Smashed Potatoes with Parsley & Scallions
Low-fat plain yogurt, chopped fresh parsley and scallions make the dish creamy and tasty. An excellent way to cook mini potatoes.
Yield
6 servingsPrep
10 minCook
25 minReady
38 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
red skinned potatoes
new, 1-inch diameter, large ones quartered |
|
| ⅔ | cup |
yogurt, low-fat
plain |
|
| 3 |
scallions, spring or green onions
cut in half lengthwise and finely chopped |
|
|
| ¼ | cup |
parsley leaves
freshly chopped |
|
| ¾ | teaspoon |
salt
or more to taste |
|
|
black pepper
freshly ground to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
red skinned potatoes
new, 1-inch diameter, large ones quartered |
|
| 158 | ml |
yogurt, low-fat
plain |
|
| 3 | each |
scallions, spring or green onions
cut in half lengthwise and finely chopped |
|
| 59 | ml |
parsley leaves
freshly chopped |
|
| 3.8 | ml |
salt
or more to taste |
|
| 1 | x |
black pepper
freshly ground to taste |
*
|
Directions
Bring 1 inch of water to a boil in a large saucepan fitted with a steamer basket.
Add potatoes, cover and steam until very tender when pierced with a fork, 20 to 25 minutes. (Check the water level near the end of steaming to be sure the pan doesn’t boil dry. Add more boiling water as needed.)
At the same time, combine yogurt, scallions, parsley, salt and pepper in a large bowl.
Mix the cooked potatoes into the yogurt mixture, breaking them up with a fork until they crumble apart and lightly clump together.
Serve.
