Truly Crispy Smashed Potatoes With Garlic Food

CRISPY GARLIC SMASHED POTATOES

Steps:

• Prep potatoes: Boil potatoes in well-salted water in their skin until fork-tender. Drain well.
• Prep: Preheat oven to 425°F (220°C). Have a rimmed baking sheet ready (if you want to line the baking sheet for easier clean up, use aluminum foil, NOT parchment, or the potatoes won't get crispy).
• Season potatoes: Toss hot potatoes with olive oil, minced garlic, Italian seasoning, salt and pepper. Transfer to prepared baking sheet, including any oil remaining at the bottom of the bowl.
• Smash potatoes: Using a potato masher, a measuring cup or the bottom of a sturdy glass, push down on each potato to smash it.
• Bake: Place a small piece of butter on each potato and bake for 20-25 minutes, or until golden crispy. Serve immediately.

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

TRULY CRISPY SMASHED POTATOES WITH GARLIC

Steps:

• Preheat your oven to 425F or 225C
• Bring a large pot of water to the boil, then add the potatoes to it and cook until just cooked but not super soft (they will continue to cook in the oven) it will take about 15-25 minutes depending on the size of the potatoes.
• While the potatoes are cooking mix the oil and garlic together.
• Once the potatoes are cooked, drain them and then place the potatoes on a baking sheet.
• Using a potato masher or a fork 'smash' the top of the potatoes. I like to rough them up a little with a fork and remove a little of the skin on top, this ensures more crispy bits when they are cooked.
• Evenly drizzle the olive oil (or use a silicone brush) on the top of the potatoes, then season with salt, pepper, and sprinkle on the fresh thyme leaves, then immediately place the baking sheet into the hot oven.
• Bake for about 20-35 minutes, or until the top of the potatoes are good and crispy! Serve immediately, the crispiness will not be as good once the potatoes start to cool, or if they have to be reheated later on.

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.

CRISPY SMASHED POTATOES

Steps:

• Preheat oven to 425°F. Coat a baking sheet with nonstick spray and set aside.
• Place potatoes in a saucepan with enough water to cover by 1 inch and add 1/2 tsp salt. Boil until just tender, 15 minutes; drain and pat dry.
• When cool enough to handle, place potatoes on prepared pan; use the bottom of a cup to smash each one gently. Brush potatoes lightly with oil; sprinkle with remaining 1/2 tsp salt. Roast, flipping once, until browned and crispy, 25-30 minutes.
• When still hot, toss potatoes with fresh herbs and garlic.
• Serving size: 4 potatoes.

GARLIC SMASHED POTATOES

Steps:

• In a large soup pot combine the potatoes and garlic with enough water to cover them by several inches.
• Bring the water to a boil, cover the pan, and lower the heat.
• Let the pototoes simmer steadily for 20 minutes or until they are tender when pierced with a skewer.
• Set the oven at 450 degrees.
• Have on hand a 12-inch baking dish.
• Rub the dish with a thin film of oil.
• Drain the potatoes and garlic and set them aside until they are cool enough to handle- do not let the potatoes become cold.
• Cut the potatoes into quarters and squeeze each one with your fingers or set the potatoes on a board and tap them lightly with a mallet.
• Transfer the potatoes to the baking dish, packing them tightly into the dish.
• Chop the garlic and scatter it on the potatoes.
• Drizzle the oil on top of the potatoes and sprinkle them with salt and pepper.
• Transfer the dish to the hot oven.
• Roast the potatoes for 20 minutes or until the top is crusty and golden brown.
• Serve at once.