Tuesday, September 25, 2018

Italian Smashed Potatoes

Hi friends, I am so sorry that I have been MIA!  I have been doing Whole 30 during most of August and September!  If you don't know much about Whole 30, you should totally check it out.  It isn't easy but I highly recommend it! 

During whole 30 in September, we enjoyed a lot of grilled meat and roasted veggies.  Blue Apron has had Whole 30 compliant food for the month of September.  Since it is just Chris and me, we have enjoy Blue Apron meals for several weeks.  If you haven't tried Blue Apron, you should.  We have tried unique foods, unique ways to cook different foods, etc. 

All of that to say, I haven't cooked as much lately.... at least not new recipes. 

We did have an Italian birthday lunch at preschool last week.  I made a yummy Antipasto Salad that was Whole 30 compliant.  Susan made a Whole 30 Zuppa Toscana soup and Barb made these amazing Italian Smashed Potatoes.  Both were fabulous! 

I will make the soup soon, when it gets a little cooler outside.  I made the Italian Smashed Potatoes this weekend - they are fabulous!  They are buttery and and soft and crispy on the edges.  I highly recommend these potatoes!  Barb made two pans of them for 16 teachers and we ate almost every bite!

Italian Smashed Potatoes (adapted from The Whole Cook)

1 1/2  lbs baby yellow potatoes
3 Tbsp olive oil
3 Tbsp ghee (or butter if not doing Whole 30)
1 Tbsp garlic, minced

Italian Seasoning:
     1 tsp garlic powder
     1 tsp dried oregano flakes
     1 tsp dried basil flakes
     1/2 tsp onion powder
     1/2 tsp crushed red pepper
     3/4 tsp salt
     1/2 tsp pepper

Preheat oven to 450.   Mix the Italian seasoning together in a small bowl. Bring a pot of water to boiling and add potatoes.  Allow them to boil 5 - 8 minutes or until potatoes are soft to the touch.  Oil your baking sheet with olive oil to prevent sticking.  After potatoes have boiled and are soft, spread potatoes in an even layer on the oiled baking sheet.  Don't have the potatoes touching each other so they will brown.  Use a potato masher or a fork and gently press down on each potato so they are a bit flattened.  A potato masher works the best as it flattens the potatoes evenly.  Melt the ghee (or butter) in microwave.  Stir in the garlic to the melted ghee.  Pour mixture evenly over the potatoes.  Sprinkle the Italian seasoning all over the potatoes - use it all.  Bake for 20 - 25 minutes or until the potatoes have some browning and are crispy on the edges.  (I check at 15 minutes - all depends on the size of the potatoes).  Remove from oven and serve warm!

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