Smashed potatoes with Pumpkin Seed Oil, Goat Cheese and Caraway Seeds

Smashed Potatoes

Smashed potatoes with Pumpkin Seed Oil, Goat Cheese and Caraway Seeds

Published on July 14, 2015 | In , , | By
0 Comments
    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 4 servings

DSC2538 copyI love smashed Potatoes to me they are addictive so smashed potatoes for dinner sounded awesome.Then the braised beef short ribs with a Caesar salad came to mind.

Never made it to the short rib part, imagine a garlicky Caesar salad, red wine braised beef short ribs and the smashed potatoes, that would have been a killer meal.

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DSC2541They are a twist on the old tiered baked potatoes and let me tell they are AWESOME the prefect combination of crisp, flavor and simple, incredibly fluffy on the inside, incredible crisp on the outside – the perfect side dish to any meal. I really needed to control myself not eating all of them during the testing of the recipe.

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Recipe Rating

  • (5 /5)
  • 1 rating

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Ingredients

  • 1 Lb. of small tri color potatoes
  • 1 1/2 Tablespoon Pumpkin Seed oil
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 Tablespoon Caraway Seeds
  • 1/2 Teaspoon Sea salt
  • 1/4 teaspoon cracked black pepper
  • 3 ounce of Goat Cheese
  • 1 Tablespoon fresh Basil julienned

Nutrition Info

  • 100 Calories

  • 7 g Protein

  • 13 g Total Fat

  • 4 g Saturated Fat

  • 21 g Carbs

  • 3 g Fiber

  • 10 mg Cholesterol

  • 123 mg Sodium

Instructions

  1. Bring potatoes to a boil in a large pot of water seasoned with sea salt. Cook until fork tender, about 20 minutes. Drain and let cool slightly, about 10 minutes.
  2. Pre heat oven to 425 degrees Drizzle baking sheet with 1 tablespoon of olive oil. Lightly crush each potato with the back of a knife until potatoes are about ½ inch thick. Arrange potatoes on baking sheet and brush potatoes generously with the pumpkin seed oil. Season with Sea salt and cracked black pepper and sprinkle with 1/2 of the caraway seeds. Roast, until golden and crisp, about 25 minutes.
  3. Garnish each potato with goat cheese and place in in oven for a few minutes until goat cheese is warm, finish with julienne of fresh basil and sprinkle with the remaining caraway seeds.

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