|2 servings||calories per servings 520||protein serving 22 g||carbs per serving 41 g||total fat per serving 31 g|
Smashed potatoes begin their journey in a similar way to mashed potatoes - boiled in a pot of water until tender, then drained. The next step is where the two preparations part ways; you’ll take your small potatoes and squash them onto a baking sheet before seasoning and baking them in the oven. The result is tasty bites of potato that are tender on the inside and crispy on the edges, sort of like french fries, but way fluffier! Spicy andouille sausage, summer squash and tomatoes take a turn in the oven as well, toasting until flavorful and all the more satisfying for this late spring dinner.
|Nutrition Facts||/ Per Serving|
|Total Fat||31 g|
|Saturated Fat||9 g|
|Trans Fat||0 g|
|Total Carbohydrates||41 g|
|Dietary Fiber||8 g|
• Heat oven to 450° F.
• In a saucepan, combine potatoes, enough water to cover and 1 teaspoon kosher salt. Place over high heat.
• When water boils, reduce heat to medium. Cover pan, and simmer until potatoes are slightly tender, 10-12 minutes.
MISE EN PLACE
• Halve squash lengthwise. Cut crosswise into 1/2-inch slices.
• Finely chop green onion.
• Pick and chop parsley leaves.
• Halve tomatoes lengthwise.
• Cut or tear lettuce into bite-size pieces.
• Slice andouille at an angle into 1/2-inch thick rounds.
• Drain potatoes well. Transfer to a cutting board.
• Using a sturdy drinking glass or meat mallet, smash each potato until it splits and is about 1/2-inch high.
• Grease a baking sheet with 2 teaspoons cooking oil.
• Arrange potatoes on 1 half of prepared baking sheet in a single layer.
• Bake until potatoes start to brown, 8-10 minutes.
• Flip potatoes.
• Add andouille and summer squash to empty half of baking sheet.
• Sprinkle with green onion. Bake until potato and andouille are browned, about 15 minutes.
In a large bowl, whisk together mustard, vinegar and 1 tablespoon olive oil. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Transfer hot potatoes to bowl.
• Add butter and parsley. Toss gently to combine. Taste and adjust seasoning as desired with kosher salt and pepper.
• To squash and andouille, add tomato. Gently stir to heat tomatoes through.
• Season with 1/4 teaspoon kosher salt.
• Toss lettuce in dressing. Divide between 2 dinner plates.
• Serve with potatoes, andouille and squash. Enjoy!
Nancie McDermott is a cookbook author and cooking teacher fascinated by the people, stories, and places behind the food. A NC native and graduate of UNC Chapel Hill, she loves exploring the history, culture, and distinctions within the regional cuisines of the American South. Nancie is a member of the International Association of Culinary Professionals, Les Dames d’Escoffier, Association of Food Journalists, and the Southern Foodways Alliance, and lives with her family in Chapel Hill NC.Learn More...