by jilldahan on January 26, 2014

Proceeds from the sales of Starting Fresh! will benefit the Boston Childrens Hospital surgical unit where my son has been treated the past 2 years.

Smashed Potato Fry Up

by jilldahan on September 22, 2017

Fancy a fry up this autumn? This one is as good tasting as it is good for you? Transform your everyday spuds into a hip easy peasy comfort food that can be served from breaky to the evening meal!  Crispy outsides give way to creamy insides that are tucked between lightly sauteed wild mushrooms and sprinkled if you dare with crispy, zingy, hot chorizo!  These are chock full of body hugging goodness with vitamins and minerals to help propel you thru the fall into winter! Lively up Farms at the Watauga Farmers Market lovingly harvested these colorful new potatoes that are as tasty as they are visually appealing! This autumn get smashing and make your friends and families tummies do a fall filled happy dance!

Smashed Potato Fry Up

Serves 4-6

1-1/2 lbs new potatoes
1/4lb wild mushrooms with stems removed and gently wiped clean
1/4 lb chorizo if desired
4 sprigs rosemary or sage leaves
2 tbsp each avocado oil and butter
sea salt to taste

Bake the potatoes in the oven on the rack for 25-35 minutes until soft when squeezed. Remove and place in a baking dish or frying pan coated with a tbsp each of avocado oil and butter. Smash each potato with the bottom of a glass, drizzle with the rest of the oil and butter, and sprinkle lightly with sea salt. Return to the oven or heat on the stove top for another 20 minutes until lightly browned and crispy. Meanwhile saute the chorizo until cooked thru and add mushrooms at the end just to lightly saute. Tuck the mushrooms around the crispy potatoes and sprinkle with chorizo if using to serve. Garnish with rosemary or sage and serve warm.

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