Smashed Potatoes

Lightly crispy, golden potatoes with a touch of rosemary and crushed garlic. Hungry, anyone? These wonderful smashed potatoes are easy to make and taste delicious. You can omit the olive oil if you wish for fat free smashed potatoes. Serve them with a big leafy green or chopped veggie salad like the Liver Rescue Salad recipe on the blog for a satisfying and tasty meal.

Did you know that potatoes are an incredibly healing food? As I share in Medical Medium Liver Rescue, “Potatoes are abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.”

Smashed Potatoes 

Ingredients:

• 2 lb baby potatoes
• 1-2 tsp olive oil
• 2 garlic cloves, crushed or finely minced
• 1 tsp finely chopped fresh rosemary
• Sea salt, to taste
• Chopped fresh parsley or chives, for garnish 

Directions:

Preheat oven to 425F. Place the potatoes in steamer. Cover with a lid and steam for 15-25 minutes, until tender. Remove from heat and cool completely. 

Arrange the potatoes on a baking sheet covered with parchment paper. Using the back of a spoon or a small glass, carefully smash the potatoes until flattened. Top with olive oil, garlic and rosemary.

Bake until the potatoes are browned and crisp, about 20-35 minutes. Serve immediately, garnished with fresh parsley or chives.

Serves 2-4

Find out more undiscovered properties of healing foods and how they support the liver, check out my bestselling book, Liver Rescue.

This item posted: 20-Jan-2019

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