Hi. I'm Becky, and I love to eat. 

Smashed Skillet Potatoes

Smashed Skillet Potatoes

This simple, yet flavorful side dish was a hit at my dinner table. I had a bag of colorful Fall new potatoes in the fridge and after a bit of experimenting, I came up with this tasty concoction to serve as a side dish. They are not fussy to make, and can be prepared ahead of time and reheated if you like.

Smashed Skillet Potatoes

  • 30 mini potatoes, washed and boiled until soft
  • 1/4 cup coconut oil
  • 1 tbsp. pureed garlic
  • salt to taste
  • 2 tbsp. corn starch
  • 4 tbsp. soy sauce
  • fresh parsley

Wash and boil your potatoes in a large pot of water until tender. Drain, and set aside to cool slightly. While potatoes are cooling, take a medium sized cast iron skillet, and place over medium heat. Add coconut oil to hot skillet, along with pureed garlic; cook garlic until golden brown. Reduce the heat to low.

On a cutting board, line up your potatoes. Take a flat bottomed glass, and gently press each potato until flattened. Once all of your potatoes are flattened, place them on their level edge into the skillet. Turn heat up slightly so they will become golden and crispy.

While the potatoes are browning, mix soy sauce and corn starch in small dish. Coarsely chop fresh parsley.

Turn potatoes over and brown other side until a thick crust has formed on potato. Once both sides are browned, drizzled with soy and starch mixture, and reduce heat, cook for another 2-4 minute without stirring. Salt to taste if needed. Top with fresh parsley before serving. 

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