Photo: Lars Blankers
Crispy Smashed Potatoes
8 ingredients
openrecipes
A two-step cooking process yields potatoes that are tender on the inside and crispy on the outside. First, simmer them in salted water. Let cool, then smash the potatoes and fry in a griddle pan until browned. Garnish with a handful of chopped fresh herbs.
Estimated Nutrition (whole recipe, rough)
397
Calories
5g
Protein
26g
Fat
40g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 lb. baby Yukon Gold potatoes, each 1 to 2 inches each in diameter
- Sea salt, to taste
- 1/4 cup olive oil, plus more as needed
- 1 fresh rosemary sprig plus 1/2 tsp. chopped rosemary
- 2 Tbs. unsalted butter
- Freshly ground pepper, to taste
- 1/2 tsp. chopped fresh thyme
- 2 tsp. chopped fresh flat-leaf parsley
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes