Ingredients for Smashed Fingerling Potatoes With Roast Garlic Basil Oil
- 1 1/2 lbs. Fingerling Potatoes
- 4 cloves roasted garlic
- 1/4 cup Apple Juice
- 1/4 cup fresh Basil Leaves
- 1/4 cup fresh Flat Leaf Parsley
- 1 teaspoon Salt
- 1/2 teaspoon Freshly Ground Black Pepper
- 1/2 cup Extra Virgin Olive Oil
- 1/4 cup low-fat Greek Yogurt
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How to Make Smashed Fingerling Potatoes With Roast Garlic Basil Oil
- Preheat oven to 400°F (200°C).
- Scrub fingerling potatoes thoroughly and pat dry.
- In a large pot, cover the potatoes with cold water. Bring to a boil over high heat, then reduce heat and simmer until tender, about 15 minutes.
- While the potatoes are cooking, prepare the garlic basil oil: In a blender, combine half of the roasted garlic (2 cloves), apple juice, basil, and parsley. Blend until smooth.
- Season the garlic-basil mixture generously with salt and pepper. Slowly drizzle in olive oil while blending until emulsified. Set aside.
- Drain the cooked potatoes in a colander.
- Transfer half of the potatoes to a mixing bowl. Mash with a potato masher or hand mixer until mostly smooth, leaving some rustic texture.
- Stir in the Greek yogurt until smooth.
- Add the remaining potatoes to the bowl and gently mash, leaving some larger pieces for texture.
- Season the mashed potatoes generously with salt and pepper.
- Drizzle a few tablespoons of the basil oil over the mashed potatoes and gently toss to combine.
- Transfer the mashed potatoes to a warm serving dish.
- Drizzle the remaining basil oil over the top.
- Serve immediately while piping hot.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
24g
Fat
7g
Carbs
12g
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60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Low Protein Healthy Side Dishes Potatoes Vegetables Food Processor Blender Dietary Low Sodium Low Cholesterol Low Saturated Fat Low Calorie Comfort Food Healthy 2 Low In Something Taste Mood Equipment Small Appliance Presentation Served Hot
