Brady’s Smashed Yukon Gold Potatoes
FOOD AS MEDICINE:
Brady Miller doesn’t often make an appearance on social media, but when he does it is usually in the kitchen or manning the grill where he is making magic happen with the same attention to detail that he uses when single-handedly holding up our customer service department! These smashed potatoes are a Brady specialty that comes out for at least a couple times a month when entertaining for brunch or as a welcomed carb cycle dinner side! The secret is, once these are in the oven, don’t touch em…like the thermostat (Dad jokes).
2 pounds yukon gold potatoes (about 4 cups)
1 bay leaf
1 Tbsp sea salt
4 Tbsp olive oil
2 Tbsp chopped fresh thyme
Coarse sea salt
Preheat the oven to 400 degrees. Scrub and rinse the potatoes and place in a large stockpot. Cover with water and salt generously (about 1 Tbsp sea salt) and add the bay leaf. Bring to a boil over medium heat and cook about 15 minutes, until potatoes can easily be pierced with a fork. Strain and let cool about 5 minutes, until they can be easily handled. Drizzle about 1 Tbsp of olive oil over a large baking sheet. Distribute the potatoes evenly over the baking sheet and use the bottom of a mug or mason jar to smash them to about 1/2 inch thickness. Once all the potatoes are smashed, drizzle the remaining olive oil and sprinkle with thyme, black pepper and a pinch of coarse sea salt. Bake 35-40 minutes until browned and crispy. Finish with additional coarse sea salt if desired.
Makes 8 servings of 1/2 cup each
Nutrition per serving: 148 Calories, 7g Fat, 20g carbs, 4g Protein
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