Anita’s Buttery-Crispy Smashed Potatoes topped with Beef and Mushroom
Ingredients
2 pounds small-medium size gold potatoes
1 big handful of salt
Preparation
- Add the potatoes to a large pot with water. Add salt and bring to a boil. Cook potatoes until fork tender for about 20 minutes. Drain the water and allow to cool for about 10 minutes. Use a foil line greased with olive oil baking pan and transfer potatoes to it. Use a smasher or with the bottom of a pan smash each Potatoe. Place potatoes baking pan into preheated oven to 375 grades Fahrenheit until little bit crispy on the edges and golden brown. Take out from oven and set aside.
Ingredients for the Topping
1/2-pound ground meat
2 Tablespoon butter
1/3 cup of chicken broth
1 small onion, diced
8 -10 baby Portobello mushrooms, small diced
1/3 cup of pinenuts
1 teaspoon salt
1/3 teaspoon black pepper
1/3 teaspoon garlic powder
pinch of ground nutmeg
1 Tablespoon of fresh Rosemary, chopped
Preparation for the Topping
- Preheat oven to 375 grades Farenheit.
- Brown meat in a large skillet with butter. Add onions and mushrooms. Season with salt, pepper, nutmeg and garlic powder.
- Cook for 15 minutes. Add pinenuts and chopped fresh rosemary. Stir and place on the side.
- Top each Potatoe with mushrooms mixture. Place into preheated oven and bake for 15 to 20 minutes.
- Take out from oven and place your delicious stuffed potatoes over a bed of mix greens with a very light lemon olive oil vinaigrette. Enjoy!
