Buttery Roasted Crushed Potatoes Recipes

BUTTERY ROASTED CRUSHED POTATOES

Steps:

• Preheat oven to 375°F.
• Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
• Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
• Once tender, drain water from potatoes. Set aside to cool slightly.
• Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
• Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
• Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
• Roast for 15-20 minutes or until crisp and golden brown.

ROASTED POTATOES WITH FANCY BUTTER

Steps:

• Preheat the oven to 425 degrees F.
• In a large bowl, toss the potatoes in the olive oil, and season with a generous pinch of salt and pepper. Arrange the potatoes in a single layer on two baking sheets. Place the sheets in the oven and roast until the potatoes are tender on the inside and crispy on the outside, 40 to 50 minutes.
• Place the dried porcinis in a small bowl and fill with boiling water. Rehydrate the mushrooms for 10 minutes. Strain the liquid and chop the mushrooms.
• Place the butter in a medium mixing bowl. Add the chopped mushrooms, parsley, thyme, lemon juice and zest, and mix until thoroughly combined. Season with salt and pepper. Reserve 1/4 cup of the butter at room temperature for a later use.
• Lay out an 18-inch piece of plastic wrap on a flat surface. Spoon out the remaining butter along the bottom third of the plastic wrap, leaving a 2-inch space on each end. Fold the plastic wrap over the butter and roll it up into a log. Twist the ends to close and roll the tube holding the ends to make sure it's tightly wrapped. Place in the freezer until firm, about 30 minutes.
• Remove the plastic and slice half the butter log into 1/2-inch-thick rounds. Place the butter rounds on a serving plate. Wrap the remaining half of the butter log in plastic wrap and store in refrigerator for up to 2 weeks or in the freezer for up to 2 months.
• Transfer the potatoes to a large bowl. Add the reserved room temperature butter mixture and toss to evenly coat the potatoes. Serve the potatoes with the extra butter rounds on the side.

CRUSHED POTATOES WITH OYSTER BAR BUTTER

Steps:

• Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
• Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
• Do Ahead
• Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

CRUSHED POTATOES WITH ROASTED GARLIC

Steps:

• Cook potatoes in boiling water in large saucepan 20 to 25 min. or until tender; drain.
• Add garlic, butter and pepper; mash roughly so that potatoes remain in large pieces.
• Sprinkle with cheese before serving.