Smashed Potatoes with Garlic Mayo Sauce
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 5
- 1 teaspoon salt
- salt and pepper to taste
- 2 tablespoons vinegar
- 1/4 cup olive oil
- 1 teaspoon black pepper
- 1 tablespoon dried oregano
- for the smashed potatoes
- 5-6 russet potatoes
- for the garlic mayo dip
- 8 tablespoons mayonnaise
- 2-3 teaspoons garlic paste
- Carbohydrate 2.54286933361232 g
- Cholesterol 8.4 mg
- Fat 10.6605426701334 g
- Fiber 0.305533329223451 g
- Protein 0.220220000028304 g
- Saturated Fat 1.58969066714855 g
- Serving Size 1 1 -6 serving (33g)
- Sodium 206.501181250716 mg
- Sugar 2.23733600438887 g
- Trans Fat 6.77938666676418 g
- Calories 107 calories
For the Smashed PotatoesPreheat oven to 450 degrees F.Fill a large pot with water and place the potatoes, and boil until a fork or knife pierces through easily. This will take about 20-25 minutes but depends on the size of your potatoes.After the potatoes have boiled, drain them and let them cool until they can be easily handle.Cover a baking sheet with foil, and coat it with oil.Place the potatoes on the foil, and using the heel of your hand (or the back of a spoon) gently smash the potatoes so that they spread, but don't break apart.Coat with oil, and season them with salt, black pepper and oregano.Bake for 15-20 minutes or until the smashed potatoes are golden and crispy.For the Garlic Mayo DipMix all the ingredients together until fully incorporated.Serve with smashed potatoes.
