PARMESAN-CRUSTED POTATOES
Tender roasted potatoes get an extra boost of flavor and crunch, thanks to a crispy layer of golden Parmesan. We added a simple stir-together paprika aioli for dipping, but these flavorful little nuggets are equally delicious on their own. Serve them as a fun appetizer or as a side dish.
Provided by Food Network Kitchen
Categories side-dish
Time 1h5m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Line a rimmed baking sheet with aluminum foil and place on the center rack of the oven. Preheat the oven to 425 degrees F (see Cook's Note).
- For the Parmesan potatoes: Toss the potatoes, thyme sprigs, olive oil, 1 teaspoon salt and several grinds of black pepper in a large bowl until combined. Carefully remove the hot baking sheet from the oven and spray with nonstick cooking spray. Lay the potatoes cut-side-down in an even layer. Bake until tender and golden brown, about 35 minutes.
- For the smoked paprika aioli: Meanwhile, whisk together the mayonnaise, lemon juice, Dijon, paprika, garlic, a pinch of salt and a couple grinds of black pepper in a small bowl until smooth. Cover with plastic wrap and refrigerate until ready to serve.
- Remove the baking sheet from the oven and push the potatoes to one side of the pan (try to give yourself as much empty surface area as possible). Lightly spray the foil with more cooking spray, then sprinkle the Parmesan in an even layer over the empty space on the baking sheet, making sure to go all the way to the edges to create a roughly 14-by-12-inch rectangle. Place the potatoes on top of the Parmesan layer, cut-side down, so that all the potatoes are sitting on the cheese.
- Return the baking sheet to the oven and bake until all the Parmesan is golden brown and crisp, 8 to 10 minutes more. Cool slightly, about 5 minutes, then use a spatula to lift the crispy, cheesy potatoes off the pan (some potatoes will come off individually while others will come off in pairs). Serve with the smoked paprika aioli on the side.
BUTTERY ROASTED CRUSHED POTATOES
I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.
Provided by MarthaStewartWanabe
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
- Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
- Once tender, drain water from potatoes. Set aside to cool slightly.
- Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
- Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
- Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
- Roast for 15-20 minutes or until crisp and golden brown.
Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1
PIONEER WOMAN'S CRASH POTATOES
With out a doubt one of the biggest hits with my family and friends. Found it on the website of the pioneer woman courtesy of pinterest. The only thing I did differently was to add some chopped garlic into the olive oil I dribbled on top. One other time I used chopped chives no rosemary. Can't wait to try it sprinkled with...
Provided by Deb Lund
Categories Potatoes
Time 1h
Number Of Ingredients 5
Steps:
- 1. Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
- 2. On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
- 3. With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
- 4. Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
- 5. Bake in a 450 degree oven for 20-25 minutes until golden brown.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
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.
SMASHED ROASTED NEW POTATOES
Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic
Provided by Barney Desmazery
Categories Side dish
Time 1h10m
Number Of Ingredients 2
Steps:
- Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
- Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.
Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
MUSTARD-CRUSTED NEW POTATOES
Give potatoes a boost with mustard - choose a waxy new potato, such as Charlotte or Pink Fir apple
Provided by Good Food team
Categories Brunch, Buffet, Dinner, Lunch, Side dish, Vegetable
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/fan 180/gas 6. Boil potatoes for 7 mins, then drain well. Tip into a large bowl with the onion, mustard and olive oil. Toss well to coat and transfer to a roasting tin. Roast for 30-35 mins until the mustard forms a golden crust. Toss gently in the tin and serve with the chicken.
Nutrition Facts : Calories 191 calories, Fat 10 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 24 grams carbohydrates, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.5 milligram of sodium
CRUSHED NEW POTATOES
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
Provided by Gordon Ramsay
Categories Buffet, Dinner, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
- Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.
Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
CRUSHED GOLDEN POTATOES IN SAGE-BROWN BUTTER
This recipe is from Good Housekeeping. It looks like a new and interesting way to serve up potatoes- something I'm always looking for! Great for holidays with the family as it makes a lot of potatoes. I want to try these with red or new potatoes as well, and keep their skins on- yum!
Provided by Julia Lynn
Categories Potato
Time 40m
Yield 16 serving(s)
Number Of Ingredients 6
Steps:
- In 5- to 6-quart sauce pot, place potatoes and enough water to cover; heat to boiling over high heat. Reduce heat to low; cover and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain potatoes in colander.
- In same sauce pot, melt butter over medium-high heat; cook 2 to 3 minutes longer or until butter browns, swirling pan frequently. Add chopped sage and cook 1 minute, stirring.
- Reduce heat to low. Add milk, salt, pepper, and potatoes to butter in saucepot. With potato masher, coarsely mash potatoes until well blended but still lumpy.
- Spoon potatoes into large serving bowl; garnish with sage leaves.
Nutrition Facts : Calories 162.4, Fat 9.1, SaturatedFat 5.7, Cholesterol 23.9, Sodium 362.6, Carbohydrate 18.5, Fiber 2.9, Sugar 1.3, Protein 2.3
More about "golden crushed potatoes food"
CRISPY GOLDEN SMASHED POTATOES - GOOD HOUSEKEEPING
From goodhousekeeping.com
Email [email protected]Category Christmas, Side DishServings 10Total Time 1 hr 25 mins
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (153)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
CRASH HOT POTATOES - CRISPY SMASHED POTATOES RECIPE
From thekitchn.com
CRUSHED NEW POTATOES - MY GORGEOUS RECIPES
From mygorgeousrecipes.com
CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES - CAFE …
From cafedelites.com
GOLDEN CRUSHED POTATOES RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
CRISPY GOLDEN SMASHED POTATOES RECIPE — BE GREEDY EATS
From begreedyeats.com
Servings 6-8Total Time 1 hr
THE ALL-YOU-CAN-EAT BUFFET LINE IS CROWDED AGAIN | CNN BUSINESS
From cnn.com
YOTAM OTTOLENGHI’S PARTY FINGER FOOD: CHEESY POTATO FILO CIGARS, …
From theguardian.com
CRUSHED YUKON GOLD POTATOES RECIPE | BON APPéTIT
From bonappetit.com
GOLDEN CRUSHED POTATOES | PUNCHFORK
From punchfork.com
GOLDEN CRUSHED POTATOES : RECIPES - COOKING CHANNEL
From cookingchanneltv.com
CRISPY CRUSHED POTATOES {OVEN BAKED} - CLEAN EATING WITH …
From cleaneatingwithkids.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love