At a Glance
- Prep Method: Baked
- Cuisine: American
- Yield: 3
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Allen Tran, MS, RD, CSSD
Colorful petite potatoes are boiled and then smashed and flavored with lemon, rosemary and Parmesan for a tasty way to re-fuel post-exercise.
Ingredients
- 1 1/2 lbs. red and yellow petite potatoes
- 2 Tablespoons olive oil
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/3 cup grated Parmesan cheese
- 1 Tablespoon roughly chopped fresh rosemary or 1 teaspoon dried
- Zest of 1 lemon
- 1/2 cup plain nonfat Greek yogurt
- 3 Tablespoons sliced green onion tops
Preparation
- Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
- Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
- Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open but are still in one piece and are about 1/2-inch thick. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides.
- Sprinkle potatoes with salt and pepper and cook for 20 minutes. Sprinkle Parmesan, lemon zest and rosemary over potatoes and toss lightly; cook for 10 to 15 minutes more or until potato edges are crispy and brown.
- Serve warm with Greek yogurt sprinkled with green onion tops.
Calories: 310 Fat: 12g Cholesterol: 10mg Sodium: 800mg Vitamin C: 18% Carbohydrates: 42g Fiber: 4g Protein: 11g Potassium: 610mg
