Smashed Red Potatoes speckerreck
- Number of Servings: 10
Ingredients
12 whole red potatoes (smaller is better)extra virgin olive oilgarlic powder to tastekosher salt to tastefreshly ground black pepper to tasteoptional: chopped chives or chopped bacon for garnishother: table salt for boiling water
Fill a large, heavy pot two-thirds full of water. Generously sprinkle table salt into water, and bring to a boil. Add potatoes and cook just until they are tender when pierced with a fork. Don't overcook them. Remove potatoes and drain.
Preheat oven to 450, with rack on upper middle position.
Cover a large baking pan with foil. Brush foil with plenty of olive oil (be generous, as this prevents sticking.)
When potatoes have cooled enough to handle, gently press down each potato with a potato masher until they are about ˝ inch thick. Lay smashed potatoes on prepared pan. Generously brush tops with olive oil, and don't be shy here!
Sprinkle tops generously with kosher salt, pepper, garlic powder, and chives/bacon if you are using. Don't be afraid to use enough salt.
Bake 20-25 minutes, or just until nicely browned and sizzling!
Serving Size: makes 12 servings
Preheat oven to 450, with rack on upper middle position.
Cover a large baking pan with foil. Brush foil with plenty of olive oil (be generous, as this prevents sticking.)
When potatoes have cooled enough to handle, gently press down each potato with a potato masher until they are about ˝ inch thick. Lay smashed potatoes on prepared pan. Generously brush tops with olive oil, and don't be shy here!
Sprinkle tops generously with kosher salt, pepper, garlic powder, and chives/bacon if you are using. Don't be afraid to use enough salt.
Bake 20-25 minutes, or just until nicely browned and sizzling!
Serving Size: makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 146.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 465.1 mg
- Total Carbs: 26.0 g
- Dietary Fiber: 2.0 g
- Protein: 3.0 g
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