I love potatoes. I REALLY love them. I might even go so far as to name them as my favorite food. Maybe. Sorry, chocolate, you might have been demoted. 🙂 Lately, my suppers (and if I’m lucky and have leftovers, my lunches) have been comprised mostly of potatoes. I make sweet potato fries and white potato fries with ketchup, potatoes are the stars of giant pans of roasted veggies, and they simply melt in your mouth as fluffy baked potatoes with some non-dairy butter, salt, and pepper. My new potato obsession these days, though, is smashed red potatoes. I’m going to share with you how to make these hot, buttery, smooth, crispy, absolutely delectable vegetables today.
You may have been told that potatoes are bad for weight loss. You may have been warned that they have too many carbs and need to be avoided. You might look longingly at these lovely pieces of heaven and exercise all of your willpower to keep yourself from devouring them. You might even have beaten yourself up and said unkind things to yourself as a result of giving in to your potato cravings. It’s time to embrace these vegetables again, and give them back their good reputation. They are great sources of fiber, vitamin C, and potassium and are naturally fat, cholesterol, and sodium free! At only 110 calories for a 5 oz. potato, they are low in calories, too!
The trouble with potatoes occurs when we load them with high-calorie, high-fat toppings and lots of salt, completely burying all that nutrition under pats of butter, dollops of sour cream, and mounds of cheese. But we have to like the healthy things we eat or we won’t eat them, right? So, that leaves us with finding alternatives to those things and being okay with a tiny cheat now and then. If our food is bland and boring, we will surely go back to eating the unhealthy things we know we should avoid. If we are ever to be healthy and slim, we have to make healthful eating a way of life, a lifestyle. We have to find a way of making what we eat so delicious that we want to eat that way for the rest of our lives, that we don’t miss the unhealthy things we used to eat!
These potatoes are my idea of comfort food, which I really appreciate as the weather gets colder here! I’ll be sharing more of those warm, filling foods with you in the near future, so get excited!!
oven-baked smashed red potatoes
- 2.5 pounds of red potatoes
- 1 T. dairy-free butter (or real butter, if you must)
- garlic-herb seasoning blend
Preheat your oven to 450 degrees. Scrub your potatoes, and prick them a few times on each side with a fork, which helps them to cook evenly.
Place them on a foil or <a href="http:////ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=colmeveg-20&marketplace=amazon®ion=US&placement=B01EOOVU38&asins=B01EOOVU38&linkId=3170b907e320d4f20a9125940bd7b0ef&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=eb506f&bg_color=ffffff” target=”_blank”>baking mat-covered cookie sheet. Bake for about an hour, or until soft all the way through and the skins are a little crinkly looking. If you are using tiny potatoes, you can cook them for less time, maybe 45 minutes. My advice is to try it, and write down how long it took to come out perfectly, and that way you know for all the other times you’ll be making these! Heehee!
Once the potatoes are baked, get ready for the fun part! Grab a potato masher or a spatula or even a glass to smash them with. (You’ll want something that isn’t too open in design. I use a potato masher that is terrible for making mashed potatoes, but perfect for smashing them. If you don’t have one, you can use the bottom of a glass or large spoon that will flatten them without letting too much potato out through the holes.) Carefully press down on each hot potato until the skin pops and they flatten a little.
Once all of the potatoes are smashed, melt your butter in a small bowl, and using a pastry brush, brush each potato with the melted butter.
Sprinkle them with your favorite seasoning. I love the roasted garlic and herb seasoning from Weber, but any will do, and even just salt and pepper is delicious! Then put the cookie sheet back into the oven for 10-15 more minutes until the tops and edges are crispy and crackly. Enjoy!!
Do you have a favorite comfort food? Do you want ideas on how to make it healthy? Let me know in the comments below or email me anytime! I love hearing from you all!! Have a great day!
Here is an Amazon link to a <a href="http:////ws-na.amazon-adsystem.com/widgets/q?ServiceVersion=20070822&OneJS=1&Operation=GetAdHtml&MarketPlace=US&source=ac&ref=qf_sp_asin_til&ad_type=product_link&tracking_id=colmeveg-20&marketplace=amazon®ion=US&placement=B01EOOVU38&asins=B01EOOVU38&linkId=3170b907e320d4f20a9125940bd7b0ef&show_border=false&link_opens_in_new_window=true&price_color=333333&title_color=eb506f&bg_color=ffffff” target=”_blank”>baking mat very similar to the one I use for EVERYTHING!!