Crispy Smashed Potatoes With Truffle Oil Recipes

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CRISPY SMASHED HERBED POTATOES



Crispy Smashed Herbed Potatoes image

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CRISPY TRUFFLE POTATOES



Crispy Truffle Potatoes image

Provided by Wanna Make This?

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 7

3 pounds fingerling potatoes, halved
Kosher salt and freshly cracked black pepper
Vegetable oil, for frying
One 13.05-ounce can truffle cream
3 tablespoons chopped flat-leaf parsley
2 tablespoons chopped rosemary
2 tablespoons chopped thyme

Steps:

  • Add the potatoes to a large, heavy-bottomed pot. Cover with cold water, salt the water generously and bring to a boil over medium-high heat. Reduce to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Drain, pat dry and set aside.
  • Meanwhile, fill a Dutch oven or heavy saucepan about halfway with oil. Heat over medium-high heat to 375 degrees F on a deep-fry thermometer.
  • Pour the truffle cream into a nonstick skillet over medium heat and let simmer. Add 1 tablespoon of the parsley.
  • Once the oil is hot, add the potatoes in batches and fry until golden brown, about 2 minutes. Transfer the potatoes to a large bowl. Add a pinch of salt and pepper, the rosemary, thyme and the remaining 1 tablespoon parsley. Toss until the potatoes are coated.
  • Pour half of the truffle cream onto a serving platter. Mound the potatoes on top and drizzle with the remaining cream. Serve immediately.

ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN



Roasted Red Potatoes with Truffle Oil and Parmesan image

The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.

Provided by Lil' Punkin

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 55m

Yield 4

Number Of Ingredients 6

nonstick cooking spray
4 medium red potatoes, cut into 1/2-inch cubes
⅓ cup diced yellow onion
3 tablespoons truffle oil
2 tablespoons chopped fresh parsley
⅓ cup shredded Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
  • Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
  • Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
  • Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g

TRUFFLED CRUSHED POTATOES



Truffled crushed potatoes image

Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion

Provided by Jane Hornby

Categories     Side dish

Time 30m

Number Of Ingredients 5

400g floury potatoes , cut into large chunks
200ml milk
1 rosemary sprig, plus a few leaves
½-1 tsp truffle oil , depending on how much you like the taste
4 tbsp single cream

Steps:

  • Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
  • Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.

Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium

CRISPY GARLIC SMASHED POTATOES



Crispy Garlic Smashed Potatoes image

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

20 baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1 carton (32 oz) Progresso™ vegetable broth
1/2 cup butter, melted
3 cloves garlic, finely chopped
1/2 teaspoon salt
2 tablespoons finely chopped chives

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

SMASHED POTATOES



Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories     Side Dish     Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

  • Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
  • While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
  • Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
  • Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
  • Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL



Crispy

For an extra burst of truffle flavor, substitute 1 teaspoon of truffle salt for part of the sea salt

Provided by gailanng

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 5

12 -15 fingerling potatoes
2 -3 teaspoons coarse sea salt (divided and to taste)
fresh ground black pepper
3 -4 tablespoons extra-virgin olive oil
2 teaspoons truffle oil (to taste)

Steps:

  • Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
  • Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
  • Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
  • Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
  • Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
  • Drizzle each potato with a few drops of truffle oil and serve hot.

Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 1162.9

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