Potatoes are a frugal cornerstone of seasonal eating when prepared baked or boiled. They make a delicious side dish, can be served in salads and stews, and can even be served as the main course when topped with pesto, beans, yogurt, or salsa. And contrary to what you’ve heard, potatoes are very healthy. Potatoes are a good source of Vitamin B6, Vitamin C, and are full of health-promoting phytonutrients.
Colorful potatoes — from yellow to pink to purple — are available locally between November and March. Try a variety in this recipe, which comes together easily and provides a variety of serving options.
- 12 small potatoes (about 2 inches in diameter)
- 1/2 cup olive oil
- 2 tsp salt
- Salt and pepper to taste
- Wash the potatoes
- Put the potatoes in a saucepan and cover with an inch or two of water. Add 2 teaspoons of salt to the water, bring to a boil, and simmer the potatoes for 30 to 35 minutes, until they are fork-tender.
- Preheat your oven to 425 Farenheit.
- When cooked, drain the potatoes and let them dry for a few minutes in a colander or on a towel.
- While the potatoes are drying, spread half the oil on a rimmed baking sheet.
- Place the potatoes, evenly spaced, on the baking sheet. Take a flat surface, like the bottom of a glass, and smash each potato gently, until they are about 1/4″ thick (oil the bottom of the glass a bit to keep the potato from sticking).
- Top each potato with the remainder of the oil, and season with salt and pepper.
- Bake the potatoes for 30 to 35 minutes, flipping the potatoes half way through the cooking with a spatula.
It’s really that simple. The potatoes are lightly crispy and delicious, and taste perfect with just a topping of salt and pepper. But you can also top the potatoes with chopped green chiles, salsa, or your favorite topping.
Recipe and photos by Christina Keibler.