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Baked Smashed Potatoes




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


original recipe by Peggy Trowbridge Filippone
adapted to GFCF by BL Olson


List of Ingredients




* 8 small new potatoes, unpeeled
* 4 Tablespoons CF margarine, at room temperature
* 1/2 teaspoon dried oregano, crushed between your palms (or your favorite herb)
* 1/4 teaspoon garlic powder
* Kosher salt and freshly ground black pepper
* 1/8 cup grated non-dairy Parmesan cheese
* 1 Tablespoon minced chives
* Hungarian sweet paprika

Recipe



If baking immediately, preheat oven to 450 F.

Boil unpeeled potatoes in salted water until tender. Let cool until you can handle them, then scrape off the peels with a butter knife. (Boiling them in their skins keeps them from becoming water-logged.)

Line a rimmed baking sheet with non-stick foil. Place each potato on the baking sheet and smash to 1-inch thickness with the bottom of a glass or coffee mug. Spread the softened margarine evenly over the tops of the smashed potatoes (don't worry about them being perfectly round). Sprinkle with oregano, garlic powder, salt, pepper, non-dairy Parmesan, chives, and paprika. (At this point, the potatoes may be covered and refrigerated for 1 day.)

Bake smashed potatoes for 15 to 20 minutes until browned. (If made ahead, remove from refrigerator, uncover, and bake for 20 to 30 minutes.)

Yield: 8 servings