Crushed Red Skin Potatoes
Crushed Red Skin Potatoes – the perfect traditional side with a modern twist you can claim as your own.
The skin-on preparation adds a touch of earthiness and rustic charm, while the red skin variety provides a beautiful pop of color.
With just a few basic ingredients and minimal prep work, Crushed Red Skin Potatoes can be easily whipped up in no time.
They also make for a great crowd-pleaser dish, as their comforting and familiar flavors are universally loved.
Be sure to check out our other vegetarian recipes, too!
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Crushed Red Skin Potatoes
What make these kinds of potatoes perfect side dishes? One of the best things about this dish is its simplicity.
One of the best things about this dish is its simplicity. With just a few basic ingredients and minimal prep work, Crushed Red Skin Potatoes can be easily whipped up in no time.
They also make for a great crowd-pleaser dish, as their comforting and familiar flavors are universally loved.
Ingredients:
- 1 pound baby red skin potatoes
- cold water
- 1 pinch kosher salt, plus additional, to taste, divided
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons finely minced Italian parsley
- ground black pepper
Directions:
Preheat oven to 425 F.
Add potatoes to stock pot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
In medium bowl, whisk olive oil, garlic and parsley.
Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
Crushed Red Skin Potatoes
Crushed Red Skin Potatoes - the perfect traditional side with a modern twist you can claim as your own.
Ingredients
- 1 pound baby red skin potatoes
- cold water
- 1 pinch kosher salt, plus additional, to taste, divided
- 1/4 cup olive oil
- 2 garlic cloves, minced
- 2 tablespoons finely minced Italian parsley
- ground black pepper
Instructions
Preheat oven to 425 F.
Add potatoes to stock pot. Cover with cold water by about 1 inch and add 1 pinch salt. Over high heat, boil 8-10 minutes, or until fork tender. Drain and completely cool with running cold water.
Once cool, carefully crush potatoes with palms until skin breaks and potatoes are slightly crushed.
In medium bowl, whisk olive oil, garlic and parsley.
Place crushed potatoes on aluminum foil-lined baking sheet and toss lightly with olive oil mixture. Season potatoes on both sides with kosher salt and ground black pepper, to taste. Roast potatoes until crisped and golden brown, 15-17 minutes.
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Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 225Total Fat: 14gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 0mgSodium: 37mgCarbohydrates: 23gFiber: 2gSugar: 2gProtein: 3g
Nutrient values are only estimates provided by online calculators. Various factors can change the nutritional information in any given recipe.