{"id":23,"date":"2007-04-15T11:42:03","date_gmt":"2007-04-15T18:42:03","guid":{"rendered":"http:\/\/dspencer.net\/wordpress\/?p=23"},"modified":"2009-01-31T20:34:37","modified_gmt":"2009-02-01T03:34:37","slug":"smashed-potatoes","status":"publish","type":"post","link":"https:\/\/www.dspencer.net\/wordpress\/recipes\/smashed-potatoes\/","title":{"rendered":"Smashed potatoes"},"content":{"rendered":"<p><em>Serves 8<\/em><\/p>\n<ul>\n<li>2 pounds new potatoes<\/li>\n<li>2 tablespoons extra-virgin olive oil<\/li>\n<li>\u00be teaspoon sweet paprika<\/li>\n<li>\u00be teaspoon kosher salt, divided<\/li>\n<li>\u00bc teaspoon fresh ground black pepper<\/li>\n<li>3 tablespoons unsalted butter, melted<\/li>\n<li>2 tablespoons grated Romano cheese<\/li>\n<\/ul>\n<p><strong>1.<\/strong> Scrub the potatoes with a vegetable brush to clean; leave whole. Place in a steamer basket set over a pan of water at a low boil, cover and steam until just tender, about 25 minutes.<\/p>\n<p><strong>2.<\/strong> Remove potatoes from steamer and cool. The recipe can be made a day in advance to this point. Cover cooled potatoes and refrigerate.<\/p>\n<p><strong>3.<\/strong> Preheat oven to 425 degrees. Put potatoes in a bowl and toss with olive oil, paprika, \u00bd teaspoon kosher salt and pepper. When potatoes are evenly coated, use the bottom of a small pan to lightly smash. Arrange in a baking dish and roast in oven 20 minutes. Drizzle with melted butter and sprinkle top with remaining \u00bc teaspoon salt and Romano. Continue roasting 5 minutes.<\/p>\n<p>Data per serving:<\/p>\n<p>Calories 173<\/p>\n<p>Protein 2.61g<\/p>\n<p>Fat 8.18g<\/p>\n<p>Carbohydrates 23.03g<\/p>\n<p>Sodium 209mg<\/p>\n<p>Saturated fat 3.43g<\/p>\n<p>Monounsaturated fat 3.71g<\/p>\n<p>Polyunsaturated fat 0.58g<\/p>\n<p>Cholesterol 12.75mg<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Serves 8 2 pounds new potatoes 2 tablespoons extra-virgin olive oil \u00be teaspoon sweet paprika \u00be teaspoon kosher salt, divided \u00bc teaspoon fresh ground black pepper 3 tablespoons unsalted butter, melted 2 tablespoons grated Romano cheese 1. Scrub the potatoes with a vegetable brush to clean; leave whole. Place in a steamer basket set over [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":"","_jetpack_memberships_contains_paid_content":false},"categories":[5],"tags":[53,30],"jetpack_sharing_enabled":true,"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/23"}],"collection":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":1,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"predecessor-version":[{"id":528,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/posts\/23\/revisions\/528"}],"wp:attachment":[{"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.dspencer.net\/wordpress\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}