Golden Crushed Potatoes
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings, serving size 2 potatoes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 150 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
- Level: Easy
- Total: 50 min
- Prep: 10 min
- Cook: 40 min
- Yield: 4 servings, serving size 2 potatoes
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 120 calorie
- Total Fat
- 3.5 grams
- Saturated Fat
- 0.5 grams
- Cholesterol
- 0 milligrams
- Sodium
- 150 milligrams
- Carbohydrates
- 20 grams
- Dietary Fiber
- 2 grams
- Protein
- 2 grams
Ingredients
8 small gold creamer potatoes (like Yukon gold), about 1 pound
Nonstick 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.
