Smashed Roast Potatoes
Boiled potatoes are an unsung hero in my kitchen. I do love to eat them straight out of the pot slathered in butter and greek yogurt with salt and pepper, but I keep a big container full of them in the fridge for repurposing all week long. Cooking potatoes twice activates a resistant starch that feeds the good bacteria in our digestive system. These are called prebiotics. I often feel that there is too much emphasis given to probiotics and not enough given to how to keep the little bacteria we already have happy! These smashed potatoes are the perfect way to add these prebiotics in to your diet. They take no time at all to cook up and they are crispy and creamy in all the right places.
Ingredients:
Makes 8 servings
2 pounds small creamer or red potatoes
2 tablespoons olive oil
salt and fresh black pepper to taste
Directions:
Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. Place the potatoes in a pot and cover with water. Bring to a boil for about 15 minutes. You should be able to pierce the potato easily with a knife. Drain the potatoes and place them on the baking sheet. Use your palm or the bottom of a glass to press the potatoes until they crack open and flatten to about a quarter inch in height. Drizzle them with olive oil and sprinkle with the salt and pepper. Pop them in the oven and roast for about 30 minutes until golden brown and crispy.
