Recipes

Smash 'n' Grill New Potatoes

:20 min

:55 min

Serves 6

1 1/2lb new small white or red skinned potatoes

3/4 cup Longo’s Essentials Country Churned Salted Butter, melted

1/4 cup Longo’s Extra Virgin Olive Oil

12 cloves garlic, minced

1 cup chopped fresh Longo’s Herbs (such as parsley, sage, dill, oregano, rosemary and thyme), divided

2 tsp pepper

1 tsp Longo’s Himalayan Pink Salt

1 cup crushed Longo’s Kettle Cooked Creamy Dill Flavoured Potato Chips

1 cup grated Longo’s Curato Grana Padano Cheese

•Place potatoes in pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low and cook for about 20 minutes or until they are just tender. Drain and place potatoes evenly spaced out on baking sheet and let cool for 20 minutes.
•Place 1 potato at a time on a cutting board and, using a meat mallet or the bottom of a small clean pot, gently squish potato to flatten slightly until flesh cracks.
•Line grill with BBQ grilling foil. Lightly spray with Longo’s Canola Cooking Spray. Preheat grill to medium-high.
•Heat butter and oil in small saucepan over medium-low heat. Remove from heat and stir in garlic, 3/4 cup of the herbs, pepper and salt. Lightly brush each potato with herb-garlic butter.
•Combine potato chips, cheese and remaining 1/4 cup of the herbs in small bowl; set aside.
•Grill potatoes for about 10 minutes until crispy and lightly charred. Carefully turn over and brush lightly with additional herb-garlic butter. Sprinkle each potato with crushed potato chip mixture. Close lid and grill for about 5 minutes or until cheese is melted and potatoes are hot. Remove from grill and serve immediately.

Per serving: 390 calories