A very easy-to-make side to serve with meat/poultry, or even with a platter of roasted or steamed veggies. Kids love this healthy and full of goodness potato dish. No cream or butter—ideal for the dairy allergic– and absolutely no fuss.
Serve your veggies on a bed of steamed quinoa to create a complete meal with Hot Potatoes on the side.
Ingredients
8 medium size red potatoes
3 Tablespoons olive oil
1/2 teaspoon fresh minced garlic, or garlic powder
2 teaspoons dried basil
1/2 cup grated cheddar cheese (optional)
Salt and pepper to taste
Method
Boil potatoes in lightly salted water, till cooked (about 15-20 minutes)
Heat oven to 400 F
Place potatoes on a baking tray or any oven proof dish
While potatoes are warm, smash each potato with the back of a large, heavy spoon, till potato is coarsely mashed, with skin on
In a small bowl, mix olive oil, garlic, basil, salt and pepper
Drizzle oil mixture on potato tops
Bake 20 minutes, partially pull out oven rack and carefully sprinkle grated cheese on top of each potato (optional)
Slide tray back and bake for 10 minutes more, or till potatoes are golden brown and crisp and the cheese has melted
When not using cheese, bake for about 25 minutes
Totally yummy!
Did you know?
That red potatoes have the lowest glycemic index of all potatoes?
(see my note on potatoes in the Basics section to learn about the goodness of potatoes)
Can't Believe It's Allergy Free! 