Awesome Smashed Red Potatoes Food

PERFECT SMASHED POTATOES

Steps:

• Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

CRISPY SMASHED HERBED POTATOES

Steps:

• Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

AWESOME RED POTATOES

Steps:

• Heat oil in a skillet; sauté the onion, peppers, and potatoes over medium heat for 4 minutes.
• Combine broth and Worcestershire; pour over vegetables.
• Cover and cook 10 minutes until potatoes are tender, stirring occasionally.
• Uncover and cook until liquid is absorbed, about 3 minutes.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

SMASHED RED-SKIN POTATOES

Steps:

• Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
• Add 2 tsp salt to water; bring to a boil.
• Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
• In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
• Drain potatoes; transfer to large bowl.
• With potato masher, smash potatoes together with hot cream mixture until well blended.
• To potatoes, add sour cream, remaining salt, and the pepper.
• Blend in with the potato masher; continue to smash until desired consistency is achieved.