Smashed Potato Poncho Food

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 WITH SPINACH

Steps:

• Place potatoes, garlic, and enough water to cover in a medium saucepan.
• Bring to a boil, then reduce heat and cook, covered, until the potatoes are fork-tender (15-20 minutes).
• Add in the spinach, stirring, just until wilted.
• Drain the potatoes, garlic, and spinach.
• Return the mixture to the saucepan and add sour cream.
• Mash with a potato masher until the mixture is chunky.
• Stir in the chives, salt, pepper, and nutmeg and serve at once.

RANCH SMASHED POTATOES

Steps:

• In large pot, combine potatoes with enough salted water to cover. Bring to boil; cook until tender, about 15 minutes. Drain. Heat milk in same pot.
• Return potatoes to pot; add salad dressing and pepper. Mash, keeping some potato pieces chunky. Stir in chives.

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.

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:

• 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:

• Put the potatoes in a medium saucepan, cover with cold water, and season with salt. Bring to a simmer over medium heat and cook until potatoes are very tender, about 20 minutes.
• Heat the milk and butter in a small small saucepan until hot. With a potato masher or large fork, roughly smash the potatoes, while adding the hot liquid. Stir in half of the scallions, season with the salt and pepper, to taste. Transfer to a serving bowl and scatter the remaining scallions on top before serving.

SMASHED POTATOES

Steps:

• Preheat the oven to 400 degrees F.
• Roast potatoes, skin on, for approximately 30 minutes, or until cooked throughout and crispy on the outside.
• In a large bowl, add garlic, basil, olive oil salt and pepper. Add roasted potatoes. Use a fork or whisk to smash potatoes, but do not smash so much that they are totally mashed. Toss thoroughly so that potatoes are coated with the oil, herbs and spices.

SMASHED POTATO CHOWDER WITH VARIATIONS

Steps:

• In a 4-quart Dutch oven combine potato, sweet pepper, garlic, and black pepper.
• Stir in broth.
• Bring to boiling; reduce heat.
• Simmer, covered, for 20 to 25 minutes or until potato is tender.
• Use a potato masher to mash potatoes slightly.
• Stir in bacon, 1-1/2 cups of the cheese, the whipping cream, and green onion; heat through.
• To serve, ladle soup into bowls.
• Top each serving with sour cream and remaining cheese.
• Makes 8 main-dish servings.
• VARIATIONS:.
• Smashed Potato Chowder with Ham:
• Prepare as above, except substitute 1-1/2 cups chopped, cooked ham for the bacon.
• Smashed Potato Chowder with Beans:
• Prepare as above, except substitute shredded carrot for the sweet pepper. Add one 15-ounce can cannellini (white kidney beans) or Great Northern beans, rinsed and drained, after mashing the potatoes. Substitute 2 teaspoons dried dill for the green onion.