Tuesday, May 11, 2010
I made this dish to go with Chicken-Spinach Roulade with Blackberry-Ancho Sauce. I didn't publish it at the same time because both dishes were so good that I didn't want them to detract from each other. I'll put it this way, all three of us went back for seconds on these and Quinn wanted thirds 30 minutes after dinner was over!
Like the chicken, this recipe is based on one by Chef Bobby Flay that I lightened up. mostly by using less oil and by eliminating a whole stick of butter. The potatoes were both crunchy and smooth with both the sweetness of the roasted onion and the kick of the fresh ground pepper.
This recipe takes a little prep work, but it is well worth it, especially at only 106 calories with 2 grams of fat and 3 of fiber per serving.
Smashed Green Onion Potatoes
Makes 8 servings
2 pounds baby red potatoes, quartered
2 bunches (about 12 stalks) scallions
3 teaspoons olive oil (divided)
Salt and pepper to taste
Preheat oven to 450F.
On a foil-lined baking sheet, spread scallions and brush with 1 teaspoon oil. Sprinkle with salt and pepper and roast for about 10 minutes. Remove from the oven and coarsely chop.
Add potatoes, remaining oil, salt and lots of pepper to a bowl and coat potatoes. Spread on a baking sheet and roast until browned.
As soon as the potatoes come out of the oven, combine with scallions in a bowl and smash with a potato masher. Add more salt and pepper if needed.
Deal of the Day: We still have Nancy's grandmother's old potato masher from the farm. There's nothing like the old stand-bys.