Cheryl BurnsSmashed Yukon Golds
In The Fresh Meat Case
Smashed Yukon Golds
In The Fresh Meat Case
PREP TIME: 0min COOK TIME: 40min
Serves 4
- 220
Calories - 4g
Protein - 135mg
Sodium - 1g
Sat. Fat - 2g
Sugar 
Ingredients
4 medium Yukon Gold potatoes
1 1/2 tbsp. olive oil
1/4 cup fresh herbs, minced
Kosher salt and cracked black pepper, to taste
Step 1
Pre-heat oven to 425°F.
Step 2
Place potatoes in a medium pot and cover with cold water. Bring to a boil, reduce heat and simmer potatoes until tender (15 to 18 minutes). Drain potatoes and allow potatoes to cool enough to handle.
Step 3
Drizzle oil evenly inside a low-sides baking sheet and sprinkle liberally with salt, pepper and herbs evenly over oil. Place potatoes on oil in pan and set 1 1/2 to 2 inches apart. With the palm of your hand, gently smash the potatoes to create pancakes about 1/2 inch thick.
Step 4
Oven-roast the potatoes for 35-40 minutes or until golden brown and crispy, turning once during cooking time. Serve immediately while hot with 4 oz. sliced chicken roast.
15 MIN
