SMASHED RED POTATOES
Smashed red potatoes with delicious shredded Parmesan cheese, are a crispy on the outside, soft on the inside, filling side dish that compliments any main dish recipe. Once you learn how to make a great smashed red potato recipe, you will be putting it your monthly side rotation!
Provided by Trisha Haas - Salty Side Dish
Categories Side Dishes
Time 24m
Number Of Ingredients 6
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.
Nutrition Facts : ServingSize 1 g, Calories 1071 kcal, Carbohydrate 220 g, Protein 30 g, Fat 8 g, SaturatedFat 3 g, Cholesterol 7 mg, Sodium 451 mg, Fiber 20 g, Sugar 16 g, UnsaturatedFat 4 g
SMASHED RED POTATOES WITH BASIL & PARMESAN
Steps:
- Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : ServingSize four., Calories 380 kcal, Fat 180 kcal, SaturatedFat 5 g, TransFat 20 g, Carbohydrate 37 g, Fiber 4 g, Protein 13 g, Cholesterol 15 mg, Sodium 620 mg, UnsaturatedFat 14 g
SMASHED RED POTATOES WITH PARMESAN BASIL BUTTER
Make and share this Smashed Red Potatoes With Parmesan Basil Butter recipe from Food.com.
Provided by Sharon123
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375 degrees.
- To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
- Place on a baking sheet.
- Cook potatoes until largest potatoes are soft, about 25-30 minutes.
- While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
- Add the roasted potatoes to bowl and smash potatoes to a coarse mash.
Nutrition Facts : Calories 760.2, Fat 35.1, SaturatedFat 16.8, Cholesterol 64.3, Sodium 176.2, Carbohydrate 102.6, Fiber 10.9, Sugar 8.3, Protein 14
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter. Transfer the potatoes to an electric mixer fitted with the paddle attachment and mix them for a few seconds on low speed to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of cream and butter should be folded in by hand). Fold in the sour cream, Parmesan, the remaining salt, and pepper; season, to taste, and serve immediately. If the potatoes are too thick, add more hot cream and butter.
- Keep the smashed potatoes hot in a heat-proof bowl set over simmering water.
PARMESAN SMASHED POTATOES
Steps:
- Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan with cold water to cover. Bring to a boil, lower the heat, and simmer covered for 25 to 35 minutes, until the potatoes are completely tender. Drain.
- In a small saucepan, heat the half-and-half and butter.
- Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix them for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream and butter should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.
RED SMASHED POTATOES
Make and share this Red Smashed Potatoes recipe from Food.com.
Provided by Marie
Categories Potato
Time 45m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Bring potatoes to a boil in a large pot, then reduce heat and simmer until done.
- Drain and place on low heat for a couple minutes to remove excess moisture.
- Add milk, butter, sour cream and chives.
- Mash and add salt and pepper to taste.
Nutrition Facts : Calories 293.6, Fat 15.3, SaturatedFat 9.6, Cholesterol 40.1, Sodium 114.5, Carbohydrate 35.1, Fiber 4.2, Sugar 1.6, Protein 5.4
INCREDIBLE RED SMASHED POTATOES
I started making these for Thanksgiving one year and we loved them so much, they've made their way into our meals at least a dozen times a year!
Provided by Jennifer Hanson
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 311.4 calories, Carbohydrate 29.8 g, Cholesterol 53.6 mg, Fat 20 g, Fiber 3 g, Protein 5.2 g, SaturatedFat 12.5 g, Sodium 1318.3 mg, Sugar 1.8 g
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