Here’s something fun, different and healthful to do with potatoes: Crush them into rustic rounds that have the golden crispness of fried potatoes outside and the softness of mashed potatoes inside.
You start with small, round potatoes, such as Yukon Gold or Red Bliss, which are ideal here because of their thin skins and creamy texture. Steam them (rather than boil, so you retain more nutrients) until they are just tender, and let them cool until they are easy to handle.
Then the fun part: Carve an X into each potato, place it on a baking sheet and use the heel of your hand to crush it so the skin bursts and you wind up with a sort of potato pancake. Brush the rounds with oil, sprinkle with a crunch of coarse salt and bake until they are alluringly crisp and golden.
They are irresistible served just like that, especially with a poultry or meat dish that has pan juices or sauce to be sopped up on the plate. But I like to whip up the quick horseradish cream sauce in the accompanying recipe - a simple mix of Greek yogurt with horseradish, olive oil and salt - to elevate the spuds with a kick of flavor and cool contrast.
Crushed Potatoes With Horseradish Cream
MAKE AHEAD: The potatoes can be steamed, cooled and refrigerated up to 3 days in advance. The crushed, baked potatoes also can be stored that way for 3 days; reheat in a 350-degree oven.
8 small Yukon Gold potatoes (about 1 1/4 pounds total)
2 tablespoons olive oil
1/2 teaspoon coarse salt
1/4 cup plain low-fat Greek-style yogurt
1 teaspoon drained prepared white horseradish
1/8 teaspoon fine salt
1 tablespoon chopped fresh chives
Position a rack in the upper third of the oven; preheat to 450 degrees.
Place the potatoes in a steamer basket in a pot with a few inches of water, over medium heat. Cover and steam them for 20 to 25 minutes, until they are still firm yet easily pierced with a fork. Drain. Let cool for 15 minutes or until they are cool enough to handle.
Arrange the potatoes on a baking sheet. Score a small X about 1/4 inch deep in the top of each one, then crush each potato with the heel of your hand, flattening it to about 1/2 inch thick. Try to crush the potatoes just enough so they spread and come apart somewhat but much of their skin remains intact.
Brush the tops of the potatoes with about 2 teaspoons of the oil, then use a flat spatula to flip the potatoes and brush the other side with 2 more teaspoons of the oil. Sprinkle the tops with the coarse salt. Bake (upper rack) for 25 to 30 minutes, until crisp and golden brown.
Whisk together the yogurt, horseradish, the remaining 2 teaspoons of oil and the fine salt in a medium bowl.
To serve, dollop about 1 1/2 teaspoons of the sauce onto each potato, then sprinkle with the chives.
Nutrition | Per serving: 180 calories, 4 g protein, 25 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 230 mg sodium, 3 g dietary fiber, 2 g sugar