Recipe of the Week - Paprika Smashed Potatoes

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These smashed potatoes, seasoned with paprika, garlic powder, and black pepper, are tender on the inside and crisp on the outside – a delicious side dish for any meal.

INGREDIENTS

  • 16 ounces baby gold potatoes, about 12 - 16 depending on the size

  • kosher salt

  • 3/4 teaspoon sweet paprika

  • 1/2 teaspoon freshly ground black pepper

  • 1/4 teaspoon garlic powder

  • 1 teaspoon extra virgin olive oil

  • Reynolds wrap heavy duty foil

  • chopped parsley, for garnish

INSTRUCTIONS

  • Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt. Bring to a boil and cook until a knife easily pierces to the center of each potato, about 18 - 20 minutes. Remove from water and dry, place on a clean work surface and gently press using the bottom of a glass to smash the potato.

  • Preheat the oven to 425F. Line a sheet pan with foil.

  • In a small bowl combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with oil and sprinkle both sides of each potato with spice mix.

  • Bake 20 minutes, turning halfway until crisp and golden. Garnish with parsley.

Nutrition Information

  • Serving Size: 4 Small Potatoes

  • Calories: 135

  • Carbohydrates: 20.5g

  • Protein: 2.5g

  • Fat: 5g

  • Saturated Fat: 0.5g

  • Sodium: 7.5mg

  • Fiber: 2.5g

  • Sugar: 1g