Smashed Red Potatoes with Bay Leaves |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 6 | |||||||||
| INGREDIENTS: | ||
| 2 pounds baby red-skinned potatoes (about 1 inch in diameter) | 2 tablespoons (1/4 stick) butter | 2 tablespoons olive oil |
| 3 small bay leaves | ||
| 1 | Cook potatoes in large saucepan of boiling salted water until almost tender, about 15 minutes. Drain. Melt butter with olive oil in same pan over medium heat; add potatoes and bay leaves. Saute until coated, slightly crushing each potato with wooden spoon, about 5 minutes. Transfer to shallow baking dish. Sprinkle with salt and pepper. |
| 2 | Preheat oven to 450 F. Roast potatoes until tender and beginning to crisp, about 20 minutes. Serve hot. |