Smashed Potatoes
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
45 mins
Total Time:
60 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 4 |
| Serving Size | 4.41 oz |
Ingredients
35.30 oz
potatoes
4 tbsp
olive oil
1 tsp
salt
1 tsp
black pepper
1 tsp
garlic powder
1 tsp
dried rosemary
Directions
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Wash and scrub the potatoes thoroughly. Leave the skin on for added texture.
Step 3
Place the potatoes in a large pot and cover with water. Bring to a boil and cook until the potatoes are fork-tender, about 15-20 minutes.
Step 4
Drain the potatoes and let them cool slightly. Place them on a baking sheet lined with parchment paper.
Step 5
Using a fork or potato masher, gently press down on each potato to flatten it. Be careful not to completely mash them.
Step 6
Drizzle the potatoes with olive oil and sprinkle with salt, black pepper, garlic powder, and dried rosemary.
Step 7
Roast the potatoes in the preheated oven for 25-30 minutes, or until golden and crispy.
Step 8
Remove from the oven and serve hot.
Nutrition Facts
Fat:
8 g
(72
kcal)
Protein:
3 g
(12
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 8.82 kcal | 0.44% |
| Vitamin A | 0 IU | 0% |
| Monounsaturated Fat | 0.1323 g | 0% |
| Saturated Fat | 0.0441 g | 0.04% |
| Fat | 0.3528 g | 0.25% |
| Carbohydrates | 1.323 g | 0.26% |
| Sodium | 17.64 mg | 3.53% |
| Fibers | 0.1323 g | 0.35% |
| Sugars | 0.0882 g | 0% |
| Protein | 0.1323 g | 0.16% |
| Vitamin C | 0.882 mg | 0.98% |
| Calcium | 0.0882 mg | 0.02% |
| Iron | 0.2646 mg | 0.05% |
| Potassium | 26.46 mg | 5.29% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.6615 mg | 50.88% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0.1323 mg | 0.88% |
| Zinc | 0.1764 mg | 0.04% |
| Selenium | 0.0882 mcg | 0.02% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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