Many of us try to eat a low-carbohydrate diet. Simply put, carbs turn to sugar and sugars have an adverse effect on our bodies. However, we have to weigh the good with the bad, as there are certainly healthy carbs found in whole grains, potatoes, and fruits. Popular diets like Atkins, Paleo and Keto, would not recommend even the healthy carbs, in most cases, when trying to lose weight. So, tubers are typically out of line when it comes to eating a low-carb diet. But what about the nutrients we’d be missing out on? To help the situation, we should probably pass on the “loaded” baked potato and concentrate on the vitamins and minerals potatoes are naturally loaded with. The fiber, potassium, and particularly the vitamin C and vitamin B6 found in potatoes help to maintain heart and bone health. One would think a potato has a lot of calories, too, but an average size Russet potato has about 160 calories. We can definitely find ways to reap the benefits of eating potatoes without overdoing it. A light-handed drizzle of a healthy fat, such as olive oil, will keep these little new potatoes moist, but crisp up the edges in this recipe for Smashed Potatoes. Leaving the skins on will increase the fiber and nutrients — just be sure to scrub them well prior to cooking. Tiny gold potatoes or red new potatoes work well for this type of recipe. The cooking process is started on the stovetop and finished in the oven. Smashed Potatoes are not to be confused with mashed potatoes; they are more like an oven-baked home fry. Enjoy food made fresh!
Smashed Potatoes
12 to 16 small or new potatoes 2 to 3 tablespoons olive oil 3 cloves garlic, peeled and minced Flakey sea salt Ground black pepper
Lightly scrub the potatoes with a damp, abrasive cloth. Place potatoes in a large saucepan and cover with water. Place over medium-high heat and bring to a boil. Reduce heat to medium and continue cooking for about 15 minutes, or until potatoes are fork-tender. Drain water. Preheat oven to 450° F. Line a baking sheet with parchment or foil. Brush on about half of the olive oil. Place potatoes on the baking sheet and smash each one with a fork or the bottom of a glass. Sprinkle the minced garlic evenly over the potatoes. Brush tops with remaining olive oil. Season with salt and pepper. Bake 20 minutes in preheated oven until edges are browned and crispy. Serve immediately. Makes 4 servings.
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