Quick Smashed 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.

SMASHED POTATOES

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.
• Turn oven up to 450 degrees F (230 degrees C).
• Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter.
• Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper.
• Bake until golden and crisp about 15 to 20 minutes more.

SMASHED ROASTED NEW POTATOES

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.

QUICK MASHED SWEET POTATOES

Steps:

• Cook sweet potatoes and liquid in medium size saucepan until heated through approximately 10 minutes.
• Drain off liquid.
• Add butter and half and half to pan.
• Beat or mash to desired consistency.
• Serve with butter, salt and pepper.

NO-BOIL CRISPY ROASTED SMASHED POTATOES

Steps:

• Scrub potatoes and pat dry. Prick each one twice with the tip of a sharp knife. Arrange in the microwave in a circle. Microwave on high until tender, approximately 4 minutes, but will vary depending on microwave and size of the potatoes. (I use my automatic "Potato" setting.).
• Line cookie sheet with foil (I prefer no-stick). Place cooked potatoes on cookie sheet and gently 'smash' by pressing down with the back of a spatula. Drizzle olive oil over them, turning to coat. Sprinkle with seasoning salt or salt and pepper to taste.
• Roast at 400°F for 20-30 minutes until golden brown and crispy, depending on desired degree of doneness. Turning halfway through. Serve hot.
• Note: it only takes about 20 minutes in my convection oven if I roast them while they are still hot from the microwave. If they have cooled, it takes longer.

SMASHED POTATOES

Steps:

• Wash potatoes and remove eyes and bad spots. Do not peel. Cut in half or large chunks. If using garlic, peel clove and place in pot with potatoes.
• Cover with salted water and bring to a boil. Cook on medium-low for 20 minutes or until potatoes are fork-tender.
• Drain potatoes and put back into pot. Add remaining ingredients and mash in the pot using a hand-held potato masher.
• Add additional milk, salt and pepper as needed. Add optional spices if desired.
• Top with paprika and either parsley or chives.

QUICK SPINACH AND MASHED POTATOES

Steps:

• Peel and large dice the potatoes.
• Place in large pot, add enough water to cover potaotes by two inches. Bring to a boil, turn down to medium and cook until fork-tender.
• Drain cooked potatoes and return to hot pot. Turn heat to lowest setting.
• Add butter and mash well or leave with small lumps.
• Combine rest of ingredients and blend. Heat through.
• Serve hot.
• This makes a nice lunch. Serve with chilled sliced beef tomatoes topped with salt and pepper to taste and sprinkle with grated cheese as desired.