Lemon, Rosemary, & Parmesan Roasted Smashed Petite Potatoes
Lemon, Rosemary, & Parmesan Roasted Smashed Petite Potatoes
Colorful petite potatoes are boiled and then smashed and flavored with lemon, rosemary and Parmesan for a tasty way to re-fuel post-exercise.
Ingredients
- 1 1/2 Pound red and yellow petite potatoes
- 2 Tablespoon Olive oil
- 3/4 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/3 Cup Cup grated parmesan cheese
- 1 Tablespoon roughly chopped fresh rosemary or 1 tsp dried
- 1 lemon zested
- 1/2 Cup plain nonfat greek yogurt
- 3 Tablespoon Sliced green onion tops
Instructions
- Preheat oven to 450°F and line a baking sheet with parchment paper or foil.
- Put potatoes in a large pot and add water to cover. Bring to a boil then reduce heat and simmer for 25 minutes or until potatoes are tender when pierced with a fork. Potatoes should be cooked through but still hold their shape. Do not overcook. Drain potatoes and let cool for 10 minutes.
- Place potatoes on baking sheet and gently press down on each with the palm of your hand until they split open but are still in one piece and are about 1/2-inch thick. Space potatoes 1-inch apart. Brush with oil and flip to coat both sides.
- Sprinkle potatoes with salt and pepper and cook for 20 minutes. Sprinkle Parmesan, lemon zest and rosemary over potatoes and toss lightly; cook for 10 to 15 minutes more or until potato edges are crispy and brown.
- Serve warm with Greek yogurt sprinkled with green onion tops.