Easy Smashed Taters Recipes

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LOADED SMASHED TATERS



Loaded Smashed Taters image

You can make an entire pot of smashed taters in the time it takes to bake a single potato! I like to use baby Yukon Golds because the skins are very thin and easy to mash. Make this to your taste-sometimes I add in garlic and chives or sub shallots for the green onions. My husband loves these potatoes with steak, and even my 20-month-old daughter enjoys them! -Andrea Quiroz, Chicago, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 12

2-1/2 pounds baby Yukon Gold potatoes
1 cup 2% milk, warmed
1/2 cup spreadable garlic and herb cream cheese
3 tablespoons butter, softened
1 pound bacon strips, cooked and crumbled
1 cup shredded cheddar cheese
1/2 cup shredded Parmesan cheese
3 green onions, chopped
1/3 cup oil-packed sun-dried tomatoes, chopped
2 teaspoons dried parsley flakes
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

Nutrition Facts :

CRISPY SMASHED POTATOES



Crispy Smashed Potatoes image

Easy to make these crunchy taters are the perfect side dish for breakfast, brunch or dinner! An extra drizzle of butter over the top at the end takes them right to the next level!

Provided by Deb Clark

Categories     Vegetables and Side Dishes

Number Of Ingredients 6

1.5 lbs Yukon gold potatoes ((or any "creamer" potatoes)
1/4 cup olive oil
1/4 cup garlic (minced)
1/4 cup parsley (minced)
1 teaspoon sea salt (course grind)
1/2 teaspoon black pepper

Steps:

  • Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
  • Boil the potatoes until tender, 15-20 minutes or until easily pierced with a knife. Drain and allow to cool
  • Meanwhile, preheat the oven to 450°
  • Spray the sheet pan with non-stick spray, set aside.
  • Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
  • Once the potatoes are cool, press on the potatoes and smash them until they about 1/3 inch thick. I use a small glass. Place on a baking sheet about 1 inch apart.
  • Drizzle herb mixture over each potato, sprinkle generously with salt and pepper.
  • Bake for 15-20 minutes until edges are crunchy and golden.

Nutrition Facts : Calories 177 kcal, Carbohydrate 22 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 397 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

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 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

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.

EASY SMASHED TATERS



Easy Smashed Taters image

Make and share this Easy Smashed Taters recipe from Food.com.

Provided by VeggieCook98

Categories     Mashed Potatoes

Time 55m

Yield 5 serving(s)

Number Of Ingredients 5

2 1/2 lbs russet potatoes
4 tablespoons unsalted butter
1/2 cup half-and-half or 1/2 cup milk
3 tablespoons parmesan cheese
salt and pepper

Steps:

  • Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
  • Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
  • Enjoy.

Nutrition Facts : Calories 300.6, Fat 13.1, SaturatedFat 8.2, Cholesterol 36, Sodium 70.7, Carbohydrate 40.8, Fiber 5, Sugar 1.8, Protein 6.5

SMASHED POTATOES



Smashed Potatoes image

This recipe is for smashed, not mashed, potatoes. Multicolored potatoes are flattened, seasoned, and roasted until crisp. Top with sour cream and chives when serving.

Provided by Martha Stewart

Number Of Ingredients 6

2 pounds small multicolored potatoes
Coarse salt and freshly ground pepper
4 to 6 tablespoons olive oil
6 to 8 sprigs fresh thyme, picked
Sour cream, for serving (optional)
Chopped fresh chives, for serving (optional)

Steps:

  • Heat oven to 425 degrees.
  • Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
  • Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
  • Serve with sour cream and chives, if desired.

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