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 ½ Pound Alsum red and yellow petite potatoes
- 2 Tablespoons Olive oil
- ¾ Teaspoon Salt
- ½ Teaspoon Pepper
- ⅓ Cup Grated Parmesan cheese
- 1 Tablespoon Roughly chopped fresh rosemary or 1 teaspoon dried rosemary
- 1 Lemon zested
- ½ Cup Plain nonfat Greek yogurt
- 3 Tablespoons 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 ½-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.