In a large pot over medium-high heat, place potatoes, 1 teaspoon of the salt, and just enough water to cover potatoes by 1 inch. Bring to a boil and reduce heat to medium. Cook 10 minutes.
Preheat oven to 425°.
In a medium roasting pan, combine oil and garlic.
Drain potatoes and add them to pan. Sprinkle potatoes with remaining 1 teaspoon salt and toss gently to coat potatoes in oil and garlic.
Roast for 20 minutes. Remove pan from oven. Using a potato masher, gently flatten potatoes until they are about 1-inch thick. Spoon some oil from pan over potatoes and roast another 10 minutes or until golden. Serve immediately.
368 Calories, 7 g Protein, 56 g Carbohydrates, 7 g Fiber, 14 g Total fat (2 g sat), 601 mg Sodium, ★★★★★ Vitamin B6, C, ★★ Vitamin B1 (thiamine), B3 (niacin), Phosphorus, Potassium, ★ Vitamin E, K, Folate, Iron, Magnesium
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