Smashed Potatoes with Tomato Jam

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Smashed Potato
Smashed Potato photo by Matthew Kadey
Prep time: 30 mins
Cook time: 25 mins
Calories: 221

Extra crispy on the outside and fluffy on the inside, these smashed (not mashed) potatoes are bound to become one of your new favorite side dishes. Saucy tomato jam is a delightful flavor booster. Boiling the potatoes first softens them before smashing, increasing their surface area and creating a rough texture. This helps them become deliciously crispy.

No Dud Spuds

Why does the dieting world make people feel so bad about eating potatoes? Yes, potatoes contain carbs, but their other nutrition numbers fit nicely into a healthy diet. (Not if they’re deep-fried!)

White-flesh potatoes are rich in a range of vital nutrients, including vitamin C, potassium, vitamin B6 and magnesium. Sweet potatoes provide a wallop of beta-carotene, which can be converted into vitamin A in the body to bolster immune health.

Contributing chef Matthew Kadey, RD, is a registered dietitian and food writer. He is author of The Muffin Tin Chef (Ulysses Press), The No-Cook, No-Bake Cookbook (Ulysses Press) and Rocket Fuel: Power-Packed Food for Sports and Adventure (VeloPress).

Yields 4 servings

Ingredients

  • 2-4 pinches salt
  • 1½ pounds whole new (baby) potatoes, unpeeled
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons chopped fresh parsley
  • 4 Roma (plum) tomatoes
  • 1 tablespoon sugar
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon ground paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon gluten-free Worcestershire sauce, optional

Directions

1Fill a large saucepan 3/4 full with water. Bring to a boil and add a few pinches of salt. Place whole potatoes in water and boil them until they’re about 75% cooked through, about 10 minutes. They should be fork tender but still slightly firm. Drain potatoes and place them on a greased baking sheet. Using a potato masher or back of a fork, gently press potatoes down to crack the skin and expose the middle. Let potatoes sit a few minutes to release steam.

2Preheat oven to 450°F.

3In a small bowl, mix together garlic powder, thyme, ½ teaspoon salt and black pepper. Brush potatoes with oil and sprinkle on seasoning mixture.

4Place seasoned potatoes in preheated oven and roast 15 minutes or until they’re tender on the inside and crispy on the outside.

5To make tomato jam, slice a shallow X into the bottom of each tomato. Fill a medium-size saucepan about halfway with water and bring to a boil. Drop tomatoes into boiling water and cook about 30 seconds; remove with a slotted spoon. When cool enough to handle, peel back the skin from the tomatoes starting at the points created by the X. Slice peeled tomatoes in half, scoop out and discard the seeds and finely chop tomatoes. Mix together tomatoes and sugar in a small saucepan. Let stand 10 minutes. Bring to a boil; then reduce heat and simmer 10 minutes, stirring often. Stir in vinegar, paprika, salt, pepper and Worcestershire sauce, if using. Simmer mixture until thickened, about 10 minutes.

6Place potatoes on a serving platter and sprinkle with chopped parsley. Serve alongside tomato jam.

1 serving contains 221 calories, 8g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 442mg sodium, 34g carbohydrates, 3g fiber, 8g sugars, 4g protein.