Crispy Salt And Pepper Smashed Potatoes Food

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CRISPY SALT AND PEPPER SMASHED POTATOES



Crispy salt and pepper smashed potatoes image

Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.

Provided by Alida Ryder

Categories     Side Dish     Vegeterian

Time 1h10m

Number Of Ingredients 5

6 medium potatoes
¼ cup olive oil
1 tbsp salt
2-3 tsp fresh cracked black pepper
6 thyme sprigs

Steps:

  • Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
  • In the meantime, pre-heat the oven to 230ºC/450°F.
  • When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
  • Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
  • Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
  • Remove from the oven and serve.

Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 4 g, ServingSize 1 serving

CRISPY SALT AND PEPPER POTATOES



Crispy Salt and Pepper Potatoes image

These crispy potatoes are like little starch balloons that pop when you bite into them. The secret: They're tossed in egg whites before cooking.

Provided by Dan Kluger

Categories     Potato     Appetizer     Side     Fall     Quick & Easy     Egg     Thyme     Parsley     Rosemary     Thanksgiving

Yield 4 servings

Number Of Ingredients 7

2 large egg whites
1 pound new potatoes (about 1 inch in diameter)
2 teaspoons kosher salt
¾ teaspoon finely ground black pepper
1 teaspoon finely chopped rosemary
1 teaspoon finely chopped thyme
1 teaspoon finely chopped parsley

Steps:

  • Preheat oven to 400°F and line a rimmed baking sheet with parchment. In a large bowl, whisk the egg whites until foamy (there shouldn't be any liquid whites in the bowl). Add the potatoes and toss until they're well coated with the egg whites, then transfer to a strainer or colander and let the excess whites drain. Season the potatoes with the salt, pepper, and herbs. Scatter the potatoes on the baking sheet (make sure they're not touching) and roast until the potatoes are very crispy and tender when poked with a knife, about 20 minutes (depending on the size of the potatoes).
  • Transfer to a bowl and serve.

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