{"id":320,"date":"2023-04-07T17:48:37","date_gmt":"2023-04-07T17:48:37","guid":{"rendered":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/?p=320"},"modified":"2023-04-07T17:48:37","modified_gmt":"2023-04-07T17:48:37","slug":"smashed-potato-snack","status":"publish","type":"post","link":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/2023\/04\/07\/smashed-potato-snack\/","title":{"rendered":"Smashed Potato Snack"},"content":{"rendered":"\n
\"\"<\/figure>\n\n\n\n

Ingredients<\/strong> <\/p>\n\n\n\n

for potatoes:<\/p>\n\n\n\n

3-4 Yukon gold potatoes<\/p>\n\n\n\n

salt and pepper<\/p>\n\n\n\n

2 TBS butter<\/p>\n\n\n\n

2 TBS olive oil<\/p>\n\n\n\n

toppings: Sour cream, green onions<\/p>\n\n\n\n

Instructions:<\/strong><\/p>\n\n\n\n

    \n
  1. wash and trim eyes\/blemishes from surface of potatoes. Cut into halves if potatoes are medium or quarters if they are large. Small potatoes can be left whole. Try to have the pieces\/whole potatoes be about the same size.<\/li>\n\n\n\n
  2. Put potatoes in a pot of water on the stove and bring to a boil. Cook until the potatoes are soft when pierced with a fork. They need to be soft enough to smash.<\/li>\n\n\n\n
  3. When potatoes are softened. Drain and allow steam to come off of them till the surfaces feel more dry.<\/li>\n\n\n\n
  4. Preheat oven to 400F. <\/li>\n\n\n\n
  5. On a sheet pan, place parchment paper or silicone mat, or spray with cooking spray.<\/li>\n\n\n\n
  6. Place the potatoes spread out on a the pan.<\/li>\n\n\n\n
  7. Using the clean bottom of a cup or jar, smash the potatoes to flatten. If they fall apart a little it is ok. Just reshape a little with a fork.<\/li>\n\n\n\n
  8. Melt 2 TBS butter and mix with the olive oil. Drizzle this over the smashed potatoes with a spoon. Sprinkle salt and pepper on top.<\/li>\n\n\n\n
  9. Bake until the potatoes are browned on top and bottom. Allow to cool.<\/li>\n\n\n\n
  10. To serve, chop green onions and serve with scoop of sour cream, or with a sauce of your choice. Enjoy!<\/li>\n<\/ol>\n\n\n\n
    \n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n\n\n\n
    \"\"<\/figure>\n<\/figure>\n","protected":false},"excerpt":{"rendered":"

    Ingredients for potatoes: 3-4 Yukon gold potatoes salt and pepper 2 TBS butter 2 TBS olive oil toppings: Sour cream, green onions Instructions:<\/p>\n","protected":false},"author":10072,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-320","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/posts\/320","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/users\/10072"}],"replies":[{"embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/comments?post=320"}],"version-history":[{"count":1,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/posts\/320\/revisions"}],"predecessor-version":[{"id":333,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/posts\/320\/revisions\/333"}],"wp:attachment":[{"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/media?parent=320"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/categories?post=320"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/blogs.oregonstate.edu\/healthybeaverbags\/wp-json\/wp\/v2\/tags?post=320"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}