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Giuseppina's Wings and Red smashed potatoes
OPEN SOURCE FOOD9Ingredients
55Minutes
790Calories
Ingredients
US|METRIC
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Directions
- Place the chix on a rimmed, non-stick cookie sheet. Coat with the EVOO, salt and pepper. Place in the oven for about 40-50 mins, turning until browned.
- Boil the taters til a fork goes in and tender. Transfer to a baking dish, that is coated well with EVOO. Smash GENTLY with a large fork or potato masher if you have one. Drizzle more EVOO atop the potatoes, and sprinkle with salt & pepper. Strip the thyme leaves from the stems and sprinkle those too.
- Place in oven at 425 (just as the chicken is finishing!). Bake til skins are crispy, about 20 mins.
NutritionView More
790Calories
Sodium24% DV580mg
Fat71% DV46g
Protein92% DV47g
Carbs15% DV46g
Fiber28% DV7g
| Calories790Calories from Fat410 |
| % DAILY VALUE |
| Total Fat46g71% |
| Saturated Fat10g50% |
| Trans Fat |
| Cholesterol175mg58% |
| Sodium580mg24% |
| Potassium1660mg47% |
| Protein47g92% |
| Calories from Fat410 |
| % DAILY VALUE |
| Total Carbohydrate46g15% |
| Dietary Fiber7g28% |
| Sugars3g6% |
| Vitamin A10% |
| Vitamin C50% |
| Calcium8% |
| Iron35% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.