Parmesan Smashed Potatoes
Responsible for the feeling of satiety after eating potatoes are long-chain carbohydrates: Our intestines have to break them down into their individual building blocks - this takes time and at the same time prevents cravings.
The Smashed Potatoes with Cheese can also easily be made vegan by replacing the Parmesan with a vegan cheese alternative or mixing yeast flakes and cashew puree and pouring this over the potatoes as a cheese sauce.
(Percentage of daily recommendation)
| Calorie | 380 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 40 g | (27 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.1 μg | (1 %) | ||
| Vitamin E | 2.1 mg | (18 %) | ||
| Vitamin K | 27 μg | (45 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 5.8 mg | (48 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 45 μg | (15 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 1.5 μg | (3 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 1,038 mg | (26 %) | ||
| Calcium | 206 mg | (21 %) | ||
| Magnesium | 65 mg | (22 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 4.7 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 11 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 36 ozs new Potato (alternatively small potatoes)
- salt
- 2 garlic cloves
- 6 Tbsps olive oil
- 1 tsp red pepper flakes
- peppers
- 2 ½ ozs Parmesan
- ½ bunch flat leaf parsley
Preparation steps
Wash potatoes and cook in boiling salted water until tender, 20 minutes. Then drain, rinse, and drain. At the same time, peel and finely dice the garlic. Put 5 Tablespoons of oil in a small bowl and add chili pepper flakes.
Cover baking tray with baking/parchment paper and brush with the remaining oil. Spread potatoes on the baking sheet and carefully flatten them (small potatoes can be peeled beforehand).
Salt and pepper the potatoes, drizzle with chili garlic oil, and grate Parmesan cheese over them. Bake in a preheated oven at 200 °C / 400 °F for about 25 minutes until golden brown.
Wash parsley, shake dry, and finely chop leaves. Remove potatoes, sprinkle with parsley, and serve with remaining chili garlic oil.