Amazing Smashed Potatoes with Scallions & Sun Dried Tomatoes
Smashed and golden-browned potatoes adorned with sautéed scallions and sundried tomatoes is the ultimate side-dish that's light and tasty and not laden in oil.
Servings: 7 servings, about 2 potatoes each
Ingredients
Potatoes:
- 1 1/4 pounds medium new potatoes tri-color; use 15; 5 each color
- 1 tablespoon extra virgin olive oil
- 1 tablespoon unsalted butter I use organic
- 1/8 teaspoon sea salt
- 1/4 teaspoon freshly cracked black pepper
Scallion and Sun Dried Tomato Topping:
- 2 teaspoons extra virgin olive oil sliced thin on the diagonal
- 1/2 cup scallions*
- 1/4 cup sun dried tomatoes chopped 1/4"
- 2 teaspoons fresh thyme leaves
- 2 teaspoons fresh lemon juice
Instructions
Potatoes:
- Wash and scrub potatoes. (I use 5 yellow, 5 red and 5 purple) Set a medium sized pot with a steamer basket. Add enough water to come up to the basket and bring to a boil.Add the potatoes, reduce heat to a simmer and cook the potatoes for 15 -16 minutes - test with a knife to test if they are tender and just cooked.
- Remove the potatoes to a bowl and cool for FIVE minutes.
- Place a few potatoes in a cutting board. "Smash" potatoes pressing down gently but firmly with a metal spatula to 1/2" tall. Proceed to smash all potatoes.Add 1 T. EVOO and 1 T butter to a cast iron skillet (can use stick proof.) Raise heat to medium-high, when hot, add all the potatoes. Sprinkle tops with the salt and pepper. Cook until crispy and golden brown underneath, flip all over.
- Cook in the second side until golden brown, then remove them to a large plate.
Scallion and Sun Dried Tomato Topping:
- Wipe the pan clean. Add 2 teaspoons EVOO and raise heat to low-medium. Add the scallions and the sun-dried tomatoes and stir until just softened, 2 minutes. Add the thyme leaves and lemon juice, stir one more minute. Season with a few pinches of sea salt.
- Top the potatoes with the topping and enjoy! Can add the potatoes to a baking tray with the topping covered - and reheat at 325 degrees to just warm through.
Notes
This recipe may not be reproduced without the consent of its author, Karen Sheer.