Crispy Cheesy Smashed Potatoes Recipes

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

CRISPY CHEESY SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees F (230 degrees C).
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble when cool enough to handle. Reserve bacon grease.
• Grease a baking sheet with a small amount of the bacon grease and place potatoes on the sheet. Smash potatoes with the bottom of a glass, then brush with more bacon grease. Repeat once more (smashing/brushing). Lightly salt potatoes.
• Roast potatoes in the preheated oven until crispy, about 15 minutes. Top with blue cheese and crumbled bacon. Bake until cheese is melted, about 5 more minutes.
• Top with green onions and serve.

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.

CRISPY SMASHED ROASTED POTATOES

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.