If you haven’t tried Crash Hot Potatoes, you are most definitely missing out. These babies are to die for!
I’m sticking with my New Year’s resolution to expand my culinary vision, and spending the month of January cooking recipes I’ve collected from my favorite foodies.
I don’t know why the creator of these divine roasted potatoes called them Crash Hot Potatoes, and truthfully, I don’t care. These little gems are worth every calorie!
Naturally, I have to put my own twist in the mix and attempt to skinny up and reduce the calories, so here are my – never to be humble – suggestions . . .
* Steam or microwave your potatoes to retain as many nutrients as possible.
* After you’ve had fun smashing them up, spray them with olive oil cooking spray rather than brushing them with oil.
* Use fresh herbs like thyme, rosemary or parsley to impart flavor without adding calories.
And for heaven’s sake, don’t think that watching your weight means you can’t eat potatoes. I can’t tell you how often I hear this comment.
“Kristi, you know I can’t eat potatoes! There’s just too many carbs in them!”
Potatoes that aren’t loaded with fattening toppings are just fine in moderation. They boast a nice dose of potassium and fiber, not to mention a little vitamin C. If you don’t believe me, check out World’s Healthiest Foods. If they list potatoes as a go-to food, so should you!
Now that I’m done with my very opinionated lecture on the health benefits of potatoes – it’s time to dig in and enjoy. Happy cooking!
Serves 2 large servings
Amount Per Serving Calories: 296 Weight Watchers Points Plus 7 Total Fat: 6.92g Cholesterol: -- Sodium: 126mg Total Carbs: 54.03g Dietary Fiber: 8.55g Sugars: 3.91g Protein: 5.77g
- 16 baby new potatoes
- Olive oil cooking spray
- 1 dash salt
- 1 pinch pepper
- ½ tablespoon rosemary, finely chopped
- 1/4 cup fresh chopped Parsley
- Preheat oven to 400.
- Steam potatoes for 10 minute until just tender.
- Place potatoes in a non-stick cookie sheet sprayed with cooking spray and gently mash each with a potato masher to squash a bit and open them up.
- Spray with olive oil cooking spray and sprinkle with salt and pepper.
- Bake for 20 minutes until crisp and browned.
- Sprinkle with fresh chopped parsley.