Pico Roasted Smashed Potatoes

Recipe

Side Dish
Pico Roasted Smashed Potatoes

Primary Media

Smashed potatoes topped with pico de gallo

User Rating

2.71 out of 5 stars
Rate it:
7 ratings

Recipe Data

4
Servings
55min
Total

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Servings and Ingredients

Ingredients
Serves 4
QuantityIngredientAdd
4Hy-Vee russet potatoes
Hy-Vee Select olive oil
Kosher salt and black pepper, to taste
2Roma tomatoes, chopped
2 tbsp.chopped onion
1jalapeno, seeded and diced
2 tbsp.chopped cilantro
1lime, juiced

Directions

  1. 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.
  2. 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.
  3. Bake in 450-degree oven for 20 to 25 minutes or until golden brown.
  4. Top each with tomatoes, onion, jalapeno, cilantro and lime juice before serving.

Nutrition facts

Servings

180 Calories per serving

Amounts Per Serving

  • Total Fat: 0g
  • Cholesterol: 0mg
  • Sodium: 25mg
  • Total Carbohydrates: 40g
  • Protein: 5g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 45%
0%
Iron 10%
0%
Calcium 4%

Recipe Source:

Hy-Vee weekly ad from the week of September 18, 2013.