'Ode to more warm home-bites with our fog-filled days and -5 °C nights. I've been enjoying our ruby gem potatoes a lot lately in simple soups, side salads and one-skillet mains for dinner. My easy brunch favourite these days is smashed!, either baked in the oven, or boiled in chicken stock and a generous tablespoon of butter over medium-high heat stove top until the broth evaporates. Both are cozy, butter-y, and delicious! —our younger kids and grands will enjoy the smash! step too. Recipe after the jump...
This Is ♫ Kool & Klean...
Ingredients (Serves 4 - 5):
1 pound Ruby Gem potatoes
2 tablespoons pure light olive oil
fine sea salt
Directions:
Thoroughly rinse and scrub the potatoes. Set aside to naturally air dry.
Place the potatoes in a large bowl and add the olive oil and sea salt. Toss to coat well and set aside for 15 minutes.
Set the oven to 350 degrees F.
Add the potatoes to a baking sheet and bake for 40 - 45 minutes, tossing after 25 minutes.
Remove the baking tray from the oven and give each potato a gentle smash! using a potato masher (safer for kids), or the bottom of a clean glass jar.
Place the tray of baked potatoes back into the oven for an extra 8 minutes for a slight crispness.
Enjoy warm with a light sprinkle of sea salt.
>>> More yummy potatoes:
Creamed Potatoes and Cheddar Cheese Cups
