Overview
Smashed Potatoes http://seattletimes.nwsource.com/html/foodwine/2003649742_smashed04.html Serves 8 2 pounds new potatoes 2 tablespoons extra-virgin olive oil 3/4 teaspoon sweet paprika 3/4 teaspoon kosher salt, divided 1/4 teaspoon fresh ground black pepper 3 tablespoons unsalted butter, melted 2 tablespoons grated Romano cheese Scrub the potatoes with a vegetable brush to clean; leave whole. Place in a steamer basket set over a pan of water at a low boil, cover and steam until just tender, about 25 minutes. Remove potatoes from steamer and cool. The recipe can be made a day in advance to this point. Cover cooled potatoes and refrigerate. Preheat oven to 425 degrees. Put potatoes in a bowl and toss with olive oil, paprika, 1/2 teaspoon kosher salt and pepper. When potatoes are evenly coated, use the bottom of a small pan to lightly smash. Arrange in a baking dish and roast in oven 20 minutes. Drizzle with melted butter and sprinkle top with remaining 1/4 teaspoon salt and Romano. Continue roasting 5 minutes. Data per serving: Calories 173 Protein 2.61g Fat 8.18g Carbohydrates 23.03g Sodium 209mg Saturated fat 3.43g Monounsaturated fat 3.71g Polyunsaturated fat 0.58g Cholesterol 12.75mg