Purple Peruvian Smashed Potatoes Recipes

Steps:

• Preheat oven to 400 degrees F. Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, garlic, oregano, salt and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

Steps:

• Preheat oven to 400 degrees F.
• Halve the potatoes and place them in a bowl. Cover them with water if you cut them ahead of time.
• In another bowl, mix olive oil, oregano, garlic, salt, and pepper. Mix well. Drain potatoes well and add them to the oil mixture. Toss with olive oil mixture. Spread the potatoes on a sheet pan. Roast for 30 minutes until potatoes are tender. Sprinkle with cilantro and serve.

Steps:

• Pour 4 inches of water into a large saucepan or soup pot. Put a steamer basket in the pot and bring the water to a boil. Put the potatoes into the steamer basket and steam until tender, about 10 minutes.
• Remove the steamer basket and pour out the water. Put the potatoes into the pot, add the broth, and gently warm over low heat. Add 1/2 teaspoon of salt and the olive oil, then smash with a potato masher. Stir in the chives, parsley, and a generous pinch of salt and serve right away.
• Store in an airtight container in the refrigerator for 3 days.
• (per serving)
• Calories: 190
• Total Fat: 10.7g (1.5g saturated, 7.5g monounsaturated)
• Carbohydrates: 24g
• Protein: 2g
• Fiber: 2g
• Sodium: 310mg