After being away for almost nine months, I’m finally back in my kitchen. It feels good to be home! With all the uncertainty in the world and chilly weather upon us, I’ve been gravitating towards comfort food. So many of us look to food for an overall sense of well being and that fleeting hit of happiness, often through less healthy options that are high in simple carbohydrates (think sugar, refined carbs, alcohol, etc.). I’m totally with you! There’s nothing more I would love to do than dive into a huge plate of French fries – one of my many weaknesses. Instead, I’ve been making these Smashed Red Potatoes, a great substitution when I get the urge. Plus, my entire family loves them – a huge win!
While potatoes are not considered nutrient dense when compared to other starchy vegetables, they do offer some notable health benefits. Potatoes are high in potassium, vitamin C and certain carotenoids. They also contain resistant starch, a carbohydrate your body cannot digest and helps feed the good bacteria in your gut. Resistant starch also helps you feel full, keeps your bowels moving, and can help control blood sugar levels. The preparation method is key. Deep fried, however delicious, is not the healthy option. I love this preparation method of boiling, then roasting – resulting in a multi-textured end product, soft in the inside and crispy on the outside. It’s like mashed potatoes and French fries in one package!
The added greens give the dish a boost of nutrition. You can use any greens you have on hand. One week, I just bought a bunch of beets and used the beet greens. Another week, I had baby arugula. Kale, Swiss chard and spinach are some other options. I tend to use the greens that are the farthest along and about to wilt in my fridge. It’s a great way to use up those leafy vegetables!
The red onion in this dish is optional, but offers an added depth of flavor that really makes it special. With my husband home working every day, he has this habit of leaving a partially cut red onion on the kitchen counter after making his lunch salad. Can I just say smelllll-y?! This is one of the ways I use up that onion – by caramelizing it. This method turns this gag-provoking smelly thing in my kitchen into this sweet, delicious, meaty, savory, unami taste…further moving this dish into the comfort food category. Um, yes please. I think we can all use a little more comfort these days!
Smashed Red Potatoes With Greens & Onions
Ingredients
- 24 oz small red potatoes scrubbed well
- 1.5 Tbsp balsamic vinegar
- 2 cloves garlic minced
- 4 Tbsp extra virgin olive oil divided
- sea salt to taste
- 1/2 red onion sliced thinly
- 1 bunch greens (beet greens, arugula, kale, etc.) chopped
- Maldon salt optional
Instructions
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Preheat oven to 450 degrees F.
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Boil water in a medium sized pot. Add potatoes and cook for about 20 minutes, until tender. You should be able to pierce the potatoes with a fork easily. Drain and allow to cool slightly on a baking sheet.
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In a small bowl, put balsamic vinegar and garlic. Add 3 Tbsp extra virgin olive oil and whisk well.
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Using a drinking glass or mason jar, smash potatoes by pressing them flat. Season with sea salt, to taste. Drizzle the balsamic vinegar mix on top of the potatoes. Roast potatoes for 25 minutes, until they begin to brown and look a little crispy-delicious on the outside.
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While potatoes are roasting, heat the remaining 1 Tbsp extra virgin olive oil in a pan over medium heat. Add sliced red onion and cook until it begins to caramelize, about 10 minutes. Add greens and a dash or two of sea salt. Continue to sauté until tender, about 5 more minutes.
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Once potatoes are done roasting, top with onions and greens. Finish with a little Maldon sea salt, optional but seriously delicious.