Smashed Tri Color Potatoes Food

EASY CRISPY ROASTED ROSEMARY TRI-COLORED POTATOES

Steps:

• Get a large pot of water on the stovetop ready to boil. While that it heats up, scrub/wash your potatoes and pre-heat your oven to 400 degrees F.
• When the water in your pot boils, add your potatoes to the water and boil them just until slightly soft. This is when your fork goes into the potato about 3/4 of an inch, but the center of the potato is still tough. About 10 minutes or so. Drain the potatoes with a strainer, do not rinse the potatoes, and set aside to drain the water off the potatoes.
• Carefully, cut the potatoes in half, Use a cutting board, and cut thru the center of each potato quickly for minimum heat exposure.
• Starting with a cast-iron skillet, heat the olive oil.. When the oil is hot, add the boiled, well-drained and cut up, red skins, rosemary, and salt and pepper. Stir the potatoes to be sure they are coated well with the ingredients. Cook on top of the stove for about 5 minutes.
• Take the cast iron right to the 400 degrees F oven that is waiting and bake for 25-30 minutes depending on your oven.
• The potatoes are done when you see a nice crispy brown color on the surface and skins of the potatoes.

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.

SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES

Steps:

• Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
• In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
• Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.

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.

ROASTED, SMASHED AND LOADED POTATOES

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.

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.