Panfried Smashed Potatoes Recipes

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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.

FRIED SMASHED POTATOES WITH LEMONS



Fried Smashed Potatoes with Lemons image

Provided by Giada De Laurentiis

Categories     side-dish

Time 48m

Yield 4 servings

Number Of Ingredients 9

2 pounds baby or fingerling potatoes
1/4 cup olive oil, plus extra as needed
3 cloves garlic, peeled and halved
3 tablespoons olive oil
3 tablespoons fresh lemon juice
2 tablespoons chopped fresh parsley leaves
1 tablespoon chopped fresh thyme leaves
2 lemons, zested
Kosher salt and freshly ground black pepper

Steps:

  • For the potatoes: Put the potatoes in an 8-quart stockpot with enough cold water to cover by at least 2 inches. Bring the water to a boil over medium heat and cook until the potatoes are tender, about 20 to 25 minutes. Drain the potatoes in a colander and allow to dry for 5 minutes. Using the palm of your hand, gently press the potatoes until lightly smashed.
  • In a large, nonstick skillet, heat 1/4 cup of oil over medium-high heat. Add the garlic and cook until fragrant and lightly brown, about 1 minute. Remove the garlic and discard. In batches, add the potatoes and cook, without stirring, until the bottoms turn golden brown, about 5 to 8 minutes. Using a spatula, turn the potatoes over and cook, drizzling with oil, if needed, until golden brown on the other side for another 5 to 8 minutes.
  • For the dressing: In a small bowl, whisk together the oil, lemon juice, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.
  • Spoon the dressing over the potatoes and toss gently until coated. Season with salt and pepper, to taste.
  • Transfer the potatoes to a serving bowl and serve.

PANFRIED SMASHED POTATOES



Panfried Smashed Potatoes image

These are everything potatoes should be: crisp-skinned yet pillowy, sprinkled with a generous amount of salty parmesan. They require no laborious peeling and are much easier to prepare than french fries.

Provided by Paul Grimes

Categories     Potato     Side     Vegetarian     Kid-Friendly     Quick & Easy     Father's Day     Dinner     Parmesan     Pan-Fry     Boil     Gourmet     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 3

8 medium red potatoes (about 2 inches long; 1 3/4 pounds)
1/2 cup extra-virgin olive oil
1/2 cup grated Parmigiano-Reggiano

Steps:

  • Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt. Boil until almost tender, 10 to 15 minutes. Drain potatoes. Transfer to a baking sheet and lightly crush to about 3/4 inch thick with a potato masher, keeping potatoes intact as much as possible.
  • Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Serve sprinkled with cheese. Season generously with pepper.

FRIED MASHED POTATO CAKES



Fried Mashed Potato Cakes image

Fried mashed potato patties. Yummy!

Provided by Vinniemama

Categories     Side Dish     Vegetables

Time 20m

Yield 6

Number Of Ingredients 5

1 cup leftover mashed potatoes, cooled
1 egg
2 ½ tablespoons all-purpose flour
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed

Steps:

  • Mix mashed potatoes, egg, flour, and salt together in a bowl.
  • Heat a thin layer of vegetable oil in a frying pan. Drop large spoonfuls of the potato mixture into the frying pan. Flatten into a patties as you flip; cook until browned on both sides, 6 to 7 minutes per cake. Repeat with remaining potato mixture.

Nutrition Facts : Calories 72.9 calories, Carbohydrate 8.7 g, Cholesterol 31.7 mg, Fat 3.3 g, Fiber 0.6 g, Protein 2.1 g, SaturatedFat 0.7 g, Sodium 214.3 mg, Sugar 0.6 g

FRIED MASHED POTATO BALLS



Fried Mashed Potato Balls image

Fried mashed potatoes are crisp on the outside and fluffy on the inside. The key to making this recipe is to use chilled, firm mashed potatoes. Serve these fried mashed potato balls with sour cream or ranch salad dressing on the side. -Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

2 cups cold mashed potatoes
1 large egg, lightly beaten
3/4 cup shredded cheddar cheese
1/2 cup chopped green onions
4 bacon strips, cooked and crumbled
1/2 cup dry bread crumbs
Oil for frying

Steps:

  • Place mashed potatoes in a large bowl; let stand at room temperature for 30 minutes. Stir in the egg, cheese, onions and bacon. Shape into 1-in. balls; roll in bread crumbs. Let stand for 15 minutes. , In an electric skillet, heat 1 in. of oil to 375°. Fry potato balls, a few at a time, until golden brown, 2-1/2 to 3 minutes. Remove with a slotted spoon to paper towels to drain. Serve warm.

Nutrition Facts : Calories 290 calories, Fat 19g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 496mg sodium, Carbohydrate 21g carbohydrate (1g sugars, Fiber 1g fiber), Protein 9g protein.

V'S FRIED MASHED POTATOES



V's Fried Mashed Potatoes image

Add some oomph to those boring mashed potatoes!

Provided by Agent V

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 4

Number Of Ingredients 5

6 red potatoes, halved
1 pinch garlic powder, or to taste
salt to taste
¼ cup butter
2 tablespoons olive oil, or as needed

Steps:

  • Place potatoes into a large pot and cover with salted water. Season water with garlic powder and bring to a boil. Reduce heat to medium-low and simmer until tender, 15 to 20 minutes. Drain and transfer potatoes to a large skillet over medium-high heat.
  • Mash potatoes in the hot skillet and add butter and garlic powder. Form mashed potatoes into a large patty and coat the edges with olive oil, allowing oil to pour under the patty. Cook until bottom is golden brown, 5 to 10 minutes. Break patty using a wooden spoon and fold crisp bottom through the potatoes. Repeat cooking the bottom and folding into the mashed potatoes.

Nutrition Facts : Calories 385.9 calories, Carbohydrate 51 g, Cholesterol 30.5 mg, Fat 18.7 g, Fiber 5.5 g, Protein 6.2 g, SaturatedFat 8.3 g, Sodium 139.8 mg, Sugar 3.3 g

PANFRIED SMASHED POTATOES



Panfried Smashed Potatoes image

Crisp skinned, and sprinkled with a generous amount of salty parmesan! Adapted from Gourmet magazine(March 2009).

Provided by Sharon123

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

8 medium red potatoes (about 1 3/4 lb.)
water
1 tablespoon salt
1/2 cup extra virgin olive oil
1/2 cup grated parmigiano-reggiano cheese
fresh ground black pepper

Steps:

  • Cover potatoes with cold water in a 3-4 quart pot and add salt. Boil until almost tender, 10-15 minutes. Drain potatoes.
  • Move to a baking sheet and lightly crush to about 3/4" thick with a potato masher, keeping potatoes intact as much as possible.
  • Heat oil in a 12" heavy skillet over medium high heat until it shimmers. Move potatoes with a spatula to the skillet. Lower heat to medium low and cook, turning once, until golden brown, about 10 minutes on each side.
  • Serve sprinkled with cheese. Season generously with black pepper. Enjoy!
  • Note:.
  • Fried potatoes can be kept warm in a sheet pan in a 200*F. oven up to 30 mnutes.

CRISPY FRIED MASHED POTATOES



Crispy Fried Mashed Potatoes image

Make and share this Crispy Fried Mashed Potatoes recipe from Food.com.

Provided by Samuel Holden

Categories     Lunch/Snacks

Time 22m

Yield 1 serving(s)

Number Of Ingredients 3

leftover mashed potatoes
spicy tomato sauce (optional) or ketchup (optional)
mayonnaise (optional)

Steps:

  • Heat a heavy, thick frying pan until a droplet of water evaporates immediately if you flick it inches (DO NOT put any oil or fat of any sort in the pan, the potatoes WILL stick if you do).
  • Tip in your mashed potatoes and spread out to cover the pan base.
  • Cook on a medium heat and turn and shake occasionally.
  • Turn over in parts (it isn't like an omelette, don't worry if it breaks).
  • Keep frying until you have a solid crispy shell around it and a nice creamy center.
  • Enjoy with a spicy tomato sauce or ketchup and mayonnaise.

SMASHED AND FRIED POTATOES



Smashed and Fried Potatoes image

As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.

Provided by Amanda Hesser

Categories     easy, side dish

Time 45m

Yield 6 servings

Number Of Ingredients 4

2 pounds small potatoes (about 20), like Yukon gold
1 teaspoon kosher salt
Olive oil
Coarse sea salt

Steps:

  • Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
  • Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram

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