ROASTED SMASHED POTATOES
The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 9h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg
SMASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
ROASTED SMASHED AND LOADED POTATOES
Yum ,yum ,yum who doesn't like potatoes
Provided by Lorraine Passero
Categories Potatoes
Time 1h20m
Number Of Ingredients 6
Steps:
- 1. preheat over to 450 degrees
- 2. Place potatoes on a sheet pan, pour 3/4 cup water over potatoes and cover tightly with foil. Bake on bottom rack of oven till tender, about 30 min. Remove from oven , pour off water . Let sit 8 min
- 3. Drizzle 3 tablespoons of oil over potatoes, coat evenly. Space potatoes evenly on sheet pan and using potato masher, flatten potatoes to about 1/2 inch thick. Sprinkle with salt and pepper. Sprinkle remaining 3 tabl. of oil on potatoes and bake on top rack of oven for 15 min. Remove from over sprinkle on cheese and return to oven bottom rack until golden brown about 20 min. Remove from oven top with sour cream nd scallions or chives and serve
- 4. BYOC think of your favorite baked potato items...bacon , cheddar cheese, broccoli....How about serving for breakfast with a poached egg on top
CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
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 RED POTATOES
This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.
Provided by skarimom from Idaho
Categories Potato
Time 35m
Yield 6 6 Smashers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and scrub potatoes. Leave skin on.
- Place in large pot filled with water until potatoes are covered and add salt.
- Bring to boiling, boil until knife goes through potato easily.
- Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
- Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
- When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
- Season with salt and pepper.
- Drizzle with olive oil.
- Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
- Bake until golden about 15 to 20 minutes.
- Remove with spatula.
Nutrition Facts : Calories 149.1, Fat 0.3, SaturatedFat 0.1, Sodium 1201.1, Carbohydrate 33.9, Fiber 3.6, Sugar 2.8, Protein 4
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
More about "roasted smashed and loaded potatoes food"
EASY OVEN BAKED LOADED SMASHED BABY POTATOES
From sizzlingeats.com
5/5 (1)Total Time 40 minsCategory Appetizer, Side DishCalories 529 per serving
- Clean, and scrub potatoes to remove any loose dirt or debris. Fill a stockpot with potatoes. Add water until potatoes are submerged with one addtional inch of water. Bring potatoes to a boil for 15-18 minutes or until they are fork tender.
- Preheat the oven to 425° and grease a large baking sheet with olive oil. Once potatoes are fork-tender, drain them into a collander and allow them to cool for at 5 minutes.
- Evenly spread potatoes onto the baking sheet at least one inch apart. Use the bottom of a mason jar to gently smash them. Brush potatoes with melted butter, and sprinkle with salt and pepper.
- Bake potatoes for 20 minutes or until crispy and golden brown. Remove them from the oven, and sprinkle each with an even amount of shredded cheddar. Return them to the oven for 6-8 minutes. It is okay if the cheese gets toasted on the baking sheet too because this will make them tastier!
ROASTED SMASHED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
5/5 (25)Total Time 55 minsCategory Appetizer, Side DishCalories 198 per serving
- Wash potatoes and boil on high for 12-15 minutes or just until slightly tender. Drain and cool slightly.
- Smash to ½" thickness using the heel of your hand or a glass. (You can store smashed potatoes covered in the fridge for up to 2 days... and continue with the recipe prior to serving).
- Line a pan with foil. Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt and pepper.
ROASTED SMASHED LOADED POTATOES - THE KITCHEN WHISPERER
From thekitchenwhisperer.net
ROASTED, SMASHED, AND LOADED POTATOES | FOR THE LOVE OF …
From fortheloveofcooking.net
CRISPY OVEN ROASTED SMASHED POTATOES - CREME DE LA …
From lecremedelacrumb.com
SMASHED + ROASTED SWEET POTATOES | CLEAN FOOD CRUSH
From cleanfoodcrush.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
ROASTED MASHED POTATOES | KEVIN IS COOKING
From keviniscooking.com
CRISPY SMASHED LOADED POTATOES - EATINGWELL
From eatingwell.com
5/5 (1)Total Time 1 hr 5 minsServings 8Calories 181 per serving
PERFECT POTATOES : MASHED, BAKED AND ROASTED - FOOD NETWORK
From foodnetwork.com
ROASTED SMASHED POTATOES RECIPE - RECIPETIPS.COM
From recipetips.com
AIR FRYER SMASHED POTATOES | THE PICKY EATER
From pickyeaterblog.com
28 POTATO RECIPES FOR DINNER THAT YOU'LL EAT RIGHT UP
From seriouseats.com
EASY LOADED MASHED POTATO BOWL | GET ON MY PLATE
From getonmyplate.com
POTATOES : SMASHED, MASHED, ROASTED AND FRIED BY PUBLICATIONS
From ebay.com
STEAKHOUSE ROASTED POTATOES RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
INA GARTEN'S GARLIC MASHED POTATOES FEATURE A GAME-CHANGING …
From tastingtable.com
OVEN-BAKED CRISPY SMASHED POTATOES - A FOOD LOVER'S KITCHEN
From afoodloverskitchen.com
CHEESY SMASHED POTATOES WITH BACON - DELICIOUSLY SEASONED
From deliciouslyseasoned.com
WHAT TO SERVE WITH SALISBURY STEAK: 15 AMAZING SIDE DISHES - MSN
From msn.com
PERFECT SEASONED ROASTED SWEET POTATOES · SEASONAL CRAVINGS
From seasonalcravings.com
CRISPY ROASTED SMASHED POTATOES RECIPE - DELICIOUS TABLE
From delicioustable.com
R/FOOD ON REDDIT: [HOMEMADE] LEMON CHICKEN AND ROASTED CARROT …
From reddit.com
EASY SMASHED ROASTED POTATOES - LAST INGREDIENT
From lastingredient.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