Crushed Red Potatoes With Garlic Recipes

GARLIC RED POTATOES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place potatoes in an 8x8 inch baking dish.
• In a small bowl combine melted butter, garlic, salt and lemon juice; pour over potatoes and stir to coat. Sprinkle Parmesan cheese over potatoes.
• Bake, covered, in preheated oven for 30 minutes. Uncover and bake until golden brown and tender when pierced with a fork, about 10 minutes more.

GARLIC SMASHED POTATOES

Steps:

• Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray. Place potatoes in a large saucepan and cover with cold salted water by 1 inch. Bring to a boil and simmer until just tender, about 15 minutes; drain well and let cool slightly. Place potatoes onto the prepared baking sheet. Using a flat dry measuring cup or glass, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme. Place into oven and bake for 25-30 minutes, or until golden brown and crisp. Serve immediately.

CRUSHED RED POTATOES WITH GARLIC

Steps:

• Cut potatoes into even sized chunks.
• Place in cold, salted water& bring to a boil.
• Lower heat& simmer until tender, about 10- 15 minutes.
• Drain well& place back on burner (heat off) for several minutes.
• Shake pot occasionally to dry potatoes.
• Season to taste.
• Crush with a potato masher but leave some texture in the potatoes.
• Melt butter in skillet on low heat.
• Add garlic& saute until golden, about 5 minutes.
• Remove garlic& reserve.
• Pour butter over potatoes& gently combine.
• Pile in buttered serving dish& stud with garlic.

GARLIC CRUSHED POTATOES

Steps:

• Heat oven to 200C/180C fan/gas mark 6.
• Wash the potatoes. Leave the skin on and cut each in half. Peel and halve the shallots.
• Place the potatoes in a pan of boiling water for fifteen minutes or until the potatoes are soft (a sharp knife should pass straight through).
• Put the vegetable oil in a large baking tray and place in the preheated oven.
• Turn off the hob and drain the potatoes. Return them to the saucepan with all the other ingredients. Season generously.
• Put a tight fitting lid onto the saucepan. Making sure you hold the lid down tightly, vigorously shake, bashing all the ingredients together and slightly crumbling the potatoes.
• Spoon the contents into the baking tray and return to the oven to cook for thirty minutes, or until the potatoes are crispy and brown.

GARLIC HERB SMASHED RED POTATOES

Steps:

• Place potatoes and 1 t. salt in a medium saucepan; cover with water by 1 inch; bring to a boil; reduce heat to medium-high; cook until potatoes are tender, about 20 minutes. Slip a small paring knife into one of the larger potatoes to check for doneness; if it slips in and out easily, they're done; drain. Return empty pot to the stove-top; add butter. Once melted, add garlic and white parts of the green onions. Sauté, stirring frequently, until garlic is fragrant, about 30-45 seconds. Remove from the heat. Add the green parts of the onions and parsley. Carefully add the cooked potatoes to the butter mixture; Using the back of a fork, gently press down on all potatoes until the skin breaks and potatoes smash just a bit. Gently stir potatoes and butter mixture together until combined. It's okay if some potatoes break down. Season with salt and pepper, to taste. Serve immediately. 4 servings.