Crispy Smashed Skillet Potatoes Recipes
CRISPY SMASHED HERBED POTATOES
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
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 SMASHED SKILLET POTATOES
The perfect side dish, Crispy Smashed Skillet potatoes are easy and addicting.
Provided by Kellie
Categories Side Dish
Time 1h20m
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Add the potatoes to a large pot and cover with cold water. Season generously with salt and bring the potatoes to a boil. Cook the potatoes until fork tender, approximately 20 minutes depending on their size.
- Drain the potatoes and transfer to a large skillet or cast iron pan. Gently press down on each potato to smash them being careful not to go all the way through. Place the garlic and thyme on top of the potatoes and drizzle with olive oil. Season with salt and pepper.
- Roast the potatoes in the oven for approximately 30-40 minutes being sure to toss the potatoes with an oven proof spatula every 10-15 minutes.
- Serve immediately.
Nutrition Facts : Calories 131 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 11 mg, Fiber 2 g, ServingSize 1 serving
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- Place potatoes in a medium pot and cover with cold water (there should be an inch or two of water above the potatoes, basically ensuring that they are fully submerged and covered by the water). Bring to a boil, season with a little salt and cook 7 to 8 minutes (the potatoes are not cooked at this point; we're just giving them a head start). Preheat oven to 400 degrees Fahrenheit at this point too.
- Drain potatoes well, place in pot and drizzle with olive oil, salt, black pepper, tarragon, thyme and rosemary. Place cover on pot and shake to coat OR simply stir with a spoon to ensure potatoes are well covered.
- Transfer potatoes to a cast-iron skillet (use a 10-inch skillet or 12-inch (for more room), ensuring you get every last bit of those delicious herbs. Ensure that the potatoes are in a single layer so they roast up nicely.
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