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Crispy Garlic Smashed Potatoes

crispy garlic smashed potatoes Side
Crispy Garlic Smashed Potatoes
  • Prep 15 min
  • Total 1 hr 25 min
  • Servings 10

These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals. ...MORE+ LESS-

February 8, 2018

Ingredients

20
baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1
carton (32 oz) Progresso™ vegetable broth
1/2
cup butter, melted
3
cloves garlic, finely chopped
1/2
teaspoon salt
2
tablespoons finely chopped chives

Steps

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  • 1
    Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
  • 2
    In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
  • 3
    In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
  • 4
    Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.
  • Don’t worry if some of the potatoes break apart during the flattening process. They will still be good.
  • The broth that’s been drained from the cooked potatoes can be used for soup, casseroles or another purpose.

Expert Tips

  • A little grated Parmesan cheese also makes a nice garnish, in addition to the chives.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
90
% Daily Value
Total Fat
10g
15%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
300mg
12%
Potassium
1480mg
42%
Total Carbohydrate
59g
20%
Dietary Fiber
6g
24%
Sugars
3g
Protein
7g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
25%
25%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
1 1/2 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
More About This Recipe
  • Our new favorite potato trend is crispy, smashed potatoes. This vegetarian potato recipe layers on flavor in every step of the recipe, beginning with the first one: boiling potatoes in broth, instead of water. Then (the fun part), potatoes get smashed before roasting to give them their crispy texture. Finally, they get coated in melted garlic butter and finished off with a pretty and bright chive garnish. When you serve these up, they’ll disappear quickly, and don’t be surprised if they’re requested again and again. If you’re interested in traditional baked potato recipes, we’ve got those too. And proceed this way, if you need a cheat sheet with all the tips and tricks for how to bake a potato.

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