Colorful petite potatoes are boiled and then smashed and flavored with lemon, rosemary and Parmesan for a tasty way to re-fuel post-exercise.
1 1⁄2 | Pound | red and yellow petite potatoes |
2 | Tablespoon | Olive oil |
3⁄4 | Teaspoon (Metric) | salt |
1⁄2 | Teaspoon | Pepper |
1⁄3 | Cup | grated parmesan cheese |
1 | Tablespoon | roughly chopped fresh rosemary (or 1 tsp dried ) |
1 | lemon zested | |
1⁄2 | Cup | plain nonfat greek yogurt |
3 | Tablespoon | Sliced green onion tops |
Yield | |
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Source | Recipe and photo courtesy of Potatoes USA |
Prep time | 30 minutes |
Cook time | 50 minutes |
Recipes | Appetizers |