Garlic and Paprika Smashed Potatoes
(0 votes)
(0 votes)
Health Score:
97 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 40 min.
Ready in
Calories:
310
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 310 cal. | (15 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.2 g | (11 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin K | 7.2 μg | (12 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4.5 mg | (38 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 43 μg | (14 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 2.6 μg | (6 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 47 mg | (49 %) | ||
| Potassium | 1,005 mg | (25 %) | ||
| Calcium | 84 mg | (8 %) | ||
| Magnesium | 57 mg | (19 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 10 μg | (5 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 6.4 g | |||
| Uric acid | 39 mg | |||
| Cholesterol | 24 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 32 ozs small, white potatoes (washed and scrubbed)
- salt (to taste)
- 1 tsp Curry powder
- 2 tsps dry Dill
- 1 tsp smoked paprika
- freshly ground Black pepper (to taste)
- 2 Tbsps good-quality olive oil
- 2 cloves garlic cloves (peeled and finely minced)
- 3 shallots (peeled and diced)
- fresh mint (for garnish)
- 1 cup fat-free Sour cream (for serving)
Preparation steps
1.
Place potatoes in a pot of salted water, cover and bring to a boil over medium-high heat. Reduce the heat to medium-low and gently simmer the potatoes until fork tender, about 15 minutes. Drain well and let it cool.
2.
Meanwhile, in a small bowl, combine curry powder, dill, smoked paprika, salt and pepper. Set aside.
3.
Once the potatoes are cool enough to handle, smash them with the flat side of a chef knife. In a large sauté pan set over medium heat, add the olive oil. Add the shallots and garlic and sauté about 3 minutes. Carefully arrange the potatoes in hot pan and season well with curry-dill mixture. Sear each side of the smashed potatoes for about 2 to 3 minutes, or until they are golden and crispy.
4.
Transfer potatoes to a serving platter, garnish with mint leaves and serve immediately with a side of sour cream.
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