Spiced smashed potatoes


Potato, potahhhhhto……

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I feel like I’ve had a few successes today: 

1) I took a barre class, two days after the half marathon, as part of my training for work. (My first full practice class is Thursday! Wahoo!) I was on the fence if this was a success or failure, as I couldn’t complete about 20% of class because my legs, especially my calves, are wicked sore BUT the stretching. I needed it so badly! I feel much better than I did before class, and it was also a great chance for me to observe and learn from the instructor. We have a set order for class and specific stretches, so I’m really trying to make sure I can remember everything.

2) The Pilot has crossed over into acai bowl obsession. He used to order regular smoothies because he thought the acai base would be too tart/berry-ish for his preferences but finally tried one this weekend. It took a while, but I’m so glad to have another acai bowl date ? 

3) These potatoes. It’s hard to believe that my dieting days of yore (10 years ago? Dear me.) taught me to stray away from delicious potatoes. I didn’t eat them for a long time because I had so much success with South Beach and they’re on the “limit” list. I finally started eating them on a regular basis again a handful of years ago, and each time I do, I feel like I need to make up for lost potato time. They’re a hearty canvas for any flavor profile, plus they’re full of nutrients.

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Lesson of the day: embrace the potato.

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These beauties were flavored using a new treat from Trader Joe’s: a spice mixture from this pack of international spices.

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I was smelling my way through the batch and immediately stopped when I got to this one. It’s a Libyan spice, which is a combination of chili powder, garlic, cayenne pepper, caraway and cumin. It’s spicy and glorious; I have a feel I’ll be sprinkling it on everything.

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Here’s how you make the smashed potatoes, which would be an awesome side dish for a summer dinner or BBQ. You could also serve them with eggs and fresh fruit for breakfast.

(Makes 8 servings)

-Wash eight medium potatoes and poke with a fork.

-Bake in a preheated 400 degree oven on a cookie sheet for one hour, flipping once.

-Use a can or glass to smash each potato flat.

-Drizzle with the following mixture:

2 tablespoons melted butter

2 minced garlic cloves

1 teaspoon spice blend (you can use the pre-made ones from Trader Joe’s, or experiment with your own combo! I especially love paprika, oregano, chili powder and cumin together.)

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-Sprinkle with sea salt and bake for an additional 20 minutes.

Let me know if you give them a try!

More summer recipe ideas:

–Avocado chicken salad

–Grilled pizza


-Mango sorbet

–Pineapple mint popsicles

 Hope you have a wonderful night <3

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