CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES
Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! Much like buttery and garlicky French fries or crispy hot chips. Those crispy edges that send you over the edge!
Provided by Karina
Time 1h
Number Of Ingredients 7
Steps:
- Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).
- Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.
- Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
- Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
- To serve, season with a little extra salt and parsley, and serve immediately.
CRISPY GARLIC SMASHED POTATOES
The BEST way to make potatoes - crispy on the outside, fluffy on the inside and full of buttery garlic flavors! Serve these with your holiday dinner, or use them to make a weeknight meal feel truly special.
Provided by Nora from Savory Nothings
Categories Side Dish
Time 1h
Number Of Ingredients 6
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.
Nutrition Facts : Calories 207 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 3 g, Cholesterol 10 mg, Sodium 49 mg, Fiber 3 g, ServingSize 1 serving
CRISPY GARLIC SMASHED POTATOES
These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h25m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 g
GARLIC-SMASHED POTATOES
Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.
Provided by Karen Dekker
Categories Side Dish Potato Side Dish Recipes
Time 2h5m
Yield 10
Number Of Ingredients 6
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.
Nutrition Facts : Calories 261.1 calories, Carbohydrate 37.6 g, Fat 11.1 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 363.8 mg, Sugar 2.3 g
CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR
Crisp on the outside and soft and fluffy on the inside, these smashed potatoes are best served immediately with a good drizzle of garlicy olive oil, za'atar and herbs! Serve as a side dish to a protein or as an appetizer with your favorite dipping sauce (I like tzatziki with these)
Provided by Suzy Karadsheh
Categories Side Dish
Time 1h30m
Number Of Ingredients 8
Steps:
- Heat the oven to 400 degrees F and adjust a rack in the center.
- Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
- Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
- Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
- Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
- Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
- Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
- Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!
Nutrition Facts : ServingSize 1 baby potato, Calories 39.4 kcal, Carbohydrate 5.3 g, Protein 0.6 g, Fat 1.8 g, SaturatedFat 0.3 g, Sodium 19.9 mg, Fiber 0.7 g, Sugar 0.3 g, UnsaturatedFat 1.3 g
CRISPY GARLIC SMASHED POTATOES
Who doesn't drool at the thought of crispy potatoes?! Especially drenched in garlic - delicious!
Provided by Wholesome Patisserie
Time 1h5m
Number Of Ingredients 8
Steps:
- Pre-heat oven to 200ºC (400ºF)
- Half fill a large pot with water and bring to a boil.
- Stab each potato a few times with a fork, creating little air holes all over.
- Once water is boiling, add potatoes, cover and bring to a boil. Then remove lid and boil for 15-20 minutes or until fork tender.
- Drain potatoes and transfer to a large baking tray.
- Using the bottom of a mug, press down on each potato to smash them. Alternatively, use the base of a second baking tray and lay it on top of the potatoes and press down.
- Drizzle over olive oil and sprinkle with minced garlic, garlic powder and season with salt and pepper, toss to coat well.
- Transfer to oven and roast for 30-35 minutes until golden and crisp.
- Sprinkle over chopped chives, basil leaves and serve with greek yoghurt.
- Enjoy!
CRISPY SMASHED POTATOES WITH GINGER SCALLION SAUCE RECIPE BY TASTY
These crispy smashed potatoes are a notch above your typical spuds. They're crunchy on the outside, creamy on the inside, and topped with a savory ginger scallion sauce. Serve as a side dish or appetizer.
Provided by Jeri Mobley
Categories Sides
Time 1h25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
- Preheat the oven to 400°F (200°C)..
- Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
- Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
- While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
- Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
- To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 300 calories, Carbohydrate 15 grams, Fat 26 grams, Fiber 30 grams, Protein 1 gram, Sugar 0 grams
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