loaded smashed potatoes
loaded smashed potatoes
These potatoes have quickly become a staple in my batch cook routine. They’re crispy, versatile, and full of flavor. I generally make them for dinner then have them with eggs for breakfast the following morning. This recipe serves four.
| SERVES | PREP TIME | COOK TIME |
|---|---|---|
| 1 | 10 mins | 55 mins |
INGREDIENTS
1 pound smaller potatoes (yukon or something similar)
1 pint cherry tomatoes, halved
3 cloves garlic
4 ounces feta cheese
2 Tbsp basil, sliced
2 Tbsp mint, sliced
2 Tbsp extra virgin olive oil
kosher salt
pepper
INSTRUCTIONS
Preheat the oven to 450° F. Bring potatoes to a boil in a large heavy bottom pot and cook until they’re nearly done, about 20 minutes. If using honey gold or two-bite potatoes check them about 15 minutes in. They’re ready when they’re easily pierced with a fork or knife but some resistance remains. Transfer them to a Silpat lined baking sheet. If you don’t have a Silpat, use parchment paper or spray your baking sheet with an olive or avocado oil spray to prevent sticking.
Spray the bottom of a sturdy mug or a glass jar with olive or avocado oil; use it to press down on the potatoes, flattening them and creating more surface area. Drizzle with olive oil and add the tomatoes and garlic cloves; season with salt and pepper. Place in the preheated oven and bake for about 25 to 30 minutes, flipping halfway through. Remove the potatoes from the oven and top them with crumbled feta cheese; bake for an additional 5 to 8 minutes or until the feta is warm and the potato edges are crispy and golden brown. Remove them from the oven and top with mint and basil.
Notes
You can make this dish without tomatoes if you don’t have them. You can also use more garlic or replace the mint and basil with cilantro. Let this recipe serve as a template.
Use DF feta or omit to make DF.
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This post was written by Kelly Powers, MA, RDN. Kelly is a Registered Dietitian and Culinary Nutritionist who takes a holistic approach to nutrition and health. She is a recipe developer with a food blog highlighting whole foods, simple recipes, and her life in San Francisco. Kelly is the creator of Weeknight Dinners, a weekly meal plan program that helps users get back in the kitchen and feed themselves well. Kelly specializes in meal planning, the Mediterranean diet, and sustainable behavior change, helping her clients reach their health goals while improving their relationship with food.