Smash Mouth Reds Recipes

SMASH MOUTH REDS

Smash Mouth Reds image

Provided by Guy Fieri

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound unpeeled baby red potatoes (1 to 1 1/2-inches in diameter)
3/4 cup creme fraiche
1 lime
Salt and freshly ground black pepper

Steps:

Add the potatoes to a saucepan and cover with water. Salt water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain, return to saucepan to dry potatoes completely. Flatten each potato using your palm (if potatoes aren't too hot) or the flat side of a meat pounder. Serve potatoes on a large platter and spoon creme fraiche on top of potatoes. Top with lime zest and squeeze lime over potatoes. Season, to taste, with salt and pepper.

SMASHED POTATOES

Smashed Potatoes image

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

Ingredients

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

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

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