Crushed Potatoes With Horseradish Cream

8 small Yukon Gold potatoes (about 1¼ pounds total)

2 tablespoons olive oil

½ teaspoon coarse salt

¼ cup plain low-fat Greek-style yogurt

1 teaspoon drained prepared white horseradish

1/8 teaspoon fine salt

1 tablespoon chopped fresh chives

Position a rack in the upper third of the oven; preheat to 450 degrees.

Place the potatoes in a steamer basket in a pot with a few inches of water, over medium heat. Cover and steam them for 20 to 25 minutes, until they are still firm yet easily pierced with a fork. Drain. Let cool for 15 minutes or until they are cool enough to handle.

Arrange the potatoes on a baking sheet. Score a small X about ¼-inch deep in the top of each one, then crush each potato with the heel of your hand, flattening it to about ½-inch thick. Try to crush the potatoes just enough so they spread and come apart somewhat but much of their skin remains intact.

Brush the tops of the potatoes with about 2 teaspoons of the oil, then use a flat spatula to flip the potatoes and brush the other side with 2 more teaspoons of the oil. Sprinkle the tops with the coarse salt. Bake (upper rack) for 25 to 30 minutes, until crisp and golden brown. The potatoes can be steamed, cooled and refrigerated up to 3 days in advance. Whisk together the yogurt, horseradish, the remaining 2 teaspoons of oil and the fine salt in a medium bowl. To serve, dollop about 1½ teaspoons of the sauce onto each potato, then sprinkle with the chives. The crushed, baked potatoes also can be stored that way for 3 days; reheat in a 350-degree oven.

4 servings

Nutrition | Per serving: 180 calories, 4 g protein, 25 g carbohydrates, 7 g fat, 1 g saturated fat, 0 mg cholesterol, 230 mg sodium, 3 g dietary fiber, 2 g sugar

From nutritionist and cookbook author Ellie Krieger