Like I said yesterday, one of my resolutions this year is to eat more healthy. I have been doing really well with cooking at home and I think that helps a lot. I always love a tip or two for preparing my favorite foods in a more healthy way, so today I’m sharing my new favorite way to prepare potatoes.
Potato and Vegetable Smash
Potatoes (I found a bag of mixed potatoes at Walmart that had 3 different colors of potatoes and that’s my new favorite. It even has purple potatoes! Fun!)
Whatever vegetables you have on hand. I used carrots, onions and garlic.
1 pat of butter or a Tablespoon of Olive Oil
Directions: Use just enough potatoes that the bottom of your pot has just one layer of veggies and potatoes. Cover your potatoes with the chicken broth in a heavy pot just so it barely covers them. The amount will depend upon how many people you are serving. Add your butter or olive oil, whichever you have on hand. Let the potatoes come to a boil and cover them until they are soft. When the potatoes start to soften remove the lid and allow them to keep boiling until all of the liquid has almost all evaporated. Then I use a tall glass and gently press each potato until it is smashed and open enough to let the rest of the chicken stock into it. Try not to move the potatoes around too much in the pan at this point. The fat that you put in earlier will help the potatoes brown on the bottom after all the liquid is gone.
Serve hot! These are delicious and don’t need any more fat or flavor added to them! The flavor of the chicken stock just seeps into every bite!