1 Video | Photo: Golden Crushed Potatoes Recipe
Ingredients
- 8 small gold creamer potatoes (like Yukon gold), about 1 pound
- Cooking spray
- 1 tablespoon olive oil
- 1/4 teaspoon salt
Directions
Preheat the oven to 450 degrees F.
Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.
Nutritional Analysis (Per Serving)
Calories: 120
Total fat: 3.5g
Saturated fat: 0.5g
Monounsaturated fat: 2.5g
Polyunsaturated fat: 0.5g
Cholesterol: 0mg
Sodium: 150mg
Carbohydrates: 20g
Protein: 2g
Fiber: 2g
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By kingdietrich
chicago, IL
on November 28, 2011
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I tried a similar recipe which called for sprinkling on chopped fresh thyme (I used dried and they turned out great. Can't get much simpler than this. Once steamed, you can lay the potatoes on a sheet pan or cutting board and use the bottom of another sheet pan to flatten them all at once. I've found these are better when you use the smallest new potatoes you can find and it isn't so easy these days to find really small ones. I sprinkled Parmesan on them as well.
By herepiggy
KY
on October 22, 2011
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So simple -- yet so good and healthy! I had forgotten that steaming potatoes is one of the best ways to cook them. My nana used to steam her potatoes all the time -- thanks for bringing this one back Ellie! As always -- Ellie totally rocks -- I can eat the food I want and be healthy and slim too!
By tanyay_9243527
Corona, CA
on October 05, 2011
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These were great!! Crispy on the outside, soft and yummy on the inside! Our kids enjoyed something different. I added salt pepper and garlic powder before putting them in the oven. I will definately make these again! Thanks Ellie!
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