Smashed Tri-Color Potatoes

Starchiness aside, potatoes are highly nutritious and boast more potassium than bananas! And did you know that purple potatoes, like other intensely colored fruits and vegetables, are packed with anti-oxidants, which may protect you from damaging free radicals. Healthline rounds up the nutrition facts for the versatile veggie, and I found a great cool weather recipe created by Food Network’s Guy Fieri.

Ingredients

3 pounds tri-color creamer potatoes

4 cloves garlic, peeled and smashed 

2 bay leaves 

Kosher salt and freshly ground black pepper

1/2 cup olive oil, plus more for drizzling 

1/4 cup (4 tablespoons) unsalted butter 

1 cup grated Parmigiano Reggiano 

Sour cream, for garnish 

Chopped fresh dill, for garnish 

Chopped fresh chives, for garnish 

Zest of 1 lemon, for garnish 

Instructions

Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch. Add some salt, then cover with a lid and bring to a boil. Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes.

Preheat the oven to 375 degrees F. Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves). Add the oil and butter and sprinkle with salt and pepper. Using a potato masher, smash the potatoes into a chunky mixture.

Spread the potato mixture in an even layer in a large casserole or gratin dish. Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top. Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes. Dot sour cream across the top and garnish with dill, chives and lemon zest while hot.