Crispy Smashed Roasted Potatoes Recipes

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CRISPY GARLIC SMASHED POTATOES



Crispy Garlic Smashed Potatoes image

These buttery, crispy, easy-to-make potatoes will make repeat appearances at your dinner table for special occasions and everyday meals.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h25m

Yield 10

Number Of Ingredients 6

20 baby red or yellow potatoes (1 1/2 to 2 inches in diameter)
1 carton (32 oz) Progresso™ vegetable broth
1/2 cup butter, melted
3 cloves garlic, finely chopped
1/2 teaspoon salt
2 tablespoons finely chopped chives

Steps:

  • Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
  • In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
  • In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
  • Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

Nutrition Facts : Calories 350, Carbohydrate 59 g, Cholesterol 25 mg, Fat 2, Fiber 6 g, Protein 7 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 3 g, TransFat 0 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

BEST ROAST POTATOES



Best roast potatoes image

Simple as roast potatoes are, there's a handful of tiny, but important, details - picked up throughout my cooking career - that when combined give you this ultimate recipe, which I believe creates the perfect roast potato. What a luxury.

Provided by Jamie Oliver

Categories     Christmas     Potato

Time 2h

Yield 10 as a side

Number Of Ingredients 5

2.5 kg medium Maris Piper potatoes
4 tablespoons goose fat or unsalted butter
olive oil
1 bulb of garlic
½ a bunch fresh sage, (15g)

Steps:

  • GET AHEAD
  • 1. Peel the potatoes, keeping them whole, and ideally all about the same size (8cm). Parboil them in a pan of boiling salted water for 15 minutes - this will ensure that the insides become really fluffy.
  • 2. Drain in a colander and leave to steam dry for 2 minutes - this will help the fat to stick to the potatoes. Give the colander a few light shakes to chuff up the edges of the potatoes, giving you maximum surface area for a crispy exterior as they roast.
  • 3. Place the goose fat or butter and 1 tablespoon of oil in your largest roasting tray. Tip in the potatoes, add a good pinch of sea salt and black pepper, then toss to coat, and spread out in one fairly snug, even layer but with small gaps between them.
  • 4. Cover and pop in the fridge overnight.
  • ON THE DAY
  • 1. Preheat the oven to 180°C/350°F/gas 4.
  • 2. Squash the garlic bulbs, then lightly crush each unpeeled clove and add to the tray - this gives you sweet, caramelised garlic and adds a gentle perfume to the potatoes.
  • 3. Roast for 1 hour, or until the potatoes are crisp and golden all over.
  • 4. Remove the tray from the oven. We're nearly there, but we've got one last application of love and care, which is the game-changer. Gently half-squash each potato with a fish slice or masher so they kind of push into each other and fill the tray.
  • 5. Pick the sage leaves and - importantly - toss with a little oil (this will transmit the flavour and make them deliciously crisp). Sprinkle the sage over the potatoes and roast for a further 20 to 25 minutes, or until golden and amazing. Heaven - you could even serve these on their own in a restaurant, they're so good.

Nutrition Facts : Calories 217 calories, Fat 7.6 g fat, SaturatedFat 2 g saturated fat, Protein 4.2 g protein, Carbohydrate 35.4 g carbohydrate, Sugar 2.8 g sugar, Sodium 0.2 g salt, Fiber 4.2 g fibre

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.

CRISPY SMASHED HERBED POTATOES



Crispy Smashed Herbed Potatoes image

Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 4 servings.

Number Of Ingredients 7

12 small red potatoes (about 1-1/2 pounds)
3 tablespoons olive oil
1/4 cup butter, melted
3/4 teaspoon salt
1/4 teaspoon pepper
3 tablespoons minced fresh chives
1 tablespoon minced fresh parsley

Steps:

  • Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.

Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.

CRISPY CHIPOTLE ROASTED SMASHED POTATOES



Crispy Chipotle Roasted Smashed Potatoes image

Spicy crisp potatoes, easy and fun to make, great with Barbacoa or steaks.

Provided by Mazola

Categories     Trusted Brands: Recipes and Tips     Mazola®

Time 1h

Yield 4

Number Of Ingredients 4

1 ½ pounds baby red or gold potatoes
¼ cup Mazola® Corn Oil
Spice Islands® Sea Salt, to taste
1 tablespoon canned chipotles in adobo sauce, or to taste

Steps:

  • Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
  • Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

Nutrition Facts : Calories 241.2 calories, Carbohydrate 27.3 g, Fat 14.3 g, Fiber 3 g, Protein 3.2 g, SaturatedFat 2.1 g, Sodium 108.5 mg, Sugar 1.7 g

CRISPY SMASHED ROASTED POTATO RECIPE



Crispy Smashed Roasted Potato Recipe image

With a simple ingredient list and a mostly make-ahead technique, these delicious potatoes are perfect for parties. Of course, you don't have to have a party to make these. They're just as good served with Sunday dinner as a side dish with roast chicken or meatloaf. And garnished with a bit of sour cream and chives, they make a nice starter. Subscribe to Fine Cooking magazine for more super-simple techniques like this one, as well as recipes and techniques for home cooks of every skill level.

Provided by Susie Middleton

Categories     Side dishes

Yield 4 as a side dish

Number Of Ingredients 3

12 to 15 baby red or yellow potatoes (about 1-1/2 oz. each; 1-1/2 to 2 inches in diameter)
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil

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.

Nutrition Facts : ServingSize 4 as a side dish, Calories 270 kcal, Fat 180 kcal, SaturatedFat 3 g, TransFat 20 g, Carbohydrate 20 g, Fiber 2 g, Protein 2 g, Sodium 520 mg, UnsaturatedFat 17 g

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.

CRISPIEST EVER POTATOES



Crispiest Ever Potatoes image

Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 pounds small creamer potatoes
1 tablespoon baking soda
Kosher salt and freshly ground black pepper
1/3 cup extra-virgin olive oil
5 cloves garlic, skins on, smashed
Leaves from 5 sprigs fresh thyme
Leaves from 1 sprig fresh rosemary

Steps:

  • Preheat the oven to 450 degrees F.
  • Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
  • Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
  • Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

ULTIMATE CRISPY SMASHED POTATOES



Ultimate Crispy Smashed Potatoes image

Tired of basic roasted potatoes? Then try smashed potatoes. Each bite has crispy toasted skin and edges. These potatoes have little bits of seasoning and buttery flavor in each crack and crevice. This recipe uses a mixture of mild and creamy red potatoes, buttery golden potatoes, and lightly sweet purple potatoes. Using a combination of potatoes adds flavor and makes for a pretty presentation. They are easy to make and incredibly addictive. A delicious side dish steaks, burgers, or a roast.

Provided by Kitchen Crew @JustaPinch

Categories     Potatoes

Number Of Ingredients 15

POTATO PREP
1 1/2 pound(s) small multi-colored potatoes
1 teaspoon(s) garlic powder
1 teaspoon(s) onion powder
1/2 teaspoon(s) salt
1/2 teaspoon(s) pepper
2 tablespoon(s) olive oil
4 tablespoon(s) butter, melted
ADDITIONAL SEASONING AND TOPPINGS
1/2 teaspoon(s) garlic powder
1/2 teaspoon(s) onion powder
1/4 teaspoon(s) salt
1/8 teaspoon(s) pepper
2 tablespoon(s) grated Parmesan cheese
2 tablespoon(s) fresh chopped parsley

Steps:

  • Boil the potatoes with the skins on for 20 minutes or until fork-tender.
  • Drain the potatoes and let them cool for a few minutes until they can be handled. Preheat the oven to 400 degrees.
  • Put the potatoes in a bowl. Add the olive oil, onion powder, garlic powder, and salt. Then give them a quick toss.
  • Put the potatoes on a cookie sheet. Smash the potatoes with a potato masher or a fork (don't over mash them).
  • Spoon a little butter over each smashed potato.
  • Bake in the oven for 30 to 35 minutes until crispy.
  • While the potatoes are baking, mix together your additional garlic powder, onion powder, salt, and pepper.
  • When they come out of the oven, they should have toasted brown edges and crispy potato skins.
  • While they are hot, sprinkle the potatoes with a little additional seasoning, freshly grated Parmesan cheese, and fresh chopped parsley.
  • Serve with some sour cream or your favorite aioli.

More about "crispy smashed roasted potatoes recipes"

CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
crispy-smashed-potatoes-recipe-cookie-and-kate image
2019-05-14 Evenly distribute the potatoes over the prepared baking sheet, and use a potato masher or a serving fork to gently smash each potato to a height of about ½ inch. (Thinner potatoes are more crispy.) Drizzle the remaining 3 tablespoons of olive oil over the smashed potatoes…
From cookieandkate.com
4.9/5 (90)
Calories 281 per serving
Category Side Dish
  • 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. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
  • While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
  • When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.


ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
ultra-crispy-smashed-potatoes-recipetin-eats image
2018-02-09 Introducing your new favourite potato recipe – buttery, crispy SMASHED POTATOES! Crazy crispy on the outside and fluffy on the inside, there’s a serious risk that only half of these will make it to the dinner table…. Smashed Potatoes. Let me introduce you to your new favourite way with potatoes. SMASHED! CRISPY! BUTTERY!! Buttery CRISPY SMASHED POTATOES! Best ever potato recipe…
From recipetineats.com
5/5 (111)
Total Time 1 hr 10 mins
Category Sides
Calories 85 per serving
  • 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, steam or microwave them.
  • Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!


CRISPY SMASHED POTATOES - OVEN ROASTED RECIPE - TWO SPOONS
crispy-smashed-potatoes-oven-roasted-recipe-two-spoons image
2021-05-13 A deliciously easy, 4-ingredient recipe for ultra crispy smashed potatoes that are oven-roasted, crispy on the outside and soft on the inside. Serve with my …
From twospoons.ca
5/5 (2)
Total Time 1 hr
Category Appetizer, Side Dish
Calories 193 per serving
  • 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 and transfer to the baking sheet.
  • Smash each potato with a fork (thinner = crispier, fatter = fluffier) and drizzle with 2 to 3 tbsp of olive oil. Sprinkle generously with coarse sea salt. Bake for 40 to 45 mins, or until the potatoes are crispy and golden brown.
  • Transfer smashed potatoes to a serving plate and drizzle with chimichurri, if using. Or serve with dipping sauce of choice.


CRISPY SMASHED POTATOES - STAY AT HOME MUM
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2021-03-28 If you’re a potato lover, these Crispy Smashed Potatoes are going to rock your world. They’re the ultimate blend of crispy roast potatoes and rich boiled potatoes, heavenly soft on the inside and wonderfully crispy …
From stayathomemum.com.au
4.5/5 (4)
Category Main
Servings 10
Total Time 1 hr
  • On the stove, bring a very large pot of generously salted water to boil. Add potatoes in whole, ensuring they are clean first.
  • Cook for about 20 minutes, or until cooked and soft. Avoid poking holes in the potatoes, as this makes them less crispy later.
  • Drain potatoes well and make sure they are really dry, as this increases their crispiness. If you want you can add the potatoes back into the empty pot and leave it on a medium heat to fully dry any water on the surface.


CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
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2021-08-25 Crispy smashed potatoes are a delicious addition to any meal. Small potatoes like fingerlings, red, purple, or golden work best. The trick is to boil the potatoes first, then gently smashed with a fork, and baked until golden brown and crisp.
From thespruceeats.com


CRISPY SMASHED POTATOES – MODERN HONEY
2021-06-18 Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness. Sprinkle with fresh parsley and serve with garlic cheddar sour cream dip. In a small bowl, mix together sour cream, cheddar cheese, garlic, and pepper. Top the potatoes with the dip or dip the potatoes …
From modernhoney.com
5/5 (5)
Servings 6
Cuisine American
Category Side Dish
  • Start by using petite gold or fingerling potatoes. You want to use small potatoes to make it easy to smash them with the bottom of a glass. If they are too large, they will just fall apart. I prefer yukon gold potatoes because of their creamy texture and thin skins.
  • Place the potatoes in a large pot and fill with water. Place on high heat until boiling. Boil for about 20-25 minutes or until the potatoes are soft and fork-tender. You want them to be soft enough to smash! The larger the potatoes, the longer the cooking time.
  • Preheat oven to 425 degrees. Drain the water and place the potatoes in a colander to allow the steam to release for about 5 minutes. Get a large baking sheet ready. Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them.


CRISPY SMASHED RED POTATOES - BAKING MISCHIEF
2020-12-13 These smashed red potatoes have creamy centers and crispy, almost potato-chip-like edges. They’re easy make and completely irresistible. They’re easy make and completely irresistible. Last summer I shared my favorite crispy oven-roasted potatoes with you, and I have another favorite potato side dish for you today, one that’s EVEN CRISPIER: roasted smashed red potatoes.
From bakingmischief.com
5/5 (1)
Total Time 55 mins
Category Appetizer, Side
Calories 278 per serving
  • In a medium pot, cover clean potatoes with cold water and add salt. Bring to a simmer and cook until potatoes are just fork tender, 10 to 15 minutes.
  • Drizzle 1 tablespoon of the oil over the prepared baking sheet. Add potatoes to the tray and shake it so the potatoes are coated in oil. Use a potato masher or flat-bottomed glass sprayed with cooking spray to smash each potato. Drizzle remaining oil over the top so potatoes are well-coated.


CRISPY ROASTED SMASHED POTATOES - BELLY FULL
2020-10-08 Mashed potatoes are peeled potatoes simmered in boiling water until just tender, drained, then mashed with either a fork or kitchen gadget. Salt and some type of dairy (like butter and/or …
From bellyfull.net
Category Side Dish
Calories 264 per serving
  • 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. Bring the mixture to a boil, then reduce to a simmer and continue cooking until the potatoes are very easily pierced with a fork, about 20-22 minutes.
  • While the potatoes cook, preheat the oven to 425 degrees F and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed.
  • When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they’re cool enough to handle. Discard bay leaves and garlic.


CRISPY SMASHED ROASTED POTATOES RECIPE - ANDREA'S NOTEBOOK
2020-12-15 I love potatoes. A lot. I will eat them any way they're prepared. Mashed is generally my favorite but give me some fries or a baked potato and I'm happy. But it will make me really happy to eat crispy smashed roasted potatoes that are tender in the middle. I found this recipe on TikTok and it's so good. It'll be a new go-to roasted potato recipe.
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4.8/5 (13)


CRISPY SMASHED RED POTATOES | DASH OF SAVORY | COOK WITH ...
2018-08-19 Crispy Smashed Red Potatoes is the ultimate side for steak night. We grilled up some local Montana T-Bone Steaks tonight and I always love making roasted baby red potatoes with summer grilled steaks. I’ve made smashed potatoes before but with baby gold potatoes, they were delicious, but red potatoes seem like they get crispier when roasted. I don’t know what it is, could be a starch ...
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CRISPY SMASHED POTATOES WITH TRUFFLE OIL RECIPES
Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
From tfrecipes.com


TASTY - CRISPY SMASHED ROASTED POTATOES | FACEBOOK
2021-01-04 Saving these recipes and cooking hacks! Special thanks to Mike Elender! Follow him for more recipes on TikTok: https://www.tiktok.com/@meatlikemike and...
From facebook.com


SIMPLE CRISPY SMASHED POTATOES
2021-09-23 Smashed potatoes are a mix between a crispy potato and mashed potatoes. Boil the potatoes until they are soft on the inside. Then drain and lay them out on a baking sheet. Next, you smash them with a fork. Coat them with olive oil, and then add your favorite seasonings. Finally, finish the potatoes in the oven to achieve this fantastic crispy yet soft potato with the perfect seasoning. These ...
From scrambledandscrumptious.com


CRISPY ROASTED SMASHED BABY POTATOES W/ ROSEMARY AND ...
Crispy Roasted Smashed Baby Potatoes w/ Rosemary and Garlic Recipe #shortsIf you are a fan of garlic and love your potatoes a little bit on the crispy side a...
From youtube.com


THE TASTY GRILL - CRISPY SMASHED ROASTED POTATOES | FACEBOOK
21 hours ago - [Narrator] The best way to roast your potatoes. Use small potatoes and boil until fork tender, drain off the water and put them in a big bowl. We're gonna start with a generous amount of olive oil, you're gonna do salt, pepper, we're gonna go onion powder, garlic powder, crushed red pepper, fresh basil, fresh thyme.
From facebook.com


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