. of olive oil in a small bowl and using a pastry brush, brush it onto a large baking pan or cookie sheet. Add the potatos, equal distant apart, and using a potato masher, mash each potato so it's about the thickness of a cookie. Brush the rest of the olive oil over the top, then sprinkle on the herbs, salt, garlic, pepper and finally sprinkle the cheese over it all. Bake for about 15 minutes. This should be crispy on the outside and tender in the middle. I make this when I am craving potato chips since it is a lot healthier - I'll sprinkle on a bit more salt then I would normally use in my cooking to make it a very satisfying chip substitute.
Serving Size: Serving per person - 2 potatos; makes 4; Note - make sure you are using the small baby red potatoes - 2 of these would make about 2/3 of a cup of mashed potatoes.
Serving Size: Serving per person - 2 potatos; makes 4; Note - make sure you are using the small baby red potatoes - 2 of these would make about 2/3 of a cup of mashed potatoes.
Nutritional Info Amount Per Serving
- Calories: 159.0
- Total Fat: 3.9 g
- Cholesterol: 1.0 mg
- Sodium: 40.3 mg
- Total Carbs: 27.0 g
- Dietary Fiber: 2.0 g
- Protein: 3.5 g
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