Mashed Potatoes, Hot Potatoes, Baked Potatoes, these are all great and wonderful, but SMASHED potatoes are where it's at. They take very little preparation and will please your pickiest guest. Another plus, the health factor and versatility. Their gluten free, baked not fried and can be changed up in so many ways. Fried jalapeños for heat, fried onions for a bit of sweetness or even parmesan and mozzarella cheese will make great additions if your in the mood for something dairy. Potatoes are what I live on during Passover since there's not much else I love. Finding creative ways to eat them is the part that requires effort, challenge accepted! This weeks video takes you step by step through my recipe, check it out here if you'd like or read until the end of the post where it will be inserted as always. And now here's the much anticipated recipe you're here for:
Garlic Fingerling Smashed Potatoes
15-20 Assorted Fingerling Potatoes- Red, Purple, White ( cleaned well, skin on)
2 Tablespoons Extra Virgin Olive Oil
2 Tablespoon Fresh Garlic Cloves, Chopped
1 Tablespoon Fresh Parsley, Chopped
2 Tablespoons Spice Mixture- liberal amounts of chili powder, paprika, garlic powder, salt and pepper mixed to combine.
1. Heat a pot of salted water over medium heat in a medium pot.
2. Once water is bubbling and has come to a boil, add the potatoes and cook for 15-20 minutes or until they are tender enough to easily stick a fork through.
3. Preheat the oven to 350 and grease a non stick baking sheet with a little bit of olive oil.
4. Drain the potatoes and allow the water to completely drip off of them. Then lay them out on the baking sheet and use a shot glass or any glass to smash them, pressing down from the center of the potato and then smashing the outsides as well.
5. Drizzle them liberally with olive oil, then sprinkle the garlic cloves and chopped parsley making sure to get into all the grooves. Lastly sprinkle with the spice mixture.
6. Place the baking sheet in the oven and bake for 15 more minutes or until nice and crispy all along the edges.
7. If you are adding fried onions, jalapeños, cheese or any toppings, do it at this point when they are still oven hot. Serve warm or at room temperate.
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