Squashed Potatoes


Have I mentioned that I’m crazy about potatoes-jk?  I know that I talk about how much I love my carbs all the time.  Because I indulge in consuming my starchy friends so often, I am conscious about enjoying them as simply prepared as possible because we all know that it is not the poor potato’s fault but all the butter, sour cream and even cream cheese that we like to slab on them.  The following recipe is a low fat option and even better-the fat is olive oil; said to be a “good” fat. 

Boil smallish potatoes in plenty of salted water until you can pierce them almost all the way through with a fork.  Drain (you may want to retain the potato water for soup stock).  Liberally dollop olive oil onto a baking sheet and arrange potatoes without the edges touching. 

Take a potato masher and gently press down on each potato so that they are squashed but still in tact.


Drizzle with more olive oil and your favourite herb (we loved rosemary on spuds).  Sprinkle with course salt and freshly ground pepper.  Bake at 450 degrees for 20-25 minutes until golden brown.

and voila!

Kath’s quote:  “Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don’t forget the potatoes.”-
John Tyler Pettee

posted under Entrees
4 Comments to

“Squashed Potatoes”

  1. Avatar May 16th, 2011 at 8:43 am bellini Says:

    I have a passion for spuds and love them squashed and drizzled with oil.

  2. Avatar May 16th, 2011 at 3:43 pm caroline Says:

    I have made these before… but brushed them with gralic butter and cheese!

  3. Avatar May 16th, 2011 at 4:16 pm kath Says:

    woa-and yum

  4. Avatar May 16th, 2011 at 4:17 pm kath Says:

    A girl after my own heart.

Email will not be published

Website example

Your Comment: