Mashed, baked, roasted, scalloped, or fried, I’ve never met a potato I didn’t like. These smashed baby red potatoes are cooked using a 2-step process - starting in the microwave, and finished up under the oven's broiler - resulting in potatoes that are tender on the inside, and crispy on the outside. Insanely delicious. Ingredients: 1 lb. red c-potatoes Low-fat sour cream, to serve on the side (optional) Seasonings used, to taste: Garlic powder Kosher salt Black pepper Parmesan cheese Bacon bits Directions: 1. Wash the potatoes. Take a fork or knife and place a few deep incisions into each side of all the potatoes. Poking holes will allow steam to escape and prevent the potatoes from exploding while they are cooking in the microwave. Place the potatoes into a microwaveable dish, and microwave on High for 10-12 minutes. Test to see if they are cooked through by inserting a knife into the center of the potatoes; it should go in easily. 2. Line a baking sheet with aluminum foil, coat with cooking spray, and place the potatoes onto the baking sheet. 3. Use a fork, a potato masher, or the bottom of a drinking glass to flatten the potatoes. Season them with some garlic powder, salt, black pepper, parmesan cheese, and bacon bits. Spray the tops of the potatoes with cooking spray. 4. Place the baking sheet into the top third of the oven, and broil on High for 5-6 minutes, or until the potatoes are browned and crispy. Top with a dollop of low-fat sour cream (if desired) and serve immediately.
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