Hello, hello! I hope everyone had a fabulous weekend and I hope your week is off to a great start. I was able to make the eight hour trip to my grandma's after work on Friday and it was so nice to be able to spend time with her and disconnect from Blog-world for a few days.
I'm still blown away every time I see these gorgeous lilies that my sweetie got me for Valentine's Day. They've taken their time opening up, so I've really been able to enjoy them.
A few weeks back, I was inspired by Chung-Ah over at Damn Delicious. She posted a recipe for garlicky smashed potatoes that made my mouth water. I had never heard of smashed potatoes, so I knew I had to try them. They're so soft and delicious on the inside, but crisp and crunchy on the outside; the perfect combination!
My take on smashed potatoes is just a little more low-cal than the original, as I use cooking spray in place of olive oil. In lieu of garlic I added dill, so even if these are on the lighter side they don't lack flavor!
Dill Smashed Potatoes
1 package small potatoes (2-bite size)
Salt, pepper, and dill weed
Boil the potatoes according to the directions on the package, about 12 minutes.
While the potatoes are boiling, preheat the oven to 350*F and grease a baking sheet with cooking spray.
Place the potatoes on the cookie sheet, spacing them evenly apart. With a drinking glass, smash each potato. Lightly spray the potatoes with cooking spray and sprinkle with salt, pepper, and dill weed, to taste.
Cook the potatoes for 15-20 minutes, or until golden and crispy.
Serve and enjoy these smashed potatoes with just about everything! These potatoes have just over 100 calories per serving (a serving is 5 small potatoes).
Have you ever heard of smashed potatoes? If so, have you ever made them?