Smashed Red Potatoes With Parmesan Basil Butter Food

SMASHED RED POTATOES

Steps:

• Preheat oven to 425.
• Poke holes in the red potatoes with a fork for proper ventilation.
• Place potatoes on a microwave safe plate or bowl and microwave for 5 minutes.
• Flip potatoes over and microwave for an additional 5 minutes or until soft - depending on your microwave, this could be less.
• Place potatoes onto a baking sheet lined with parchment paper.
• Use a potato masher or the bottom of a cup to mash the potatoes so they are about 1/2" thick.
• Use a pastry brush to brush each side of the potato with olive oil, which will help crisp up the skin.
• Season potato with salt and pepper ( you could also add other seasonings that you love at this stage)
• Bake smashed red potatoes for 14 minutes. Remember that timing in an oven largely depends on your oven - additionally gas ovens tend to run a bit hotter, so you may want to check potatoes for doneness around 10 minutes.
• Sprinkle with Parmesan cheese and return to oven for 1-2 minutes or until cheese is melted.
• Remove potatoes from oven and sprinkle with fresh parsley before serving.

SMASHED RED POTATOES WITH BASIL & PARMESAN

Steps:

• Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.

SMASHED RED-SKINNED POTATOES WITH HERB OIL

Steps:

• Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes.
• While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily.
• Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

ROASTED SMASHED POTATOES

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.

SMASHED RED POTATOES WITH PARMESAN BASIL BUTTER

Steps:

• Preheat oven to 375 degrees.
• To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
• Place on a baking sheet.
• Cook potatoes until largest potatoes are soft, about 25-30 minutes.
• While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
• Add the roasted potatoes to bowl and smash potatoes to a coarse mash.

PARMESAN SMASHED POTATOES

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.
• Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.

SMASHED ROASTED RED POTATOES

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.