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I've been trying to do a better job of not wasting food. We had leftover new potatoes from our short ribs dinner so I decided to smash them so I could bake them at the same time as the zucchini we were having with our chicken. Taylor only liked the skins, Megan only liked the white part. If I put them together I would have had ONE non-picky kid! Oh well.... we were close. The rest of us loved them.
Ingredients
- 12 whole New Potatoes
- 3 Tablespoons Olive Oil
- 2 Tablespoons Parmesan Cheese, shredded
- McCormick Grill Mates Garlic & Onion Seasoning, to taste
- Kosher Salt, to taste
- Black Pepper, to taste
Directions
- Bring salted water to a boil. Add in potatoes and cook until they are tender, about 25 minutes.
- Preheat oven to 450 degrees.
- Drizzle olive oil onto a baking pan. Place potatoes on baking sheet, leaving room between each potato.
- Use a potato masher to gently press down each potato. Spray the tops of each crushed potato with more olive oil.
- Sprinkle potatoes with seasoning, salt, pepper and parmesan.
- Bake for 25 minutes until golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 217g | |
| Recipe makes 12 servings | |
| Calories 182 | |
| Calories from Fat 34 | 19% |
| Total Fat 3.9g | 5% |
| Saturated Fat 0.68g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 27mg | 1% |
| Potassium 970mg | 28% |
| Total Carbs 33.9g | 9% |
| Dietary Fiber 3.6g | 12% |
| Sugars 2.13g | 1% |
| Protein 4.34g | 7% |
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