Corn and Red Pepper Roasted Smashed Potatoes
You just can't go wrong with this side, no matter how you smash it. Plus, they're way more fun than ordinary baked potatoes.
Servings and Ingredients
|4||Hy-Vee russet potatoes|
|Hy-Vee Select olive oil|
|Kosher salt and black pepper, to taste|
|4 tbsp.||chopped roasted red pepper|
|4 tbsp.||Hy-Vee whole kernel corn|
|2 tbsp.||diced red onion|
- Bring a large pot of salted water to a boil. Add potatoes and cook until just fork tender, about 25 to 30 minutes depending upon size of potatoes.
- On a sheet pan, drizzle olive oil. Add boiled potatoes to pan. With a potato masher or flat utensil, gently press down each potato until slightly mashed. Brush tops with additional olive oil and season to taste with salt and pepper.
- Bake in 450-degree oven for 20 to 25 minutes or until golden brown.
- Top with roasted red pepper, corn and red onion before serving.
190 Calories per serving
Amounts Per Serving
- Total Fat: 0g
- Cholesterol: 0mg
- Sodium: 135mg
- Total Carbohydrates: 40g
- Protein: 5g
Vitamin A 15%
Vitamin C 45%
Hy-Vee weekly ad from the week of September 18, 2013.