1 of 13 photos
| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (687g) Recipe makes 4 servings |
||
| Calories 559 | ||
| Calories from Fat 38 | (6%) | |
| Amount Per Serving | %DV | |
| Total Fat 4.2g | 6% | |
| Saturated Fat 0.7g | 3% | |
| Monounsaturated Fat 2.6g | ||
| Polyunsaturated Fat 0.7g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 41mg | 1% | |
| Potassium 2887mg | 82% | |
| Total Carbohydrate 119.7g | 39% | |
| Dietary Fiber 15.6g | 62% | |
| Sugars 5.3g | ||
| Protein 14.1g | 28% | |
Smashed Potatoes
By: Jewelies
May 23, 2005
Use your favourite herbs and spices to top these tasty, crunchy potatoes. Our family love a pinch of cayenne pepper, cumin and caraway seeds. I also like to dab the potatoes with a bit of butter before cooking.
SERVES 4
Ingredients
- 16 small potatoes, washed
- 1 tablespoon olive oil, more if desired
- 1 tablespoon caraway seed or cumin or fennel seed (example)
- 1 tablespoon thyme or rosemary, chopped (example)
- salt and pepper, to taste
Directions
1
Preheat oven to 250°C.2
Don't peel the potatoes but bring them to the boil in a pot of salted water.3
Boil until tender.4
Drain and transfer to a lightly greased baking tray.5
Use a potato masher to squash each potato flat, until it is twice its orginal diameter.6
Brush the tops of the potatoes with oil and scatter with your choice of seeds and fresh herbs, salt and pepper.7
Bake the potatoes for 20-25 minutes until crisp and golden.
Questions about this recipe?
Spot an error in this recipe?
More recipes like this one:
Chicken Tagine With Potatoes and Peas (Morocco -- North Africa)
Browse similar recipes by category
- Course > Side Dishes
- Main Ingredient > Vegetables > Potatoes
- Cuisine > Oceania > Australian
- Preparation > Time to Make > < 60 mins
- Preparation > Simple > Beginner Cook
- Preparation > Inexpensive
- Occasion > Dinner Party
- Occasion > Taste/Mood > Comfort Food
- Dietary > Kid Pleaser > Infant/Baby
- Dietary > Vegetarian
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Gluten-free
- Dietary > Low in... > Low Fat
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Cholesterol
- Dietary > Low in... > Low Sat. Fat
- Dietary > Low in... > Low Calorie
- Dietary > Low in... > Low Protein
Featured Reviews for This Recipe
From: Derf
On Jun 29, 2009
wow the real star of our dinner party! they were a huge success, everyone wanted more. and the recipe. the touch of cayenne was perfect with the other herbs and spices. I will be making them again and often, they turned out lovely and crisp and sooo tasty! I used olive oil to drizzle on them before roasting. It was great to be able to make them the day before and have them ready to roast for the dinner. I used tiny new red potatoes. Thanks for posting !!
From: MichelliBelli
On Jun 25, 2009
Great with onion and garlic powder, and rosemary! I loved the technique used and will change up the spices and herbs from time to time. Great basic recipe and idea!
From: Christmas Carol
On Jul 28, 2005
What a fun potato! I say this because they remind me of giant baked potato skins but only better because the potato is still in them! I baked them at 425F for about 20 minutes and they turned out perfect... crisp and lightly browned on top and crispy skins. I topped them with seasoned salt and caraway seed but couldn't resist adding some shredded sharp cheddar cheese the last 5 minutes of baking. Then a dollop of sour cream and fresh chopped flat leaf parsley to finish. I'm sure bacon pieces, chopped chives or scallions, or any potato skin toppers you enjoy would go fantastically on these. Excellent- we loved them!
From: Kookaburra
On Dec 6, 2006
These were absolutely delicious and such fun! I used 4 large potatoes. I actually boiled them in the morning, then finished the rest of the recipe in the evening. This made it very simple and would work well if you were making them for guests. I drizzled the potatoes rather generously with oil and sprinkled with a mixture of caraway seeds (1 dessertspoon), garlic powder, cumin (1 teaspoon each), salt and black pepper (1/4 teaspoon each). It didn't matter that the potatoes broke up a bit - that's part of the charm of this dish - and the broken bits get lovely and crispy. I actually baked the potatoes for around 50 minutes at 200C which resulted in a lovely crispy crunchy skin and soft and fluffy inside. The leftovers reheated well in the microwave the next day. Thanks Jules - keep those recipes coming!
ideas from Recipezaar
Sister Sites: Food Network | HGTV | HGTVPro | DIY | Fine Living | Great American Country | FrontDoor.com Real Estate | Ecologue
Comparison Shop for Kitchen Appliances & Utensils at Shopzilla & BizRate
UpMyStreet and uSwitch.com provide UK comparison services for Energy, Home Phone, Broadband, Credit Cards, Loans, Mobile Phones and Car Insurance
© 2009 Scripps Networks, Inc. All rights reserved