The great flavor of mashed potatoes without all the labor of peeling them. No more KP duty…just bake 'em, smash 'em and finish 'em off on the grill.
Why try? Keeping the skin on means you keep more nutrients, too.
Foodie Byte: Finishing them off on the grill adds a nice subtle touch of smokiness.
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Ingredients
6 yukon gold potatoes
Olive oil
Kosher salt
Preparation
Preheat the oven to 450°F.
Coat the potatoes well with the olive oil and sprinkle plenty of salt all over them. Place on a baking sheet and bake for about 45 to 50 minutes, until they are easily pierced with a knife. Remove from oven. Take a potato masher and press down on each potato.
At this point you can serve them or put them on a grill for about 5 minutes to finish them off.
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