I have always loved potatoes, but since switching to a gluten-free lifestyle, I have been enjoying them more and more to replace the satisfaction I used to get from wheat-based bread and pasta. One of my favorite ways to enjoy buttery Yukon golds is quickly steamed and then smashed with a spoon and mixed with fresh herbs or green onions, a little olive oil, and broth.

Ingredients

  • Yukon gold potatoes, lb (750 g), unpeeled, cut into ½–¾ inch (12 mm–2 cm) pieces
  • Extra-virgin olive oil, 3 tablespoons
  • Gluten-free chicken broth, about ½ cup (4 fl oz/125 ml)
  • Fresh herbs or green onions, 2–4 tablespoons minced
  • Kosher salt and freshly ground black pepper

Method

Steam the potatoes over simmering water until very tender, 15–18 minutes.

In a large nonstick frying pan over low heat, warm the oil. Add the potatoes. Using a wooden spoon, smash the potatoes coarsely, adjusting their texture as necessary with the broth. Mix in the herbs. Season to taste with salt and pepper and serve right away.

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