Skin-On Garlic Smashed Potatoes with Crispy Prosciutto, Onions, and Pine Nuts
I’m super excited to get to share a sneak peek of this delicious recipe from the newly revised cookbook, Cooking Whole30!
My family tried this recipe last night & it is a super keeper! We went the bacon route & the flavor combination was SO delicious. I often top burgers with sautéed onions & bacon, but I hadn’t yet tried them on smashed potatoes.
Give this tasty Whole30 recipe a try & let me know what you think!
Garlicky potatoes are made creamy with ghee and coconut milk and topped with caramelized onion, crisped prosciutto and toasted pine nuts. They’re fancy enough for a dinner party or a holiday, but simple enough for a weeknight dinner.
Prep: 20 Minutes
Cook: 20 Minutes
Total: 40 Minutes
2 large russet potatoes (1⁄2 pound)
2 cloves garlic, sliced
1 tablespoon Clarified Butter (page 289) or ghee, melted
1⁄2 teaspoon salt
2 tablespoons full-fat coconut milk
4 thin slices prosciutto, or 3 slices Whole30-compatible bacon, chopped
1 sweet onion, quartered lengthwise and thinly sliced
1 tablespoon balsamic vinegar, Chicken Bone Broth (page 284), or Whole30-compatible chicken broth
1 tablespoon pine nuts, toasted (see Tip, page 19)
Bring a pot of lightly salted water to a boil. Add the potatoes and garlic and cook until tender, 20 to 25 minutes. Drain. Mash with a potato masher or hand mixer. Stir in the butter and salt. With a wooden spoon or hand mixer, beat in the coconut milk. Cover and keep warm.Meanwhile, in a large skillet, cook the prosciutto over medium heat, stirring occasionally, for about 3 minutes. Add the onion and cook, stirring frequently, until the prosciutto is crispy and the onion is tender and brown on some of the edges, about 8 minutes more. Add the vinegar to the pan and stir to scrape up the browned bits on the bottom.Spoon the onion mixture over the mashed potatoes and sprinkle with the pine nuts.