Garlic Herb Smashed Potatoes
Double cooking these potatoes makes them perfectly tender inside and extra crispy on the outside.
Cooking time30 min
Prep time10 min
Portions 6
Ingredients
- 1 1/2 pounds baby potatoes (Yukon Gold or red), scrubbed
- 2 teaspoons salt
- 5 tablespoons Country Crock® Plant Butter with Olive Oil Tub, melted and divided
- 2 cloves garlic, minced
- 2 tablespoons chopped fresh herbs (we used rosemary, chives and thyme)
| Energy (kcal) | 66 kcal |
| Energy (kJ) | 273 kJ |
| Protein (g) | 1.7 g |
| Carbohydrate incl. fibre (g) | 14.9 g |
| Carbohydrate excl. fibre (g) | 13.0 g |
| Sugar (g) | 0.7 g |
| Fibre (g) | 1.9 g |
| Fat (g) | 0.1 g |
| Saturated fat (g) | 0.0 g |
| Unsaturated fat (g) | 0.0 g |
| Monounsaturated fat (g) | 0.0 g |
| Polyunsaturated fat (g) | 0.0 g |
| Trans fat (g) | 0.0 g |
| Cholesterol (mg) | 0 mg |
| Sodium (mg) | 780 mg |
| Salt (g) | 1.95 g |
| Vitamin A (IU) | 2 IU |
| Vitamin C (mg) | 16.8 mg |
| Calcium (mg) | 11 mg |
| Iron (mg) | 0.67 mg |
| Potassium (mg) | 359 mg |
Instructions
- Preheat oven to 450°F. Arrange potatoes in large pot and cover with cold water by about 1-inch. Add salt and bring to a boil over high heat. Reduce heat and simmer until potatoes are tender, about 20 minutes. Drain and let cool slightly.
- Meanwhile, combine 4 tablespoons Country Crock® Plant Butter, garlic and herbs.
- Brush two baking sheets with remaining Plant Butter and arrange potatoes on baking sheet. Smash potatoes with a drinking glass or measuring cup until flattened but still in one piece. Brush with Plant Butter mixture. Roast until crisp and golden brown, about 10 minutes.
