LOOKING for a side that is easy to make and looks great with any protein?
Try these pretty multi-colored mini potatoes – I made them with filet after a day of skiing and they disappeared SO fast!
2 lbs small red/yellow or mixed potatoes
1 T +1/4 tsp Sea Salt (I used regular)
4 T Olive Oil
1/4 tsp garlic powder
1/4 tsp onion powder
Ground black pepper
2 T Chopped fresh parsley (you can also use chives)
Scrub potatoes and rinse under running water. Place potatoes in a large Dutch oven.
Fill pot with water until potatoes are covered by 1″ of water. Add 1 T of salt. Bring to boil and continue cooking until potatoes are easily pierced with a fork. (Approximately 20 minutes – mine took a bit longer at altitude)
While potatoes cook, preheat oven to 425 degrees and drizzle 1 T olive oil over a large, baking sheet with sides. Brush the oil so its even.
When potatoes are done, drain in colander and let rest until cool enough to handle. (About 5 minutes)
Spread potatoes evenly on pan. Smash (I didn’t have potato masher in Vail….so, I used a small glass to smash them – it was great!)
Drizzle the last 3 T of olive oil over the smashed potatoes (the thinner – the crispier) and spinkle them with salt and pepper to taste.
Bake until potatoes are golden on the edges. This takes about 30 minutes. Sprinkle with herbs ( I use Everything but the Bagel on EVERYTHING) and serve hot with protein.
Have you done these before? Evidently, I am late to the party as they are all over social media:(