Potato Smashers Food

POTATO SMASHERS

Steps:

• Microwave potatoes and water in 2-qt. microwaveable dish on HIGH 10 min. or until potatoes are tender. Let stand 5 min.
• Drain potatoes; place on work surface. Flatten to 1/2-inch thickness.
• Heat dressing in large skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Turn potatoes over; top with cheese and bacon. Cover; cook 2 min. or until cheese is melted.

POTATO SMASHERS

Steps:

• Place potatoes in a small microwave-safe dish; add water. Microwave, uncovered, on high for 8-9 minutes or until tender, stirring once., Meanwhile, in a large nonstick skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain. Crumble bacon and set aside., With the bottom of a glass, flatten potatoes to 1/2-in. thickness. In the same skillet coated with cooking spray, cook potatoes in dressing over medium heat for 2-3 minutes or until bottoms are golden brown., Turn potatoes; sprinkle with cheese and reserved bacon. Cover and cook 2-3 minutes longer or until cheese is melted. Serve with sour cream if desired.

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.

RESTAURANT-STYLE SMASHED POTATOES

Steps:

• Poke a few holes in the potatoes and nuke (or bake in a 400 degree F oven) until fork-tender. Add to a large bowl and smash with a potato smasher.
• Immediately add the softened butter, cheese, sour cream, bacon and green onions, and stir with a rubber spatula. Add salt and pepper to taste. Add the French fried onions and fold in. Serve hot, sprinkling on extra green onions.
• Yummy with grilled steak or chicken.

SMASHED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

SMASHED POTATOES

Steps:

• Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
• While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
• Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
• Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
• Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

POTATO SMASHERS

Steps:

• Place potatoes and water in a 2-quart microwaveable dish. Microwave, uncovered, on high for 10 minutes or until potatoes are tender. Let stand 5 minutes. Meanwhile, cook bacon in large nonstick skillet on medium heat 8-10 minutes or until crisp. Drain on paper towels.
• Drain potatoes and press each potato with bottom of small bowl or saucer to flatten to 1/2-inch thickness.
• Heat salad dressing in skillet on medium heat. Add potatoes; cook 4 minutes or until bottoms are golden brown. Meanwhile, crumble bacon. Turn potatoes over; sprinkle evenly with cheese and bacon. Cover skillet with lid. Cook an additional 2 minutes or until cheese is melted. Serve 2 potatoes per person. Top with a small dollop of sour cream, if desired.

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.

BETTER CHOICE POTATO SMASHERS

Steps:

• Microwave potatoes and water in 2-qt. microwaveable dish on HIGH 10 min. or until potatoes are tender. Let stand 5 min.
• Drain potatoes; place on work surface. Flatten to 1/2-inch thickness.
• Heat dressing in large skillet on medium heat. Add potatoes; cook 4 min. or until bottoms are golden brown. Turn potatoes; top with cheese and bacon. Cover; cook 2 min. or until cheese is melted.