Fiesta Smashed Potatoes Recipes
SMASHED POTATOES
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Provided by amanda81
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g
FIESTA POTATOES
If you're looking for terrific party potatoes, look no further. Here we've topped mashed potatoes with salsa, cheese and tortilla chips.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 7
Number Of Ingredients 12
Steps:
- Set oven control to broil. In 3-quart saucepan, heat water, butter and salt to boiling. Remove from heat. Stir in milk and dry potatoes just until moistened. Let stand about 30 seconds or until liquid is absorbed. Whip with fork until fluffy.
- Spread hot potatoes in ungreased 8-inch square (2-quart) glass baking dish. Spread with salsa. Sprinkle with olives and cheese. Broil with top 3 to 4 inches from heat about 2 minutes or until cheese is melted. Sprinkle with tortilla chips.
- Serve with guacamole, sour cream and cilantro.
Nutrition Facts : Calories 250, Carbohydrate 24 g, Cholesterol 35 mg, Fat 2, Fiber 1 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 520 mg, Sugar 3 g, TransFat 0 g
PERFECT SMASHED POTATOES
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.
FIESTA SMASHED POTATOES
These are just the spuds to get the fiesta started! Red peppers and fresh cilantro give these Yukon gold smashed potatoes a festive appeal.
Provided by My Food and Family
Categories Recipes
Time 35m
Yield 9 servings, 1/2 cup each
Number Of Ingredients 6
Steps:
- Add potatoes to large saucepan of boiling water; cook 15 to 18 min. or until tender. Drain; return potatoes to pan.
- Use potato masher or back of large spoon to coarsely smash potatoes. Stir in dressing.
- Stir in 3/4 cup cheese, onions and peppers just until blended. Top with remaining cheese and cilantro.
Nutrition Facts : Calories 160, Fat 9 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 15 mg, Sodium 230 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 4 g
FIESTA DIP FROM IDAHOAN®
A simple, no-bake Fiesta Dip recipe that can be thrown together in a moment's notice. A tasty crowd pleaser that's perfect for a tailgate party.
Provided by Idahoan
Categories Trusted Brands: Recipes and Tips Idahoan®
Yield 6
Number Of Ingredients 6
Steps:
- Mix dry Idahoan mashed potatoes with salsa, chilies and sour cream.
- Let stand at room temperature for 15 minutes before serving.
- Garnish with cilantro and black olives. Serve with corn chips.
Nutrition Facts : Calories 213 calories, Carbohydrate 10.5 g, Cholesterol 33.3 mg, Fat 16.4 g, Fiber 0.4 g, Protein 2.9 g, SaturatedFat 10.2 g, Sodium 1001.4 mg, Sugar 3.4 g
FIESTA SMASHED POTATOES
These are just the spuds to get the fiesta started! Red peppers and fresh cilantro give these Yukon gold smashed potatoes a festive appeal.
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- ADD potatoes to large saucepan of boiling water; cook 15 to 18 min. or until tender. Drain; return potatoes to pan.
- USE potato masher or back of large spoon to coarsely smash potatoes. Stir in dressing.
- STIR in 3/4 cup cheese, onions and peppers just until blended. Top with remaining cheese and cilantro.
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Ratings 5Calories 262 per servingCategory Appetizer, Side Dish
- Wash the small potatoes and prick each with a fork a couple times. Microwave all the potatoes on a plate for about 8-10 minutes or until they are soft when you prick them with a fork.
- Add the microwaved potatoes to the baking dish. Use a potato masher to mash the little potatoes. (It doesn't take much. Don't over mash them. They should be about 1/2"thick after you smash them. Drizzle the butter and oil over the smashed potatoes.
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- 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!
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- Peel and cube potatoes. One the water is boiling, add baking soda and potatoes and cook until fork-tender, around 10 minutes.
- While the potatoes are boiling, gently heat olive oil in a small saucepan. Add crushed cumin seeds and peppercorns, cook over low heat for around 30 seconds. Add the garlic powder, 1 teaspoon ground cayenne pepper (set aside 1/2 teaspoon for later), and hot paprika, and cook for an additional 30 seconds, stirring constantly, and remove from heat.
- Once the potatoes are cooked, drain and add to a large mixing bowl — but do not rinse! Add cornstarch and spiced oil, and toss until evenly coated. There should be a sticky, starchy coating on the outside of each potato cube.
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