This month I plan to help answer one of life’s universal questions: “Mom, what’s for dinner?”
If your life is anything like mine, you don’t always have time to prepare an elaborate, well-planned and flawlessly executed meal. Nor do you want to spend all that time in the kitchen, when it would be much better spent snuggling with your babies, building blanket forts and lego castles, or dozing off during naptime. For the next few weeks, I will share the time-tested, Hubs and Mini approved dishes that are found on my dinner table even on busy, hectic weekdays. They aren’t terribly glamorous or exotic – they’re simple, easy and you probably have most of the ingredients in your pantry and fridge. Best of all, simple recipes like these made with “real” food are both healthy and delicious. If you’re doubting me, just check out these delicious, crispy baked potatoes.
A drizzle of olive oil and a sprinkle of parmesan cheese and fresh herbs are all that these potatoes need to be transformed into an exceptionally tasty side dish. You can use any small potato for this recipe, but I especially love these itty bitty baby Dutch yellow potatoes. They have a naturally creamy texture, so they stay moist and don’t need butter.
I like the combination of rosemary and freshly grated parmesan, but you can use any herbs and cheeses you have on hand. My Mini prefers these with cheddar, and I like to serve them with a dollop of nonfat Greek yogurt in lieu of the traditional sour cream.
- 1½ lbs baby Dutch yellow potatoes (or any other small variety)
- ½ tbs salt
- 2 tbs olive oil
- 3 tbs chopped fresh rosemary leaves
- ⅓ cup freshly grated parmesan cheese
- Freshly ground black pepper, to taste
- Nonfat Greek yogurt, for serving
- Preheat the oven to 450 degrees.
- Gently wash and scrub the potatoes with cold water.
- Place the potatoes in a large pot and fill with water up to about 2 inches above the potatoes. Add the salt and bring to a boil over medium heat. Boil for about 12 to 15 minutes, or until potatoes are fork tender.
- Drain the potatoes carefully and place on a foil lined and lightly oiled baking sheet approximately 2 to 3 inches apart.
- Using a potato masher, gently but firmly smash each potato until it has flattened evenly. Drizzle the smashed potatoes with the olive oil and sprinkle with rosemary, parmesan, and freshly ground black pepper.
- Bake the potatoes in the preheated oven for about 15 minutes, or until the tops and edges are brown and crispy. Serve warm with a dollop of nonfat Greek yogurt, if desired.