I created a similar recipe for my last cookbook, The Complete Light Kitchen, and also serve these through our catering company and at the Pickle Barrel. I added a Middle Eastern flavor to this great potato side dish.
1. Preheat the oven to 400°F. Line a baking sheet with foil and lightly coat with cooking spray.
2. Wash the potatoes and place them in a large pot. Add enough cold water to cover. Bring to a boil and cook for 15 minutes or until the potatoes are just tender but not overcooked. Drain and cool.
3. Meanwhile, whisk together the olive oil, lemon juice and zest, cumin, salt and pepper in a small bowl. Set aside.
4. Place the cooled potatoes on the baking sheet and, using the palm of your hand, gently press each of the potatoes to “smash” them. Brush the dressing over the smashed potatoes and bake for 20 minutes. Sprinkle the goat cheese over the potatoes and bake for another 2 min¬utes. Garnish with mint and serve.
2 lb mini potatoes
2 Tbsp olive oil
1 Tbsp lemon juice
1 tsp lemon zest
1/4 tsp ground cumin
pinch of salt and pepper
1/4 cup crumbled goat cheese (about 1 oz)
3 Tbsp chopped fresh mint
Nutritional Analysis per Serving
Protein 3.5 g
Fat 6 g
Saturated Fat 1.4 g
Carbohydrates 25 g
Cholesterol 2 mg
Sodium 76 mg
Fiber 2.7 g
Prep Time: 5 minutes
Cook Time: 35 minutes
Make Ahead: Can be made early in the day but leave out the goat cheese. Reheat gently in a 350°F oven for 10 minutes, then garnish.
Nutrition Watch: Cumin is a good source of iron, which is important for growing children and adolescents, who have increased needs for iron, as do women who are pregnant or lactating.