Roasted Smashed Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY SMASHED ROASTED POTATOES



Crispy Smashed Roasted Potatoes image

Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.

Provided by lisar

Categories     Potato

Time 1h20m

Yield 4-6 serving(s)

Number Of Ingredients 3

12 -15 potatoes, red (1 1/2 to 2 inches diameter)
2 3/4 teaspoons kosher salt
1/2 cup extra virgin olive oil

Steps:

  • Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
  • While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
  • Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
  • Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
  • If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
  • Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
  • *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

ROASTED, SMASHED AND LOADED POTATOES



Roasted, Smashed and Loaded Potatoes image

Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.

Provided by Claire Robinson

Categories     side-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 6

1 pound small red bliss potatoes
6 tablespoons garlic-infused olive oil, divided
Kosher salt and freshly cracked black pepper
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup sour cream
1/4 cup sliced scallions

Steps:

  • Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
  • Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
  • Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Provided by Patrick and Gina Neely : Food Network

Categories     side-dish

Time 1h

Yield 3 to 4 servings

Number Of Ingredients 6

1 head garlic
Olive oil
2 pounds red potatoes, washed well and quartered
Salt and freshly ground black pepper
5 tablespoons butter
3/4 cup heavy cream

Steps:

  • Preheat oven to 425 degrees F.
  • Slice off the very top of the garlic head. Drizzle head with olive oil and wrap in foil. Place on a sheet tray and bake until tender and fragrant, roughly 35 minutes. Remove from the oven and let cool. Remove the cloves and mash with a wooden spoon.
  • Place potatoes in a large stockpot and cover with cold water. Add salt and bring to a boil. Cook until fork tender and drain. Mash the potatoes until smooth.
  • Meanwhile heat butter and cream until butter melts. Add the roasted garlic and potatoes and mash all together.
  • Taste and season with salt and pepper. Serve immediately.

SMASHED ROASTED POTATOES



Smashed Roasted Potatoes image

Provided by Alejandro Morales

Categories     Potato     Side     Bake     Vegetarian     Kid-Friendly     Wheat/Gluten-Free     Healthy     Low Cholesterol     Vegan     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher     Small Plates

Yield Serves 6-8

Number Of Ingredients 4

2 pounds medium Yukon Gold or red-skinned potatoes (about 6 ounces each)
2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup extra-virgin olive oil

Steps:

  • Preheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
  • Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
  • Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.

ROASTED GARLIC MASHED POTATOES



Roasted Garlic Mashed Potatoes image

Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard.

Provided by Kathleen Burton

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 1h10m

Yield 8

Number Of Ingredients 6

1 medium head garlic
1 tablespoon olive oil
2 pounds russet potatoes, peeled and quartered
4 tablespoons butter, softened
½ cup milk
salt and pepper to taste

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour.
  • Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
  • Remove the garlic from the oven, and cut in half. Squeeze the softened cloves into the potatoes. Blend potatoes with an electric mixer until desired consistency is achieved.

Nutrition Facts : Calories 171.7 calories, Carbohydrate 23.5 g, Cholesterol 16.5 mg, Fat 7.9 g, Fiber 2.2 g, Protein 2.8 g, SaturatedFat 4.1 g, Sodium 294.5 mg, Sugar 1.7 g

ROASTED SMASHED POTATOES



Roasted Smashed Potatoes image

The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.

Provided by Chef John

Categories     Side Dish     Potato Side Dish Recipes     Roasted Potato Recipes

Time 9h30m

Yield 16

Number Of Ingredients 8

3 ½ pounds medium yellow potatoes, washed
⅓ cup kosher salt
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
½ cup unsalted butter
4 cloves garlic, thickly sliced
4 sprigs fresh rosemary, or to taste
4 sprigs fresh thyme, or to taste

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.

Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg

SMASHED ROASTED NEW POTATOES



Smashed roasted new potatoes image

Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic

Provided by Barney Desmazery

Categories     Side dish

Time 1h10m

Number Of Ingredients 2

1kg new potatoes
3 tbsp olive oil

Steps:

  • Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
  • Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

ROASTED SMASHED POTATOES



Roasted Smashed Potatoes image

A wonderful way to treat small new potatoes, and has the advantage that it is great for parties because it can be partially prepared ahead of time. From the Ottawa Citizen.

Provided by Jan in Lanark

Categories     Potato

Time 1h

Yield 4 serving(s)

Number Of Ingredients 3

16 small new waxy potatoes, skin on
3 teaspoons sea salt, divided
1/2 cup extra virgin olive oil

Steps:

  • Place potatoes in one layer in a large saucepan. Add cold water to cover by at least an inch. Add 1 t. salt and bring water to boil. Reduce heat and simmer until potatoes are cooked, about 25-30 minutes.
  • Drain thoroughly, then wrap loosely in a tea towel to draw out excess moisture. Remove tea towel and place potatoes in one layer on parchment paper covered baking sheet. Cover your hand with a tea towel(for protection) and press down on each potato to "smash" it lightly.
  • Cover with plastic wrap and refrigerate to cool completely. Dish can be prepared to this point; cover and refrigerate.
  • Preheat oven to 450°F If chilled, bring potatoes to room temp(about 20 minutes). Pour olive oil generously over potatoes and sprinkle with remaining 2 t. salt. Lift potatoes slightly to ensure they're well coated with oil underneath.
  • Roast potatoes until brown and crispy, about 30 minutes. Serve immediately.

Nutrition Facts : Calories 762.3, Fat 27.6, SaturatedFat 3.9, Sodium 1785.5, Carbohydrate 118.8, Fiber 15, Sugar 5.3, Protein 13.7

SMASHED ROASTED POTATOES RECIPE BY TASTY



Smashed Roasted Potatoes Recipe by Tasty image

Upgrade your holiday dinner with these crispy, buttery smashed potatoes. They're roasted to perfection and paired with a creamy, tangy whipped feta dip.

Provided by Aleya Zenieris

Categories     Sides

Time 1h25m

Yield 6 servings

Number Of Ingredients 17

1 ½ lb fingerling potato, scrubbed
1 teaspoon kosher salt, plus more for boiling
1 teaspoon baking soda
½ stick unsalted butter
3 tablespoons olive oil, divided, plus 4 teaspoons
1 large sprig fresh rosemary, leaves minced
2 large sprigs fresh thyme, leaves minced
3 cloves garlic, smashed
½ teaspoon freshly ground black pepper
7 oz feta cheese, drained
½ cup crème fraîche
2 tablespoons olive oil, plus more for garnish
1 tablespoon lemon zest, plus more for garnish
2 teaspoons lemon juice
¼ teaspoon kosher salt
freshly ground black pepper, for garnish
1 teaspoon fresh rosemary, minced

Steps:

  • Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
  • Preheat the oven to 425°F (220°C).
  • Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
  • On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
  • Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
  • Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
  • While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
  • Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
  • Enjoy!

Nutrition Facts : Calories 294 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams

ROASTED SMASHED POTATOES WITH ARTICHOKES



Roasted Smashed Potatoes with Artichokes image

I'm not a big fan of artichokes, but they are a nice addition to this roasted smashed potatoes recipe. Keep an eye on the pan while baking; you might need to stir it a couple of times to keep the artichokes from getting too brown and the potatoes from sticking. -Susan Bickta, Kutztown, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 50m

Yield 4 servings.

Number Of Ingredients 5

1 pound small red potatoes
2 jars (7-1/2 ounces each) marinated quartered artichoke hearts
1/2 teaspoon salt
1/4 teaspoon pepper
Minced fresh chives, optional

Steps:

  • Preheat oven to 400°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain. Drain artichokes, reserving 1/4 cup oil. Drizzle oil in a 12-in. cast-iron or other ovenproof skillet; arrange potatoes and artichokes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness; sprinkle with salt and pepper. Roast until crispy and golden brown, 20-25 minutes. If desired, top with minced fresh chives.

Nutrition Facts : Calories 334 calories, Fat 27g fat (5g saturated fat), Cholesterol 0 cholesterol, Sodium 834mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 9g fiber), Protein 2g protein.

More about "roasted smashed potatoes recipes"

ROASTED SMASHED POTATOES {EASY & TASTY SIDE} - SPEND …
roasted-smashed-potatoes-easy-tasty-side-spend image
2019-09-25 Preheat oven to 450˚F. Line a large baking pan with foil. Wash potatoes and boil on high for 12-15 minutes or just until slightly tender. Drain …
From spendwithpennies.com
5/5 (17)
Total Time 55 mins
Category Appetizer, Side Dish
Calories 198 per serving
  • Wash potatoes and boil on high for 12-15 minutes or just until slightly tender. Drain and cool slightly.
  • Smash to ½" thickness using the heel of your hand or a glass. (You can store smashed potatoes covered in the fridge for up to 2 days... and continue with the recipe prior to serving).
  • Line a pan with foil. Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt and pepper.


HONEY ROASTED SMASHED POTATOES - THE STAY AT HOME …
honey-roasted-smashed-potatoes-the-stay-at-home image
Instructions. Preheat oven to 400 degrees. Lightly grease a baking sheet. Clean the potatoes and place them on the prepared baking sheet. Bake for 30 to 40 minutes until potatoes can be smashed with a fork. Actual baking time will …
From thestayathomechef.com


ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
ultra-crispy-smashed-potatoes-recipetin-eats image
2018-02-09 Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, …
From recipetineats.com


CRISPY SMASHED POTATOES - OVEN ROASTED RECIPE - TWO …
crispy-smashed-potatoes-oven-roasted-recipe-two image
2021-05-13 Instructions. Preheat oven to 400F/200C, and line a baking sheet with parchment paper. Bring a large pot of water with the salt to a boil and add the baby potatoes. Boil until the potatoes are cooked through, 20 mins. Drain …
From twospoons.ca


ROASTED SMASHED POTATOES – A COUPLE COOKS
roasted-smashed-potatoes-a-couple-cooks image
2017-03-26 Preheat the oven to 450F. In a large saucepan, place the potatoes and cover with cold water. Bring the water to a boil. When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes …
From acouplecooks.com


ROASTED MASHED POTATOES | KEVIN IS COOKING
roasted-mashed-potatoes-kevin-is-cooking image
2021-10-26 Preheat oven to 400°F. Place potatoes on a rimmed baking sheet or in a large baking dish and cover tightly with foil. Roast until very tender, 60-65 minutes. If using large red potatoes, reduce cook time to 50 minutes. Using …
From keviniscooking.com


GARLIC-PARMESAN ROASTED SMASHED POTATOES RECIPE
garlic-parmesan-roasted-smashed-potatoes image
2018-05-16 Toss to combine, then, transfer half of the potatoes to the second sheet pan. Apply gentle pressure to each potato to smash down. See notes if needed. Combine butter, 2 tablespoons canola oil, Parmesan cheese, minced …
From theanthonykitchen.com


ROASTED SMASHED POTATOES | CANADIAN LIVING
roasted-smashed-potatoes-canadian-living image
In large pot of boiling salted water, cook potatoes until tender, about 12 minutes. Drain and let cool slightly. (Make-ahead: Cover and refrigerate for up to 24 hours; add 15 minutes to baking time.) Gently flatten potatoes just until split. …
From canadianliving.com


CRISPY ROASTED SMASHED POTATOES | A DAY IN THE KITCHEN
crispy-roasted-smashed-potatoes-a-day-in-the-kitchen image
2019-02-16 Place in a medium sized pot with water over high heat. Bring potatoes to a boil. Reduce heat to medium and cook for about 6 minutes. Drain thoroughly and shake gently in the strainer to roughen up the edges of the …
From adayinthekitchen.com


CRISPY SMASHED ROASTED POTATO RECIPE - FINECOOKING
crispy-smashed-roasted-potato-recipe-finecooking image
Boil the potatoes: Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes …
From finecooking.com


CRISPY OVEN ROASTED SMASHED POTATOES - CREME DE LA CRUMB
2022-05-12 Instructions. Fill a large stock pot with water (at least 4 inches deep). Bring to a boil, stir in 1/2 teaspoon salt, add potatoes and cook until soft (about 15-20 minutes should yield fork-tender potatoes). Drain the potatoes and let them dry in a strainer/colander while you preheat the oven to 425 degrees.
From lecremedelacrumb.com
5/5 (8)
Total Time 1 hr
Category Side Dish
Calories 235 per serving


ROASTED SMASHED POTATOES | JERNEJ KITCHEN
2022-06-23 cook the potatoes. Clean the potatoes. For this recipe, choose smaller new potatoes with skin on. Add them to a pot filled with salted boiling water. Place on the stove and simmer for 25 - 30 minutes or until the potatoes are soft (but not overcooked). Place a rack in the middle of the oven and preheat your fan-assisted oven to 210 °C / 410 °F.
From jernejkitchen.com


CRISPY ROASTED SMASHED POTATOES - MAZOLA® OILS
Preheat oven to 450°F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 2-inches apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil …
From mazola.ca


CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
2021-08-25 Drain the potatoes and allow to cool for 5 minutes in the colander. Meanwhile, preheat the oven to 400 F. Place the potatoes on a greased baking sheet. Use a fork to smash each potato flat, but careful to not break the potato apart completely. Melt the butter, olive oil and garlic together in a heatproof bowl in the microwave, about 1 minute.
From thespruceeats.com


ROASTED GARLIC SMASHED POTATOES - THE GOOD HEARTED WOMAN
2021-09-15 Place the potatoes in a medium saucepan and add enough water to cover the tops plus about half an inch. Place the saucepan over medium high heat and bring to a boil. Once the potatoes are boiling, add a generous pinch of salt to the water, reduce heat, cover and simmer until potatoes are tender; about 15 minutes.
From thegoodheartedwoman.com


ROASTED SMASHED POTATOES WITH CHIMICHURRI | COOKING ON THE RANCH
2019-07-27 Preheat the oven to 400 degrees F. Add the potatoes and 1/8 cup salt to a large saucepan. Bring to a boil and then reduce to a simmer. Cook the potatoes until fork-tender, about 20 minutes. Drain the potatoes. Add 1/4 cup oil to a baking sheet and spread it around. Gently transfer potatoes to the baking sheet.
From highlandsranchfoodie.com


ROASTED GARLIC BUTTER SMASHED POTATOES. - HALF BAKED HARVEST
2022-05-26 Add water to cover by 1 inch. Add a handful of salt. Bring to a boil, then reduce the heat to a simmer. Simmer 15 minutes, until the potatoes are fork-tender. Drain the potatoes and transfer to a rimmed baking sheet, let cool slightly. 2. Meanwhile, Combine the butter, garlic, and olive oil in a baking dish.
From halfbakedharvest.com


OVEN-ROASTED SMASHED POTATOES RECIPE | MYRECIPES
Recipes; Oven-Roasted Smashed Potatoes; Oven-Roasted Smashed Potatoes. Rating: 5 stars. 1 Ratings. 5 star values: 1 4 star values: 0 3 star values: 0 2 star values: 0 1 star values: 0 Read Reviews ...
From myrecipes.com


ROASTED SMASHED POTATOES RECIPE | IT IS A KEEPER
2019-06-12 Step Four: When done, remove foil and cool 10 minutes.If any water remains on baking sheet, blot dry with paper towel. Next, space potatoes evenly on baking sheet and place second baking sheet on top; press down firmly on baking …
From itisakeeper.com


ROASTED SMASHED POTATOES RECIPE | PAMELA SALZMAN & RECIPES
2013-05-21 2 pounds baby potatoes, such as red-skinned or Yukon Gold (about 15-18) 1 Tablespoon kosher salt for boiling the potatoes; 4 Tablespoons fat of choice, divided (e.g. olive oil, duck fat, or ghee)
From pamelasalzman.com


GARLIC ROASTED SMASHED POTATOES RECIPE | SIDECHEF
Garlic Roasted Smashed Potatoes SAVE SideChef > Recipes > Pescatarian ... Discover personalized recipes, organize your meal plans, shop ingredients, and cook with confidence alongside our FREE, step-by-step cooking app. Nutrition Per Serving. Calories. 123 % Daily Value* Fat. 7.9 g . 10% . Saturated Fat. 3.3 g . 16% . Trans Fat. 0.0 g -- Cholesterol. 12.1 mg . …
From sidechef.com


SMASHED ROASTED GARLIC POTATOES | INCREDIBLE! 6 INGREDIENTS
Set aside. In a small mixing bowl, combine extra virgin olive oil + garlic + chili flakes + Italian herbs + cilantro + salt + pepper. Using a silicone brush, coat the smashed potatoes with the oil mixture. Transfer the coated potatoes to a baking sheet and bake at 180 C / 350 F for 20-25 minutes, or until the outer edge is golden-brown and crispy.
From veganbell.com


EASY SMASHED POTATOES | SMASHED POTATOES | OVEN ROASTED POTATOES
Instructions. Place potatoes in a large casserole dish (8 x 12”). Potato side up. Sprinkle half the salt on the potatoes. Drizzle with half the olive oil. Roast in a preheated 400 oven for about 30 minutes or until the potatoes are tender and can be pierced with a wooden skewer.
From allyskitchen.com


ROASTED SMASHED POTATOES WITH GARLIC AND PARMESAN – RECIPE …
2018-03-25 Make this roasted smashed potatoes recipe and forget about french fries or any other side dish. They are very easy to make, just 5 minutes to prep and 40 to bake, and best of all, they are super delish. Learn how to make roasted smashed potatoes with …
From blondelish.com


EASY ROASTED SMASHED POTATOES WITH CHEESE! - 365 DAYS OF BAKING
Preheat oven to 500° F. Prepare a rimmed baking sheet by spraying it with cooking spray. Fill a medium pot with water. When it comes to a boil, add two tablespoons Kosher salt. Place potatoes into water and boil for 15 minutes until fork tender. In …
From 365daysofbakingandmore.com


CRISPIEST GARLIC SMASHED POTATOES L THE MEDITERRANEAN DISH
2021-10-20 Season with a good pinch of kosher salt and drizzle with olive oi l. Roast. Roast in the oven for 45 to 50 minutes. The potatoes should be golden brown, crispy and charred on the rough edges. Make the garlic and olive oil sauce. While the potatoes are baking, combine about ¼ cup olive oil with parsley, za'atar, and fresh garlic.
From themediterraneandish.com


CRISPY SMASHED LOADED POTATOES RECIPE | EATINGWELL
2022-07-11 Step 4. Roast the potatoes on the lower rack until golden and crispy, about 25 minutes. Remove from oven. Turn broiler to high. Step 5. Top the potatoes evenly with cheese and bacon; broil on the upper rack (about 6 inches from heat) until the …
From eatingwell.com


CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES - CAFE DELITES
2018-02-15 Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F). Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well. Lightly grease a large baking sheet or tray with cooking oil spray.
From cafedelites.com


LEMON & HERB SMASHED POTATOES - SOMETHING NUTRITIOUS
2022-07-18 Preheat the oven to 400 F. Bring a large pot of salted water to a boil and boil the potatoes for about 15-20 minutes, until they’re fork tender. Drain out the water and add the potatoes to a parchment lined sheet pan. Using the bottom of a glass, smash each potato down. In a small bowl, add all of the lemon herb ingredients and whisk together ...
From somethingnutritiousblog.com


CRISPY SMASHED POTATOES RECIPE - COOKING CLASSY
2021-09-13 Preheat oven to 450 degrees near the end of potatoes boiling. Drain potatoes into a colander in the sink and let cool 5 - 10 minutes. Dry up any water leftover on potatoes with paper towels. Transfer potatoes to a baking sheet. Drizzle potatoes with 1/4 cup oil, season with salt and pepper to taste.
From cookingclassy.com


CRISPY ROASTED SMASHED POTATOES - BELLY FULL
2020-10-08 Instructions. Scrub the potatoes clean of any dirt and rinse under water. Remove any nubby areas. Place the potatoes in a large Dutch oven or pot. Fill the pot with water until the potatoes are submerged and covered by 1-inch of additional water. Add 1 tablespoon of the salt, the bay leaves, and garlic cloves.
From bellyfull.net


ROASTED GARLIC SMASHED POTATOES RECIPE | MYRECIPES
Fold foil to seal. Bake at 350° for 1 hour; cool. Squeeze pulp from garlic; set aside. Cook potatoes in a Dutch oven in boiling salted water to cover 20 to 25 minutes or until tender; drain and place in a large bowl. Mash potatoes with roasted garlic pulp, cream cheese, and next 5 ingredients in a bowl until smooth. Garnish, if desired.
From myrecipes.com


ROASTED GARLIC & HERB PARMESAN SMASHED POTATOES
Instructions. 1. Bring a large stockpot of salted water to a boil over high heat. Place potatoes in pot and cook until fork-tender, drain well and set aside. 2. Preheat oven by setting broiler on HIGH. 3. In a small bowl, mix together butter, garlic and italian seasoning, set aside. 4.
From seasonedskilletblog.com


CRISPY SMASHED POTATOES - ROASTED SMASHED POTATOES - HOW …
2019-05-19 Strain the potatoes and let them cool slightly. Preheat the oven to 450 degrees F. Brush a baking sheet with 1 1/2 tablespoons of olive oil. Place the potatoes on the sheet. Use your hand or the bottom of a glass to smash them once, trying to keep them in one piece. Drizzle the remaining olive oil over the potatoes.
From howsweeteats.com


EASY ROASTED SMASHED POTATOES - AFFORDABLE FOODIE RECIPES
2021-12-24 Next, drain potatoes and add to a bowl. Then, toss potatoes in seasonings, herbs, and olive oil. After that, lay the potatoes out on a parchment-lined baking sheet and lightly smash them with a glass. Drizzle any remaining olive oil and herbs over the top of the mashed potatoes. Lastly, bake in a 425-degree oven for 30 minutes, flipping at the ...
From theaffordablefoodie.com


CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
2019-05-14 To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot. Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt.
From cookieandkate.com


SIMPLY SMASHING POTATOES - THE LITTLE POTATO COMPANY
Pre-heat oven to 400°F. Place the potatoes in a stockpot, cover with cold water and bring to a boil on the stove. Season with salt, turn the heat down to a simmer and cook for 15 minutes or until fork tender. Drain and set aside. Step 2 out of 3. Once cool enough to handle, place the potatoes on a parchment-lined baking sheet.
From littlepotatoes.com


Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #60-minutes-or-less     #time-to-make     #main-ingredient     #preparation     #5-ingredients-or-less     #potatoes     #vegetables     #easy     #dietary

Top Asked Questions

How to cook smashed potatoes?
Drizzle the smashed potatoes with olive oil and season them generously with salt, pepper, and smoked paprika (if using). In another bowl, stir together the melted butter and the garlic, then drizzle this mixture over the potatoes. Bake the smashed potatoes in the oven for 25-35 minutes, or until they are crispy.
How do I Cook russet potatoes?
Russet potatoes are blended with roasted garlic, butter and milk. This recipe is a standard. Read the full recipe after the video. Preheat oven to 350 degrees F (175 degrees C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil.
How to cook potatoes in the oven with garlic?
Preheat oven to 350 degrees F (175 degrees C). Drizzle garlic with olive oil, then wrap in aluminum foil. Bake in preheated oven for 1 hour. Bring a large pot of salted water to a boil. Add potatoes, and cook until tender, about 15 minutes. Drain, cool and chop. Stir in butter, milk, salt and pepper.
How to cook potatoes in the oven with Rosemary?
Very generously brush each potato with olive oil. Slightly crush the rosemary. Sprinkle with rosemary, salt and pepper. Roast potatoes in the oven 30-40 minutes, flipping after 20 minutes or until browned and crispy. Serve with toppings as desired.

Related Search