Name: Slam Dunk Potatoes
Yield: 4 servings
Ingredients: 16 small Yukon Gold potatoes; 1 Tbsp olive oil (15 ml); sea salt and freshly cracked black pepper; ½ cup light sour cream (125 ml); 2 green onions, finely minced; 1 tsp finely chopped fresh rosemary (5 ml); ¼ tsp tobasco sauce (1 ml); salt, to taste; splash of Worcestershire sauce

YIELDS

4 servings

This potato recipe was custom made for JYD of the Toronto Rapters!

Ingredients

Slam

small Yukon Gold potatoes

Tbsp olive oil (15 ml)

sea salt and freshly cracked black pepper

Dunk

cup light sour cream (125 ml)

green onions, finely minced

tsp finely chopped fresh rosemary (5 ml)

tsp tobasco sauce (1 ml)

salt, to taste

splash of Worcestershire sauce

Ingredient Substitution Guide

Directions

Step 1

Preheat oven to 425 degrees F.

Step 2

Bring a pot of salted water to a rolling boil. Plunge potatoes into the water and simmer for 15 minutes or so, until a skewer can be inserted easily. They should be just cooked through but not soft. Drain.

Step 3

Transfer to a greased baking sheet. Using a large, flat meat tenderizer or a heavy-bottomed pot, smash each one with into a thick pancake shape. Brush the tops with oil and season with salt and pepper. Bake on the top rack of the oven until golden and crisp, about 25 minutes. Turn the broiler on and broil for 5 minutes. Season with salt and pepper, to taste.

Step 4

Stir together the sour cream, green onions, rosemary, tobasco, salt and Worcestershire sauce in a small bowl until combined.

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Slam Dunk Potatoes

Ingredients

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