Smashed Potatoes
Smashed Potatoes - Crispy pleasure from the oven - Photo: Luci Pufpaff
Healthy, because
Even smarter
Nutritional values
Dietary fiber from potatoes is good for long-lasting satiety. In addition, the tuber contains as much vitamin C as apples - which promotes collagen formation in the connective tissue.
The thinner the mashed potatoes are, the crispier they become. And if you want to save calories, cook the potatoes the night before: The starch denatures during the cooling process. This prevents our body from utilizing them, and we consume around 10 percent fewer calories.
(Percentage of daily recommendation)
| Calorie | 450 cal. | (21 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 42 g | (28 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 1.9 mg | (16 %) | ||
| Vitamin K | 43.5 μg | (73 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.8 μg | (27 %) | ||
| Vitamin C | 61 mg | (64 %) | ||
| Potassium | 1,411 mg | (35 %) | ||
| Calcium | 250 mg | (25 %) | ||
| Magnesium | 83 mg | (28 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 25 μg | (13 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11 g | |||
| Uric acid | 50 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 12 g |
Ingredients
- Ingredients
- 28 ozs potatoes (8 potatoes)
- salt
- 4 Tbsps olive oil
- 2 small Cucumber
- 22 ozs Greek yogurt
- 3 garlic cloves
- 1 Tbsp White vinegar
- ½ bunch Dill
- ½ tsp sweet ground paprika
Kitchen utensils
Preparation steps
For the squash potatoes, wash potatoes and cook in boiling salted water until tender, 20 minutes. Then drain, rinse and drain. Allow to steam for about 5 minutes. Place potatoes on a baking sheet lined with parchment paper and flatten with a glass to about 1/2 inch. Brush with 2 tablespoons olive oil and bake in a preheated oven at 200 °C / 400 °F for 30 minutes until crispy.
In the meantime, peel the cucumbers, cut in half and scrape out the seeds. Coarsely grate, mix with 1 tsp salt and let stand for 10 minutes. Then rinse and drain well. Mix with the Greek yogurt. Peel the garlic and add it. Stir in vinegar and remaining olive oil, season with salt and let sit for a bit. Wash dill, shake dry and chop finely. Sprinkle dip with dill and paprika powder.
Remove squash potatoes from oven and serve with dip.
