Crispy Garlic Chili Smashed Potatoes Food

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

CRISPY GARLIC CHILI SMASHED POTATOES

Steps:

• 1. Preheat oven to 400F. Line a baking sheet with parchment paper. 2. Clean and cut your potatoes so they're uniform sizes. Add potatoes to salted water and bring to boil. Cook until potatoes are fork-tender, this takes about 20 minutes. 3. Drain potatoes and place in large mixing bowl. Add oil, garlic powder, chili powder and paprika. Stir to combine so they're all gently coated. Sprinkle generously with Kosher salt and fresh ground pepper. 4. Spread seasoned potatoes evenly on parchment paper. Next, use a fork to smash the potatoes. The tiny bits are okay as these will crisp up. Ensure potatoes are evenly spaced for air circulation in the oven. If the smashed potatoes overlap they will be less crispy. 5. Optional: Drizzle with extra oil and extra spices to your preference before going into the oven. 6. Bake for 35 to 45 minutes or until your desired level of golden brown. (Remember no need to flip them). 7. Serve Crispy Garlic Paprika Smashed Potatoes with Sriracha ketchup for little extra zing.

GARLIC SMASHED POTATOES

Steps:

• In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
• Bring the water to a boil, cover the pan, and lower the heat.
• Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
• Set the oven at 450 degrees.
• Have on hand a 12-inch baking dish.
• Rub the dish with a thin film of oil.
• Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
• Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
• Transfer the potatoes to the baking dish, packing them tightly into the dish.
• Chop the garlic and scatter it on the potatoes.
• Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
• Transfer the dish to the hot oven.
• Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
• Serve at once.