Smashed Red Potato Recipes

SUZY'S MASHED RED POTATOES

Steps:

• Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl.
• Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.

SMASHED RED POTATOES WITH CABBAGE

Steps:

• Cover the potatoes with water in a saucepan, add about 1/2 teaspoon of salt and bring to a boil. Reduce the heat to medium, cover partially and cook until tender all the way through when pierced with a knife, about 30 minutes. Do not drain the water, but using a skimmer or a slotted spoon, transfer the potatoes from the pot to a bowl. Cover tightly and allow to sit for five to 10 minutes. Then, using a towel to hold the potatoes steady (because they're still hot), cut them into quarters.
• Meanwhile, bring the water back to a boil, add more salt if desired and add the cabbage. Cook uncovered until tender, five to six minutes. Drain.
• Heat the butter or oil over medium heat in a large, heavy nonstick skillet, and add the scallions. Cook, stirring, until they soften, about three minutes. Add the potatoes. Smash the potatoes to a coarse mash in the pan with a potato masher or the back of your spoon. Stir in the hot milk, and mix together well until the potatoes have absorbed all the milk. Stir in the cabbage, and season generously with salt and pepper. Add the chives, stir together until heated through and serve.

SMASHED RED POTATO

Steps:

• Choose 10-12 similar sized red potatoes and place them in a pot, cover with water, and add 1 teaspoon of salt.
• Bring to a boil, and parboil red potatoes for 15 minutes
• Remove from heat and place in a colander in the sink and rinse with cold water until potatoes are cool enough to handle
• Place potatoes on a baking sheet lined with a silicone baking mat or parchment paper.
• Using a small ball jar or a sturdy cup with a hard round bottom, smash each potato
• Combine minced garlic, miso, lemon juice, garlic powder, and ground pepper in a small microwave-safe bowl.
• Microwave for 30 seconds until ingredients are melted.
• Using a basting brush, coat the smashed red potatoes with the miso mixture.
• Now. sprinkle with fresh chopped thyme.
• The smashed red potatoes can be baked immediately or covered and placed in the refrigerator until ready to bake.
• Preheat oven to 425 degrees
• Place smashed red potatoes in the oven, uncovered for 20 minutes.
• Remove from oven and serve.

RED SMASHED POTATOES

Steps:

• Place the potatoes in a large pot of cold water. Bring the potatoes to a boil and stir in 1 teaspoon of salt for each quart of water. Boil for 20 minutes, or until fork tender. Drain.
• Preheat oven to 450 degrees.
• Drizzle 1 Tablespoon of olive oil onto the bottom of 2 baking sheets and use a pastry brush (or paper towel) to spread it evenly.
• Create 4 rows of 3 potatoes and use a potato masher to push them down onto the pan. Use the pastry brush to brush remaining 2 Tablespoons of oil over each potato, then sprinkle with seasoning.
• Bake for 15 minutes. Remove from the oven and sprinkle the tops with Asiago if desired. Bake for 5 more minutes. Remove from the oven, and serve on their own or with sour cream!

SMASHED BABY RED POTATOES

Steps:

• Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
• Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
• Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.

SMASHED RED POTATOES

Steps:

• Preheat oven to 425.
• Poke holes in the red potatoes with a fork for proper ventilation.
• Place potatoes on a microwave safe plate or bowl and microwave for 5 minutes.
• Flip potatoes over and microwave for an additional 5 minutes or until soft - depending on your microwave, this could be less.
• Place potatoes onto a baking sheet lined with parchment paper.
• Use a potato masher or the bottom of a cup to mash the potatoes so they are about 1/2" thick.
• Use a pastry brush to brush each side of the potato with olive oil, which will help crisp up the skin.
• Season potato with salt and pepper ( you could also add other seasonings that you love at this stage)
• Bake smashed red potatoes for 14 minutes. Remember that timing in an oven largely depends on your oven - additionally gas ovens tend to run a bit hotter, so you may want to check potatoes for doneness around 10 minutes.
• Sprinkle with Parmesan cheese and return to oven for 1-2 minutes or until cheese is melted.
• Remove potatoes from oven and sprinkle with fresh parsley before serving.

SMASHED RED POTATOES

Steps:

• Place potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat to medium. Cook, uncovered, for 15-20 minutes or until tender. , Drain and place in a large bowl. Coarsely mash the potatoes; stir in the parsley, oil, salt and pepper.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large pot and cover with water.
• Bring to a boil then cover and reduce heat.
• Simmer for 20-25 minutes or until the potatoes are tender.
• Drain well, then return potatoes to the pot.
• Add the butter, milk and salt and mash well. Stir in Parmesan cheese.

CRISPY GARLIC SMASHED RED POTATOES

Steps:

• Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
• In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
• Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
• Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.

PERFECT SMASHED POTATOES

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.

CRISPY SMASHED ROASTED POTATO RECIPE

Steps:

• 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 until they are completely tender and can be easily pierced with a metal or wood 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 1/2 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 on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
• Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes until they're crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.

SMASHED ROASTED RED POTATOES

Steps:

• Wash and scrub potatoes. Leave skin on.
• Place in large pot filled with water until potatoes are covered and add salt.
• Bring to boiling, boil until knife goes through potato easily.
• Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
• Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
• When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
• Season with salt and pepper.
• Drizzle with olive oil.
• Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
• Bake until golden about 15 to 20 minutes.
• Remove with spatula.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.

MASHED RED POTATOES

Steps:

• Place raw red potato cubes in a large steamer basket over a large pot of boiling water. Cover and steam until very tender, 25 to 30 minutes.
• When potatoes are nearly tender, melt butter in a small saucepan. Add garlic; cook and stir until fragrant, about 1 minute. Add salt and olive oil; stir until just heated through. Remove from heat.
• Transfer tender potatoes to a large bowl. Pour olive oil mixture over and mash with a potato masher to desired consistency. Garnish with chives if desired and serve.

SMASHED RED POTATOES

Steps:

• Preheat oven to 475 degrees.
• Bring a large pot of water to a boil over medium high heat adding salt. Boil potatoes until tender, about 12-15 minutes.
• Place potatoes on a baking sheet. Using a potato masher or back of a wooden spoon, gently press to smash.
• Drizzle with olive oil, fresh cracked salt and pepper. Top with shredded cheese and bacon pieces.
• Bake 15 minute or until crisp. Top with sour cream and green onions.

SMASHED RED POTATOES

Steps:

• Add the potatoes to a large pot of boiling water with a tsp of salt added. Boil for about 20 minutes or until soft to poke with a fork. Drain water.
• Preheat oven to 425 degrees
• Combine all the ingredients under Seasoning Mix together in a bowl.
• Spread about half of the olive oil onto a baking sheet and spread around using a spatula or pastry brush
• Create 4 rows of 4 potatoes, and smash each one gently either using a potato masher or simply a fork if you wish
• Use the pastry brush to brush the remaining olive oil onto each potato
• Sprinkle each smashed potato with seasoning mix, amount will be as desired yet I was generous in the sprinkling
• Bake for 15-20 minutes or until edges and tops are crispy
• Optional - add sour cream and chopped green onion to make these Loaded Smashed Red Potatoes
• Enjoy!

SMASHED AND FRIED POTATOES

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.

NOLA'S MASHED RED POTATOES

Steps:

• In a saucepan cover unpeeled potatoes with cold water and bring to a boil. Cook just until tender -- do not overcook or potatoes will be watery. Drain well, return pan with potatoes to low heat and shake to dry. Squeeze in garlic cloves, cream, butter, and salt and pepper to taste. Mash together with a potato masher until ingredients are combined but potatoes are still lumpy.

SMASHED POTATOES

Steps:

• Place potatoes in a large pot (6 quart or larger). Cover with cool water until water comes 1-inch above the potatoes.
• Bring potatoes to a boil over high heat (it will take about 15 minutes+ to reach a boil). Season with salt (I use 2 Tbsp but note this is not calculated in nutrition estimate).
• Reduce heat to medium-low and cook until potatoes are tender all the way through when pierced with a knife, about 14 - 18 minutes (just test a couple of them).
• 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. Toss and spread potatoes and oil across baking sheet.
• Smash potatoes to about 2/3-inch thickness with the bottom of a cup.*
• Drizzle tops of potatoes with remaining 1 Tbsp olive oil.
• Bake in preheated oven for 25 minutes.
• Carefully turn potatoes (see note 2**) then return to oven and bake until potatoes are nice and tender inside, crisp on the outside (but not overly browned), about 15 minutes longer.
• Sprinkle parsley over the top and serve warm.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.