4 Serves
79 Mins
Place the baby new potatoes in a large pot filled with water and bring to a boil. Cook until tender, about 20 minutes.
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Vitamin K
773 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
34 µg / 400 µgCalcium
133 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
89 mg / 420 mgPhosphorus
64 mg / 1,250 mgPotassium
299 mg / 4,700 mgSodium
868 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
2 µg / 55 µgFiber
3 g / 28 gSugar
1 g / 50 gSaturated Fat
2 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
2 gAlcohol
0 g
Drain the potatoes using a colander and let them steam dry for a few minutes. Preheat your oven to 220°C.
Place the boiled potatoes on a baking sheet and use the bottom of a heavy glass or a potato masher to gently smash each potato until flattened but still intact.
Drizzle the smashed potatoes with olive oil and season generously with salt and black pepper. Roast in the preheated oven for 30 minutes until golden and crispy.
While the potatoes roast, whisk together the hot sauce and a touch of olive oil in a small bowl to create the finishing sauce.
Remove the crispy potatoes from the oven, drizzle with the prepared sauce, and serve immediately.
16
g76
g15
g
