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RECIPE
9 INGREDIENTS7 STEPS50MIN

Crispy Garlic Smashed Potatoes

3.6
5 Ratings

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The marriage between Baked Potatoes and Mashed Potatoes: SMASHED Potatoes! Deliciously different and the perfect side dish for any meal!
50MIN
Total Time

Pip & Ebby

Making food does not have to be daunting or difficult. I'm here to help you make delicious eats and have fun in the process!
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Ingredients

US / METRIC
Servings:
4
Serves 4
to taste
1/4 cup
Italian Flat-Leaf Parsley , finely chopped
1
Jalapeño Pepper , finely chopped
1/4 tsp
Garlic Salt
1/2 tsp
Freshly Ground Black Pepper
1/4 tsp
Cayenne Pepper
1/4 cup
Extra-Virgin Olive Oil

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Nutrition Per Serving

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CALORIES
199
FAT
14.0 g
PROTEIN
2.2 g
CARBS
18.4 g

Cooking Instructions

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Step 1
Finely chop the Jalapeño Pepper (1) and remove the seeds. Finely chop the Italian Flat-Leaf Parsley (1/4 cup).
Step 2
Place Baby Red Potato (9) in a large saucepan filled three quarters with water. Bring to a boil over high heat. Boil for 20 minutes, or until a fork can be easily inserted into the centers.
Step 3
Preheat oven to 350 degrees F (180 degrees C). Place parchment paper on a rimmed baking sheet and drizzle with Olive Oil (to taste). Remove the potatoes from the pan of water and place on parchment paper. Smash each potato with a fork a couple times.
Step 4
In a small bowl, combine the flat leaf parsley, jalapeno pepper, Kosher Salt (1 teaspoon), Garlic Salt (1/4 teaspoon), Freshly Ground Black Pepper (1/2 teaspoon), Cayenne Pepper (1/4 teaspoon), Extra-Virgin Olive Oil (1/4 cup)
Step 5
Mix well and spoon the mixture over the smashed potatoes.
Step 6
Bake in the preheated oven for 30 minutes.
Step 7
Serve warm!

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Nutrition Per Serving
Calories
199
% Daily Value*
Fat
14.0 g
18%
Saturated Fat
2.0 g
10%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
18.4 g
7%
Fiber
2.1 g
8%
Sugars
1.7 g
--
Protein
2.2 g
4%
Sodium
766.3 mg
33%
Vitamin D
--
--
Calcium
12.2 mg
1%
Iron
0.8 mg
4%
Potassium
529.6 mg
11%
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