Smashed Fingerling Potatoes With Garlic and Parmesan by Robin Miller in Robin's Healthy Take, January 8, 2013
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Don’t you love the look of this colorful side dish? I adore roasted fingerling potatoes and I make them all the time. Recently, I bought a huge bag of the fingerling medley so I decided to try something new – boiled instead of roasted and smashed instead of whole (I love the combination of colors – purple, red and gold – that’s why I smash them slightly, not completely, so their colors shine through). The crowd (AKA, my family) went wild!
Nutritionally, fingerling potatoes are a good source of potassium, an important mineral used to regulate the fluid and mineral balance in cells, which helps maintain normal blood pressure. Potatoes are also rich in the vitamins C (a powerful antioxidant that prevents cell damage from free radicals, aids collagen production and assists with iron absorption) and vitamin B-6, which helps metabolize protein and carbohydrates.
Check out this creative way to cook fingerling potatoes and then send me YOUR favorite recipe for fingerlings.
Smashed Fingerlings With Garlic and Parmesan
4 cups fingerling potatoes (about 1 pound), preferably a combination of purple, gold and red
1/2 cup light sour cream
2 tablespoons grated Parmesan cheese
2 teaspoons salt-free Italian seasoning
1/2 teaspoon garlic powder
Salt and freshly ground black pepper
Place the potatoes in a large saucepan and pour over enough water to cover by about 2 inches. Set the pan over high heat and bring to a boil. Boil 12-15 minutes, until the potatoes are fork tender.
Drain and return the potatoes to the pan. Add the sour cream, Parmesan, Italian seasoning and garlic powder and smash/mix until chunky and blended (don’t over-mix). Season to taste with salt and pepper.
Nutrition Info Per Serving
Total Fat: 4 grams
Saturated Fat: 2 grams
Total Carbohydrate: 22 grams
Sugars: <1 gram
Protein: 5 grams
Sodium: 65 milligrams
Cholesterol: 12 milligrams
Fiber: 2 grams