I’m probably the only food blogger who isn’t posting about a Valentine’s day treat. You’ve got enough sweet options out there so for you’re Valentine’s Day morning (it is on a Saturday and all) I’ve got something perfect for starting the day. I can’t take all the credit for these perfectly baked taters as this is really G’s recipe. He’s King of Breakfast in our house. I’ve got to brag a little (and probably make Greg blush) but he makes me breakfast 75% of the week. I’m pretty lucky, he’s the sweetest! You better believe he walked me step-by-step through this recipe to make it juuuust right.
For this Valentine’s day, take a cue from my guy and cook for your special someone. Whether your valentine is your dad (always!), your grandma, your best friend, your husband, wife, or even your dog…nothing says I love you better than a home cooked meal straight from the heart.
Last week the white potato blew up. NPR’s blog The Salt came out with this post touting the nutrient value of the white potato, uniting white potato haters and lovers. I’ve been telling my clients all along that the white potato isn’t something to avoid all together and finally NPR got through to America with the message! Not only are white potatoes a beautiful crop to grow (did you see last summer’s potato harvest on Instagram?) but these spuds are loaded with potassium, fiber, Vitamin B6, and even Vitamin C. While the potato is a starchy vegetable which can raise your blood sugar levels, eaten in moderation a white potato can be part of a healthy lifestyle. My biggest tip for you is to prepare your own potato recipes instead of buying the fat and salt laden potato chips, mashers, and french fries that beckon at the fast food chains and grocery store aisles. Listen to NPR (and every dietitian that ever was) and don’t forgo the mineral rich potato skins either.
My favorite part of this recipe is the smashing. And the eating. Always the eating.
Use a high quality olive oil to get your heart healthy polyunsaturated fats. Make sure there’s enough to coat the pan, as this will allow the potato skins to absorb and crisp up. You don’t need a ton of oil to achieve this! I poured a neat little circle in the middle of the pan and swirled it around with each potato when placing them into the pan.
Check often when baking. You’ll have to flip them once. If you feel they aren’t browning enough, you can also throw on the broiler for the last 2-3 minutes. But I mean, don’t these look perfect?! I love them with some ketchup or applesauce. My mom used to give us potato pancakes as a kid alongside applesauce, something my German grandparents taught her. A tradition that stuck with us. Sadly today we’re fresh out of applesauce! Isn’t that the worst?
Ketchup will do.
- 1# baby potatoes (about 8-12)
- 1/4 cup olive oil
- 1/2 teaspoon coarse sea salt
- 1 teaspoon black pepper
- Dried chives, optional garnish
- 1. Preheat the oven to 400 degrees F.
- 2. Bring a stockpot filled with water to a boil.
- 3. Add in the potatoes and boil for 5-7 minutes, until potatoes can be pierced easily. You want them to be mostly cooked, but not entirely.
- 4. Carefully drain potatoes and set aside to cool. When cool enough to handle lay each potato out on a cutting board.
- 5. With a wooden spoon, press firmly and carefully down on each potato until smushed into a round.
- 6. Pour olive oil into a large cast iron pan or on a rimmed baking sheet and lay each potato round evenly. Make sure the oil is evenly distributed under all of the potato rounds.
- 7. Season potatoes with sea salt and black pepper. Bake for 25 minutes, flipping once halfway through cooking. Potato skins should turn a dark golden brown and crisp up. If they aren't crisping enough, put the broiler on for the last 3-5 minutes of baking.
- 8. Remove from the oven and serve hot with applesauce or ketchup and garnished with fresh or dried chives.
Hope you all have a wonderful Valentine’s Day weekend with the ones you love. Healthy home cookin’ is a great way to show how you feel…just sayin’!