Herb And Garlic Roasted Creamy Smashed Potatoes Recipes

CHEESY SMASHED POTATOES WITH GARLIC AND HERB

Steps:

• Preheat the oven to 400 degrees Fahrenheit.
• Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
• Bake for 30 to 35 minutes or until tender.
• In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
• Remove the roasted potatoes from the oven and gently smash them with a potato masher.
• Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
• Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.

GARLIC HERB SMASHED POTATOES

Steps:

• Preheat oven to 450.
• In a small bowl, add garlic cloves, parmesan cheese, and fresh thyme. Mix together and set aside.
• Add potatoes to a pot and fill with water until potatoes are just covered.
• Bring water to a boil, reduce to simmer and simmer for 15 minutes. (or until tender)
• Drain potatoes and place on a baking sheet. Let rest for 5 minutes.
• Using the back of a wooden spoon or your palm, smash the potatoes.
• Drizzle potatoes with olive oil and sprinkle with sea, repeat process on the other side.
• Bake for 15 minutes.
• Remove potatoes from oven and flip.
• Bake for an additional 15 minutes.
• Remove from oven. Sprinkle each potatoes with the parmesan garlic herb mixture.
• Serve.

EASILY THE BEST GARLIC HERB ROASTED POTATOES RECIPE BY TASTY

Steps:

• Fill a large pot with water and boil. Add salt, baking soda, and potatoes, and stir.
• Return to a boil, reduce to a simmer, and cook for 10 minutes after returning to a boil. A fork should easily pierce the potato pieces by the end. Drain and let sit one minute while moisture evaporates.
• Combine olive oil, rosemary (or thyme), garlic, and a few grinds of black pepper in a small saucepan and heat over medium heat. Stir constantly until garlic just begins to turn golden, about 2-3 minutes.
• Immediately strain oil through a fine-mesh strainer over the potatoes. Add salt and pepper to taste, and mix.
• Shake the pot that the potatoes are in so that they slam against all sides of the pot, this will loosen the outer layer of the potatoes to form a mashed layer around each potato piece.
• Preheat oven to 425°F (220°C).
• Transfer potatoes to a large rimmed baking sheet and separate them, spreading them out evenly.
• Transfer to oven and roast, without moving, for 30-35 minutes.
• Using a thin, flexible metal spatula flip potatoes. Continue roasting until potatoes are deep brown and crisp all over, turning and shaking them a few times during cooking, 30 to 40 minutes longer.
• Transfer potatoes to a large bowl and add the garlic-rosemary mixture (optional) and minced parsley. Toss to coat and season with more salt and pepper to taste. Serve immediately.
• Enjoy!

ROASTED SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.

ROASTED GARLIC SMASHED POTATOES

Steps:

• Cut top off from the garlic bulb to expose the several garlic cloves inside.
• Drizzle with EVOO and sprinkle with salt and pepper.
• Wrap bulb in foil.
• Place in 425 degree oven for 30 minutes.
• Bring water to a boil.
• Cut red potatoes in 1/2 and put in boiling water. Salt the water and cover the pot. Cook until tender. The potatoes should be ready in approximately 20 minutes.
• Drain potatoes.
• Pour cream and 1 tablespoons butter in hot pot and warm on the stove while potatoes drain.
• Squeeze garlic from the bulb into the pot.
• Salt and pepper to taste.
• Add potatoes to pot and smash.
• Stir and enjoy.

GARLIC AND HERB MASHED POTATOES

Steps:

• Place potatoes and water to cover in a 6-qt. stockpot; bring to a boil. Reduce heat; cook, uncovered, until tender, 10-15 minutes. Drain potatoes; return to pot. Mash potatoes, gradually adding cream cheese and butter. Stir in remaining ingredients., Transfer to a greased 3- or 4-qt. slow cooker. Cook, covered, on low to allow flavors to blend, 2-3 hours.

HERB AND GARLIC ROASTED CREAMY SMASHED POTATOES

Steps:

• Cut each potato into eighths and place in large bowl. Add butter, rosemary, thyme, sage, salt and pepper and toss to combine. Scrape onto large parchment paper lined baking sheet. Cut tip of each head of garlic off to expose cloves and place cut side down onto baking sheet. Roast in preheated 425°F (220°C) oven for about 50 minutes or until potatoes are golden and tender. Meanwhile, in saucepan or microwave bring cream and parsley to a gentle boil.
• Scrape potatoes into large bowl. Using paper towel, hold onto garlic head and squeeze out cloves into potatoes. Discard skin. Repeat with remaining garlic. Add cream mixture and using potato masher, mash potatoes and cream mixture a few times to create a rough mash. Scrape into 8-cup (2 L) shallow casserole dish to serve. (Make ahead: Cover and refrigerate for up to 1 day. To reheat, cover loosely with foil and bake in preheated 400°F (200°C) oven for about 35 minutes or until knife inserted in centre is hot.).
• Gratin Topping: In small bowl, combine cheese and parsley. Sprinkle over top of potatoes and bake in preheated 400°F (200°C) oven for about 5 minutes or until golden and melted. 8 to 10 serving. Preparation time 15 minutes, cooking time 55 minutes.
• Real Cream Recipes.

CREAMY ROASTED GARLIC MASHED POTATOES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Place garlic cloves in aluminum foil and drizzle with olive oil.
• Roast in the preheated oven until very soft, about 25 minutes.
• Meanwhile, 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 20 minutes. Drain.
• Mix potatoes, half-and-half, and melted butter until well combined. Add cream cheese, sour cream, and roasted garlic; mix with a hand mixer until well blended. Season with salt and pepper.