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
ROASTED GARLIC MASHED POTATOES
Provided by Patrick and Gina Neely : Food Network
Categories side-dish
Time 1h
Yield 3 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F.
- Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
- Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
- Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
- Taste and season with salt and pepper. Serve immediately.
ROASTED, SMASHED AND LOADED POTATOES
Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
- Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
- Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.
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.
SMASHED ROASTED POTATOES
Provided by Alejandro Morales
Categories Potato Side Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
- Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
- Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
CRISPY SMASHED ROASTED POTATO RECIPE
With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don't have to have a party to make these. They're just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter. Subscribe to Fine Cooking magazine for more super-simple techniques like this one, as well as recipes and techniques for home cooks of every skill level.
Provided by Susie Middleton
Categories Side dishes
Yield 4 as a side dish
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood 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 1/2 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 on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Nutrition Facts : ServingSize 4 as a side dish, Calories 270 kcal, Fat 180 kcal, SaturatedFat 3 g, TransFat 20 g, Carbohydrate 20 g, Fiber 2 g, Protein 2 g, Sodium 520 mg, UnsaturatedFat 17 g
SMASHED ROASTED HERB POTATOES-ANNETTE'S
Another fantastic way to enjoy potatoes as a side dish. These are little nuggets of happiness. Parboiling the potatoes gives them a soft center. Baking in the oven at a high temperature enables the skin to crisp up nicely. Chives and rosemary add a nice fragrant flavor. There are notes of garlic in the potatoes too. These smashed...
Provided by Annette W.
Categories Potatoes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
- 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
- 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
- 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
- 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
- 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
- 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
- 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
- 9. Top with sour cream and extra chives, if desired. Enjoy!
SMASHED BABY RED POTATOES
Crispy on the outside, silky on the inside, these aren't your everyday roasted potatoes.
Provided by Lisa Cericola
Time 45m
Yield Serves 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
- Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
- Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.
CRISPY GARLIC SMASHED RED POTATOES
Crispy Garlic Smashed Red Potatoes are an insanely delicious side dish recipe. They're easy enough to make for a weeknight dinner and pretty enough to serve to guests.
Provided by Kristen Stevens
Categories Side Dish
Time 45m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
- In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
- Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
- Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.
Nutrition Facts : ServingSize 1 serving = ⅛ of the recipe, Calories 211 kcal, Carbohydrate 34 g, Protein 4 g, Fat 7 g, SaturatedFat 1 g, Sodium 475 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 6 g
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
ROASTED SMASHED POTATOES
A wonderful way to treat small new potatoes, and has the advantage that it is great for parties because it can be partially prepared ahead of time. From the Ottawa Citizen.
Provided by Jan in Lanark
Categories Potato
Time 1h
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Place potatoes in one layer in a large saucepan. Add cold water to cover by at least an inch. Add 1 t. salt and bring water to boil. Reduce heat and simmer until potatoes are cooked, about 25-30 minutes.
- Drain thoroughly, then wrap loosely in a tea towel to draw out excess moisture. Remove tea towel and place potatoes in one layer on parchment paper covered baking sheet. Cover your hand with a tea towel(for protection) and press down on each potato to "smash" it lightly.
- Cover with plastic wrap and refrigerate to cool completely. Dish can be prepared to this point; cover and refrigerate.
- Preheat oven to 450°F If chilled, bring potatoes to room temp(about 20 minutes). Pour olive oil generously over potatoes and sprinkle with remaining 2 t. salt. Lift potatoes slightly to ensure they're well coated with oil underneath.
- Roast potatoes until brown and crispy, about 30 minutes. Serve immediately.
Nutrition Facts : Calories 762.3, Fat 27.6, SaturatedFat 3.9, Sodium 1785.5, Carbohydrate 118.8, Fiber 15, Sugar 5.3, Protein 13.7
SMASHED POTATOES
Steps:
- Preheat the oven to 400 degrees
- Spray a baking dish with non-stick cooking spray
- Wash the small potatoes and prick each with a fork a couple times. Microwave all the potatoes on a plate for about 8-10 minutes or until they are soft when you prick them with a fork.
- Add the microwaved potatoes to the baking dish. Use a potato masher to mash the little potatoes. (It doesn't take much. Don't over mash them. They should be about 1/2"thick after you smash them. Drizzle the butter and oil over the smashed potatoes.
- Sprinkle garlic salt on the smashed potatoes and bake in a preheated 400-degree oven for 30 minutes or until the potatoes are golden. Add the cheese and bacon and bake for another 10 minutes or until the cheese is melted and the bacon is a little crisp. Enjoy!
Nutrition Facts : Calories 262 kcal, Carbohydrate 19 g, Protein 10 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 22 mg, Sodium 973 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
SMASHED POTATOES
Crispy smashed potatoes made with garlicky buttery boiled roasted potatoes are the most delicious side dish that everyone loves!
Provided by April Woods
Categories Side Dish
Number Of Ingredients 5
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and boil until they are fork tender, about 15 - 20 minutes. Drain and pat dry with a clean cloth or paper towel.
- Place potatoes on a baking sheet lined with a silicone mat or parchment paper. (Alternately you could can use a greased baking sheet). Use a potato masher or something with a flat bottom (we used the bottom of a glass) to gently flatten each potato.
- Mix together the melted butter and minced garlic, then brush a liberal amount onto each potato. Sprinkle with salt, pepper, and parmesan cheese.
- Bake at 400F for 20 to 25 minutes, until the potatoes are a golden brown and have reached your desired crispiness. Serve right away.
Nutrition Facts : Calories 187 kcal, ServingSize 1 serving
ROASTED GARLIC SMASHED POTATOES
Another great recipe from Rachel Ray! I make these with Garlic Ribeye Steaks and my husband cannot get enough! And these are so easy. Enjoy!
Provided by quick meal
Categories Potato
Time 35m
Yield 6 , 6 serving(s)
Number Of Ingredients 6
Steps:
- Cut top off from the garlic bulb to expose the several garlic cloves inside.
- Drizzle with EVOO and sprinkle with salt and pepper.
- Wrap bulb in foil.
- Place in 425 degree oven for 30 minutes.
- Bring water to a boil.
- Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
- Drain potatoes.
- Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
- Squeeze garlic from the bulb into the pot.
- Salt and pepper to taste.
- Add potatoes to pot and smash.
- Stir and enjoy.
Nutrition Facts : Calories 394.3, Fat 16.9, SaturatedFat 10.4, Cholesterol 59.4, Sodium 47.7, Carbohydrate 55.6, Fiber 6.8, Sugar 2.5, Protein 7.3
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.
ROASTED GARLIC SMASHED RED POTATOES
I love garlic mashed potatoes, but usually the flavor is a little sharp and bitter, so I came up with this. Roasting the garlic first gives these potatoes all the wonderful garlic flavor, without the sharp or bitter bite. Almost sweet, smoky, and smooth.
Provided by akgrown
Categories Potato
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Boil potatoes with skins until fork tender.
- Drain water and coarsely smash potatoes with potato masher. (until just slightly smashed).
- Squeeze the roasted garlic out of the skin into the smashed potato.
- Add milk, butter, salt and pepper. Stir with a spoon until combined. Serve hot with your favorite chicken, beef, or pork dish. No need for gravy with these potatoes! ;-).
- *NOTE: You could always mash the potatoes, to your desired consistency. I prefer the slightly smashed texture for this recipe.*.
Nutrition Facts : Calories 488.3, Fat 7.2, SaturatedFat 4.2, Cholesterol 17.4, Sodium 166.5, Carbohydrate 97.8, Fiber 10.3, Sugar 7.8, Protein 12.3
ROASTED RED POTATOES
Steps:
- Preheat the oven to 425 degrees F.
- Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
- Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.
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 POTATOES
Red potatoes are boiled, then smashed and roasted on a baking sheet until crispy on the outside, soft and tender on the inside. It's a savory side made with simple everyday ingredients that will quickly become the highlight of any meal!
Provided by Jaclyn
Time 2h40m
Number Of Ingredients 4
Steps:
- Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
- Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).
- Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 - 18 minutes (just test a couple of them).
- Preheat oven to 450 degrees near the end of potatoes boiling.
- Drain potatoes into a colander in the sink and let cool 5 - 10 minutes.
- Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet.
- Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste. Toss and spread potatoes and oil across baking sheet.
- Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*
- Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
- Bake in preheated oven for 25 minutes.
- Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
- Sprinkle parsley over the top and serve warm.
Nutrition Facts : Calories 253 kcal, Carbohydrate 29 g, Protein 4 g, Fat 14 g, SaturatedFat 2 g, Sodium 36 mg, Fiber 3 g, Sugar 2 g, UnsaturatedFat 12 g, ServingSize 1 serving
More about "smashed roasted red potatoes food"
SMASHED ROASTED POTATOES RECIPE | BON APPéTIT
From bonappetit.com
4/5 (50)Estimated Reading Time 50 secsServings 6-8
- Preheat oven to 350°. Wrap each potato individually in foil. Place on a rimmed baking sheet. Bake until tender, 45–60 minutes. Let cool slightly.
- Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
- Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25–30 minutes.
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (123)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
SMASHED ROASTED RED POTATOES RECIPE - RECIPE GARDEN
From recipe-garden.com
Cuisine AmericanTotal Time 1 hrCategory Appetizer, Side DishCalories 184 per serving
- Wash the potatoes and boil the potatoes in a pan with enough water and salt, for about 20 to 25 minutes.
- Transfer the potatoes to a large bowl, add the oil and enough slat, mix well with the hands to coat all the potatoes with the oil and salt.
CRISPY SMASHED ROASTED RED POTATOES - FOOD FOR YOUR BODY ...
From gloriagoodtaste.com
EASY ROASTED RED POTATOES - THE FOOD CHARLATAN
From thefoodcharlatan.com
4.5/5 (29)Total Time 50 minsCategory Side DishCalories 111 per serving
- Preheat your oven to 400 degrees F.Wash and scrub your potatoes to make sure they are nice and clean, then spread them out to let dry.
- All the potatoes should be roughly similar in size, for even roasting.Place all the potatoes on a rimmed 11x17 inch baking sheet.Add 3-4 cloves smashed garlic.
- You can mince the garlic and mix it into the potatoes if you like, but I just leave them smashed and whole.Drizzle the potatoes and garlic with 3 and 1/2 tablespoons olive oil.In a small bowl, combine all the spices: 1 teaspoon kosher salt, 1/2 teaspoon seasoning salt, a bit of cracked black pepper, 1/4 teaspoon thyme, 1/8 teaspoon cayenne pepper (this adds flavor not heat), and 1/2 teaspoon garlic powder.Sprinkle the spices over the tops of the potatoes.
EASY ROASTED SMASHED POTATOES WITH CHEESE! - 365 DAYS …
From 365daysofbakingandmore.com
4.4/5 (16)Total Time 40 minsCategory Side DishCalories 277 per serving
CRASH HOT POTATOES RECIPE - HOW TO MAKE CRISPY SMASHED ...
From thepioneerwoman.com
4.8/5 (16)Category Main Dish, Side DishServings 6Total Time 55 mins
- Drizzle a sheet pan with olive oil. Place tender potatoes on the sheet pan, leaving plenty of room between each potato.
- With a potato masher, gently press down each potato until it slightly mashes, then push the excess out of the masher back on top of the potatoes.
ROASTED SMASHED POTATOES - A COUPLE COOKS
From acouplecooks.com
5/5 (1)Category Side DishCuisine ItalianTotal Time 1 hr 10 mins
- In a large saucepan, place the potatoes and cover with cold water. Bring the water to a boil. When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes (ours was done at 18 minutes). Make sure the potatoes are cooked through, but not overcooked.
- Once the potatoes are done, drain them. Place two clean dishtowels on the counter, and place the potatoes on top for a few minutes to fully drain.
- Line a baking sheet with parchment paper, then drizzle it with olive oil and brush it to cover the entire sheet. Place the potatoes on the sheet, evenly spaced. With a potato masher, gently press down on a potato until it mashes, then turn the masher 90 degrees and mash again (this should make a lovely criss-cross pattern on the top). Every few potatoes, wash the masher so that it is clean and not stuck with bits of potato – the best criss-cross patterns are made with a clean masher. Some potatoes won’t be as picturesque as others, but if you continue to clean the masher most will look similar to the photo.
CRISPY SMASHED RED POTATOES - BAKING MISCHIEF
From bakingmischief.com
5/5 (1)Total Time 55 minsCategory Appetizer, SideCalories 278 per serving
- Grease a large, rimmed baking sheet with cooking spray and set aside. Preheat oven to 450°F.
- In a medium pot, cover clean potatoes with cold water and add salt. Bring to a simmer and cook until potatoes are just fork tender, 10 to 15 minutes.
- Drizzle 1 tablespoon of the oil over the prepared baking sheet. Add potatoes to the tray and shake it so the potatoes are coated in oil. Use a potato masher or flat-bottomed glass sprayed with cooking spray to smash each potato. Drizzle remaining oil over the top so potatoes are well-coated.
EASY CRISPY OVEN BAKED SMASHED BABY RED POTATOES - KITCHEN ...
From kitchendivas.com
Estimated Reading Time 8 mins
- Get out your ingredients! There are two ways of cooking these smashed potatoes. Choose which one suits you best. These potatoes are amazing with and without crispy onions and bacon!
- Preheat oven to 400 degrees. Line a rimmed baking sheet with tinfoil and cooking spray. Pierce potatoes with a fork and place on prepared baking sheet. Bake for about an hour or until potatoes are tender. Remove from oven.
- Bring potatoes to a boil in a large pot of water until potatoes are tender; usually between 10 and 15 minutes. Drain.
BEST EVER SALTY HERBED SMASHED RED POTATOES • DOMESTIC ...
From domesticsuperhero.com
5/5 (20)Estimated Reading Time 4 mins
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
- Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
- Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.
SMASHED RED POTATOES - MY ORGANIZED CHAOS
From myorganizedchaos.net
5/5 (10)Total Time 45 minsCategory Side DishesCalories 128 per serving
- Add the potatoes to a large pot of boiling water with a tsp of salt added. Boil for about 20 minutes or until soft to poke with a fork. Drain water.
- Spread about half of the olive oil onto a baking sheet and spread around using a spatula or pastry brush
ROASTED SMASHED POTATOES {EASY & TASTY SIDE} - SPEND WITH ...
From spendwithpennies.com
5/5 (16)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.
SMASHED AND ROASTED RED POTATOES WITH HERBS | INFUSED EATS
From infusedeats.com
5/5 (1)Category Savory Dishes And SidesCuisine Dried Marijuana FlowersTotal Time 2 hrs 30 mins
AIR FRYER SMASHED POTATOES - LOVE FOOD NOT COOKING
From lovefoodnotcooking.com
4.8/5 (4)Total Time 27 minsCategory Air Fryer Vegetable RecipesCalories 323 per serving
ROASTED SMASHED POTATOES RECIPE - RECIPETIPS.COM
From recipetips.com
5/5 (2)
SMASHED POTATOES (AIR FRYER) | FOODTALK
From foodtalkdaily.com
Servings 4Total Time 35 minsAuthor Brianna May
CRISPY SMASHED RED POTATOES | DASH OF SAVORY - FOOD BLOG
From dashofsavory.com
Reviews 16Total Time 40 minsEstimated Reading Time 2 mins
GARLIC SMASHED RED POTATOES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
ROASTED GARLIC MASHED POTATOES | RECIPES | KALAMAZOO ...
From kalamazoogourmet.com
SMASHED RED BLISS POTATOES - ALL INFORMATION ABOUT HEALTHY ...
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SMASHED ROASTED POTATOES RECIPE - ALL INFORMATION ABOUT ...
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EASY RED POTATOES RECIPE: THIS DELICIOUS GARLIC RED POTATO ...
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SMASHED ROASTED POTATOES RECIPES
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