Crispy Smashed Roasted Potatoes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CRISPY SMASHED ROASTED POTATOES

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



Crispy Smashed Roasted Potatoes image

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.

12 -15 potatoes, red (1 1/2 to 2 inches diameter)
2 3/4 teaspoons kosher salt
1/2 cup extra virgin olive oil

CRISPY ROASTED POTATOES

Provided by Katie Lee Biegel

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 8



Crispy Roasted Potatoes image

Steps:

  • Preheat the oven to 425 degrees F. Place 2 stacked rimmed baking sheets in the oven and let them heat with the oven (stacking them helps the pans hold the heat).
  • Toss the potatoes with the oil and 1 teaspoon garlic salt in a bowl. Remove the heated pans from the oven and arrange the potatoes in an even layer, cut-side down, in the top pan. Return the pans to the oven and bake for 15 minutes, then flip the potatoes and bake until both sides are toasted and brown, another 15 minutes.
  • Meanwhile, add the mayo, chives, dill, parsley and remaining 1/2 teaspoon garlic salt to a food processor and pulse until chunky.
  • Smear the aioli on the bottom of a serving platter. Pile the potatoes on top of the aioli. Drizzle with more olive oil and season with salt and pepper.

24 ounces multicolored creamer potatoes, halved lengthwise
1/4 cup olive oil, plus additional for drizzling
1 1/2 teaspoons garlic salt
1/2 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon chopped fresh dill
1 tablespoon chopped fresh parsley
Kosher salt and freshly ground black pepper

CRISPIEST EVER POTATOES

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



Crispiest Ever Potatoes image

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.

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

ROASTED SMASHED POTATOES

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



Roasted Smashed Potatoes image

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

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

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



Smashed Potatoes image

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

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

CRISPY SMASHED FINGERLING POTATOES

Make and share this Crispy Smashed Fingerling Potatoes recipe from Food.com.

Provided by Chef mariajane

Categories     Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4



Crispy Smashed Fingerling Potatoes image

Steps:

  • Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
  • On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
  • Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
  • Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.

Nutrition Facts : Calories 220.6, Fat 10.3, SaturatedFat 1.4, Sodium 155.8, Carbohydrate 29.7, Fiber 3.8, Sugar 1.3, Protein 3.4

1 1/2 lbs small new potatoes or 1 1/2 lbs fingerling potatoes
3 tablespoons extra-virgin olive oil
1/4 teaspoon salt
1/4 pepper

CRISPY GARLIC SMASHED POTATOES

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



Crispy Garlic Smashed Potatoes image

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

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

CRISPY SMASHED HERBED POTATOES

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



Crispy Smashed Herbed Potatoes image

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.

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

More about "crispy smashed roasted potatoes recipes"

CRISPY SMASHED POTATOES | IDAHO POTATO COMMISSION
Crispy smashed potatoes have the best of both worlds – a soft inside with a crispy exterior. They're almost as fun to make as they are to eat and are the …
From idahopotato.com
  • Place the potatoes in a large saucepan and cover with enough cold water to cover the potatoes by 1˝.
  • Bring the pot to a boil and allow the potatoes to cook for approximately 20 minutes or until they are fork-tender. Drain the potatoes and allow them to cool slightly.
  • Grease a sheet pan with a light coating of oil or line a piece of parchment paper on the pan. Place each potato approximately 2-3˝ apart. Using a potato masher or a spatula, smash each potato gently until they are approximately ½-1˝ thick.
crispy-smashed-potatoes-idaho-potato-commission image


CRISPY SMASHED ROASTED POTATO RECIPE - FINECOOKING
Crispy Smashed Roasted Potato Recipe. By Susie Middleton Fine Cooking Issue 83. Scott Phillips. Servings: 4 as a side dish. With a simple …
From finecooking.com
4.8/5 (69)
Category Side Dishes
Cuisine American
Calories 270 per serving
crispy-smashed-roasted-potato-recipe-finecooking image


CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
Drizzle or brush about half of the garlic butter mixture over the smashed potatoes. Sprinkle the potatoes with the salt and pepper. Set the …
From thespruceeats.com
4/5 (10)
Total Time 55 mins
Category Lunch, Dinner, Side Dish
Calories 295 per serving
crispy-smashed-potatoes-recipe-the-spruce-eats image


CRISPY SALT AND PEPPER SMASHED POTATOES - SIMPLY DELICIOUS
Crispy smashed potatoes are going to become your new favorite side dish, in no time! Ingredients. Full smashed potatoes recipe with amounts can can be found in the recipe card below. Potatoes. Any potato used for mashing will work well. Waxy potatoes won’t smash easily so I wouldn’t recommend using a waxy variety. Olive oil. Salt. Cracked black pepper. …
From simply-delicious-food.com


CRISPY SMASHED RED POTATOES - FOOD WITH FEELING
Remove from heat. Drain the potatoes and set aside to cool slightly. While the potatoes cool, pre-heat the oven to 450 degrees F. Lightly grease a large baking tray. Once the oven is nearly pre-heated, prepare the potatoes by lining them up on your baking tray and smashing them with a large spoon or a cup.
From foodwithfeeling.com


RECIPETIN EATS X GOOD FOOD: CRISPY SMASHED ROAST POTATOES
Crispy smashed potatoes. For optimum crisp factor aim to make the potatoes raggedy and nubbly when you smash them. This is not the time for neat and tidy! INGREDIENTS. 1-1.2kg potatoes (6 to 8 medium sized), skin on; 1 tbsp salt (for boiling water) 30g unsalted butter, melted; 1 tbsp olive oil; about ¾ tsp salt; ¼ tsp black pepper; 2 tsp chopped parsley (or …
From goodfood.com.au


CRISPY SMASHED POTATOES | FOODTALK
Crispy Smashed Potatoes. 4 servings. 1 hr 30 min. Jump to recipe. If you are anything like me, you enjoy crispy potatoes. This has to be one of my biggest weaknesses. I love anything that is crunchy, but potatoes are the best by far. To ensure the perfect state of crispiness, I par-boil the potatoes first and make sure that they cool and dry ...
From foodtalkdaily.com


CRISPY SMASHED POTATOES - MODERN HONEY
Place the potatoes on the baking sheet and press on each one with the bottom of a glass to "smash" them. Drizzle the potatoes with melted salted butter and extra-virgin olive oil. Sprinkle with salt and pepper. Bake in a 425-degree oven for about 35-45 minutes, depending on the level of desired crispiness.
From modernhoney.com


CRISPY SMASHED POTATOES - THE REAL FOOD DIETITIANS
Mashed potatoes are nice, but these Crispy Smashed Potatoes are next-level side dish material. They can be served as a side dish to just about any meal or as an appetizer. The garlic-herb oil, reminiscent of chimichurri sauce, is optional but it’s great for dipping or drizzling. Leftovers (if you have any) can be reheated in the oven or toaster oven and served …
From therealfooddietitians.com


BACON FAT CRISPY SMASHED BABY POTATOES - SIMPLY DELICIOUS
The potatoes can be boiled up to two days in advance and kept covered in the fridge. They can be smashed in the bacon fat and kept on the sheetpans up to 6 hours in advance and just roasted before serving. Crispy potato recipes. Mini Hasselback potatoes; Crispy salt and pepper smashed potatoes; Easy spicy garlic baked potato wedges
From simply-delicious-food.com


BUZZFEED FOOD - CRISPY SMASHED ROASTED POTATOES | FACEBOOK
- [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


TASTY - CRISPY SMASHED ROASTED POTATOES
Crispy Smashed Roasted Potatoes. View Transcript - [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. Get that …
From facebook.com


CRISPY SMASHED POTATOES | LITE CRAVINGS | WW RECIPES
Drain potatoes and let sit for 5 minutes. Preheat oven to 425F. Lightly coat a baking sheet with cooking spray. Place cooled potatoes on baking sheet and, using the bottom of a cup, smash each potato until slightly flattened (see pic above). Melt light butter and garlic together.
From litecravings.com


ROASTED SALMON WITH SOUR CREAM, CRISPY SMASHED …
To a small bowl add the sour cream, green onion, basil, lime zest and juice, salt and pepper. Stir to combine. Cover and refrigerate until needed. Preheat oven to 450°F. Brush a large rimmed baking sheet with olive oil and set aside. Add the mini potatoes and one tablespoon of the salt to a large pot and cover with water by a few inches.
From more.ctv.ca


CRISPY SMASHED ROASTED POTATOES RECIPE - FOOD NEWS
These crispy smashed potatoes are begging to be dipped even though they’re delicious on their own. Some ideas: vegan sour cream, good ol’ ketchup, pesto, marinara sauce, vegan cheese sauce, guacamole…the list is endless. More Vegan Potato Recipes: Crispy Purple Sweet Potato Wedges with Guacamole. Curried Crispy Potato Wedges . Some of the recipes I post on this …
From foodnewsnews.com


CRISPY SMASHED HERB ROASTED POTATOES - CLEAN FOOD CRUSH
Crispy Smashed Herb Roasted Potatoes Skip the fast food takeout this weekend, and make these for a FUN little project at home instead! Makes about 6 servings Ingredients: 2 lbs new baby potatoes, cleaned and pat dry 2 Tbsps avocado oil, or olive oil 1 Tbsp fresh thyme sea salt and pepper to taste Instructions:
From cleanfoodcrush.com


CRISPY SMASHED POTATOES RECIPE - COOKING CLASSY
Crispy Smashed Red Potatoes. Smashed potatoes are just as they sound – nicely rounded potatoes are smashed into organically shaped, jagged edged disks and finished in a hot oven with a fair dose of olive oil until they are golden brown. You only need four ingredients to make these tempting, roasted smashed potatoes! And if you want to really …
From cookingclassy.com


CRISPY GARLIC SMASHED BABY POTATOES - YAY! FOR FOOD
Complete ingredients amounts and full instructions in the recipe card down below. After boiling the potatoes, place on a lined baking sheet, and toss with garlic, herbs, and olive oil. Using a fork (or metal spatula), gently push down each potato. Bake at 425 degrees F for 20-25 minutes, until golden and crispy. Garnish with parsley if you like.
From yayforfood.com


OVEN-BAKED CRISPY SMASHED POTATOES - A FOOD LOVER'S KITCHEN
Preheat oven to 400°F and line a large, rimmed baking sheet with parchment paper. Boil a large pot of salted water and add potatoes. Cook for about 15 minutes, or until potatoes are fork tender. Drain pot and set potatoes aside to cool.
From afoodloverskitchen.com


RECIPE FOR SMASHED BABY POTATOES - CREATE THE MOST AMAZING ...
All cool recipes and cooking guide for Recipe For Smashed Baby Potatoes are provided here for you to discover and enjoy ... Healthy Leftover Ham Recipes Easy Healthy Frozen Yogurt Recipes Easy Recipes. Homemade Cornbread Recipe Easy Vietnamese Recipes Easy Easy Noodle Bowl Recipe Gluten Free Easy Dinners Easy Wok Recipes Stir Fry Easy Drop Biscuit Recipe …
From recipeshappy.com


CRISPY SMASHED POTATOES RECIPE - THE CLEAN EATING COUPLE
How to make Easy Smashed Potatoes: These crispy smashed potatoes really couldn’t be easier to make. Bring a large pot of water to a boil ; Cook potatoes until they are fork tender, about 20-25 minutes. While the potatoes are cooking, mix together your olive oil/spice mixture. Once potatoes are boiled, place potatoes on a baking sheet.
From thecleaneatingcouple.com


CRISPY SMASHED POTATOES - STAY AT HOME MUM
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 on the outside. Basically, they’re the spud version of heaven! Method. Preheat your oven to 220 degrees (or 200 if fan forced).
From stayathomemum.com.au


CRISPY SMASHED POTATOES AND LENTILS RECIPE - TESCO REAL FOOD
Roast for 20 mins, then stir in the lentils. Roast for 5-10 mins until the potatoes are golden and crispy. In a large bowl, whisk together the lemon zest and juice, mustard, sugar, 2 tbsp olive oil and chopped dill; season. Tip in the warm potatoes, lemon wedges and lentils; toss well to coat. Spoon into a serving bowl and garnish with the ...
From realfood.tesco.com


THE BEST CRISPY SMASHED POTATOES | AMBITIOUS KITCHEN
Preheat the oven to 450 degrees. In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. Season the potatoes generously with salt and pepper. Bake in the oven for 40-45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking.
From ambitiouskitchen.com


CRISPY SMASHED POTATOES RECIPE - THE COOKING FOODIE
1. Bring a large pot of salted water to a boil. Add potatoes, reduce the heat to medium and cook until tender, about 25-30 minutes. Drain and let dry. 2. Preheat oven to 450F (230C). 3. Place the potatoes on a baking tray. Use a potato masher, fork or a bottom of a glass to smash the potatoes. 4. Drizzle some olive oil, sprinkle with salt and ...
From thecookingfoodie.com


CRISPY SMASHED RED POTATOES - BAKING MISCHIEF
Preheat oven to 450°F. 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. Drain and let potatoes cool for 5 minutes. Drizzle 1 tablespoon …
From bakingmischief.com


CRISPY SMASHED POTATOES • FOOD FOLKS AND FUN
Evenly space out the cooked and dried potatoes on the baking sheet. Use a potato masher to smash the potatoes until they are flattened to about 1/2-inch thick. Drizzle the remaining 2 tablespoons of olive oil over the potatoes, and season generously with salt and pepper. Bake for 25-30 minutes or until golden and crispy on the bottom and along ...
From foodfolksandfun.net


CRISPY SMASHED POTATOES (AIR FRIED!) | FOODTALK
CRISPY SMASHED POTATOES (air Fried!) 1 Slices. 29 min. Jump to recipe. Ohhhh my goodness these are heavenly! Honestly all potatoes are, but these in particular are “smashingly” good! They’re seasoned with Montreal Steak seasoning and crisped up in the air fryer in just minutes! Perfect for a snack, with lunch / dinner, or even breakfast.
From foodtalkdaily.com


CRISPY SMASHED POTATOES - HEALTHY FITNESS MEALS
In a small bowl, whisk the oil with the seasonings. Drain the potatoes and carefully place on the prepared baking sheet. Use a potato masher to gently flatten each boiled potato to a 1/2 inch thickness. Baste with the seasoned oil, then bake for 12-15 minutes, or until a golden-brown crisp develops on top.
From healthyfitnessmeals.com


CRISPY SMASHED ROASTED POTATOES RECIPE - ANDREA'S NOTEBOOK
Crispy Smashed Roasted Potatoes. Crispy Smashed Potatoes. Delicious and easy smashed potatoes every loves. 4.86 from 14 votes. Print Recipe Pin Recipe Rate Recipe. Prep Time: 2 minutes. Cook Time: 1 hour. Calories: Ingredients 2 …
From andreasnotebook.com


CRISPY SMASHED POTATOES RECIPE
These crispy smashed potatoes are pretty basic, and they only require a few ingredients you'll need to pick up at the store. When you arrive at your go-to grocery stop, be sure to pick up two pounds of medium-sized potatoes. You will also need olive oil, which is pretty standard in most recipes that involve potatoes. The last stop you'll need to make in the store …
From mashed.com


CHEESY, CRISPY SMASHED POTATOES - POTATOES USA
Mix to combine. Brush mixture generously over smashed potatoes. Add potatoes to the oven and bake for 12 minutes, until they’re soft and starting to get crispy. Remove from the oven and, using a fork, flatten them slightly more. Sprinkle cheese evenly on potatoes and return to the oven for 2-3 more minutes, until the cheese has melted.
From potatogoodness.com


CRISPY SMASHED RED POTATOES – CATHERINE'S PLATES
Place onto a prepared baking pan with space in between. Preheat oven to 425 degrees. Line a sheet pan with parchment or spray with non-stick cooking spray. Using a potato masher or large fork and smash down on the potato until 1/4 – 1/2 inch thickness. In a small bowl mix together melted butter, oil, salt, pepper, and garlic powder.
From catherinesplates.com


CRISPY SMASHED POTATOES RECIPE - ALL INFORMATION ABOUT ...
Crispy Smashed Potatoes Recipe - The Spruce Eats trend www.thespruceeats.com. 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 therecipes.info


ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
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. …
From recipetineats.com


CRISPY FRIED SMASHED POTATOES - CLASSIC RECIPES
Crispy Fried Smashed Potatoes by Diana Rattray Updated April 13, 2019 Diana Rattray, Classic-Recipes. These crispy little fried smashed potatoes are an excellent alternative to everyday boiled, fried, or mashed potatoes. They are versatile, too. Serve the potatoes as a breakfast or brunch side or serve them along with lunch or dinner. Choose very small …
From classic-recipes.com


CRISPY SMASHED POTATOES - SIMPLY FOOD CRAZY
These Crispy Smashed potatoes are roasted to perfection. They are covered with vegan butter and herbs and roasted until crispy golden brown. They will definitely be your taste buds’ best friends. These Smashed Potatoes aren’t meant to be nice and evenly smashed. All the ridges makes for more crispy edges that are to die for. How I put the CRISP in my Crispy …
From simplyfoodcrazy.com


THE EASIEST CRISPY SMASHED FINGERLING POTATOES - THE ...
Oven roasted potatoes are my go-to for weeknight dinners. They’re perfect alongside some grilled chicken breasts, salmon, ... These crispy smashed potatoes are a perfect side to any dish. Try pairing them with some simple grilled chicken breasts, Maple Roasted Carrots, and Garlic Butter Biscuits! They’re easy to make in bulk, so they’re perfect …
From thepowderedapron.com


CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
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. Sprinkle the garlic powder, onion powder and remaining ¼ teaspoon salt ...
From cookieandkate.com


CRISPY SMASHED POTATOES - OVEN ROASTED RECIPE - TWO …
How to make crispy smashed potatoes with a crispy exterior and soft interior. Recipes; App; Cookbook; About Lifestyle Shop. Recipes; App; Cookbook; GF GRF NF SGF. Crispy Smashed Potatoes. 5 from 3 votes. These crispy smashed potatoes are oven-roasted, rustic, and crispy on the outside with a soft interior. They are insanely addictive, vegan and …
From twospoons.ca


Related Search