Smashed Red Potatoes
Lesley Daniels
These crispy smashed potatoes are a lighter spin on classic potato skins and sure to satisfy French fry cravings.
Prep Time 10 minutes mins
Cook Time 30 minutes mins
Total Time 40 minutes mins
Servings 4 servings
Calories 373 kcal
- 8 small red potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 4 tablespoons plain Greek yogurt
- 2 tablespoons chopped chives
Preheat oven to 450F.
Poke each potato a few times with a fork. Place on microwave safe plate. Place a paper towel over potatoes. Microwave on HIGH 2 minutes. Turn potatoes over and microwave on HIGH additional 2 minutes, or until tender. Remove from microwave and let cool.
Cut potatoes in half width-wise and toss in olive oil, garlic powder, salt and pepper. Place skin-side-up on parchment-lined baking sheet. Gently press down each potato with a potato masher until about ½-inch thick.
Bake 30 minutes, turning potatoes halfway through cooking, until potatoes are browned.
Let cool slightly before topping with yogurt and chives.
Calories: 373kcalCarbohydrates: 69gProtein: 10gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 374mgPotassium: 1949mgFiber: 7gSugar: 6gVitamin A: 104IUVitamin C: 38mgCalcium: 63mgIron: 3mg
Keyword potatoes, roasted potatoes, side dish