ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
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
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
SMASHED ROASTED NEW POTATOES
Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic
Provided by Barney Desmazery
Categories Side dish
Time 1h10m
Number Of Ingredients 2
Steps:
- Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
- Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.
Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
GARLIC AND ARTICHOKE ROASTED POTATOES
I like to put this side into the oven to roast with the main dish. The artichokes give it a gourmet appeal. -Marie Rizzio, Interlochen, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 10 servings.
Number Of Ingredients 9
Steps:
- Place the potatoes, artichokes and garlic in a 15x10x1-in. baking pan coated with cooking spray. Combine the oil, salt and pepper; drizzle over vegetables and toss to coat., Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring occasionally. Transfer to a large bowl. Add lemon juice, parsley and lemon zest; toss to coat. Serve warm.
Nutrition Facts : Calories 143 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 209mg sodium, Carbohydrate 24g carbohydrate (2g sugars, Fiber 4g fiber), Protein 4g protein. Diabetic Exchanges
SMASHED ROASTED POTATOES
Provided by Alejandro Morales
Categories Potato Side Bake Vegetarian Kid-Friendly Wheat/Gluten-Free Healthy Low Cholesterol Vegan Bon Appétit Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 4
Steps:
- Preheat oven to 350°. Wrap each potato in foil. Place on a rimmed baking sheet. Bake until tender, 45-60 minutes. Let cool slightly.
- Unwrap potatoes and arrange on same baking sheet. Set another rimmed baking sheet over potatoes, rimmed side up, and press gently to smash potatoes without breaking them apart. Season with salt and pepper; drizzle with half of the oil. Carefully turn potatoes to coat.
- Preheat oven to 500°. Roast potatoes for 15 minutes. Drizzle with remaining oil, turn to coat, and continue roasting until crispy and golden brown, 25-30 minutes.
More about "roasted smashed potatoes with artichokes recipes"
ROASTED ARTICHOKES AND POTATOES RECIPE - REAL SIMPLE
From realsimple.com
Total Time 50 mins
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (164)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
ROASTED ARTICHOKES AND POTATOES RECIPE - THE WASHINGTON POST
From washingtonpost.com
ROASTED POTATOES & ARTICHOKES | RECIPES | COOK FOR YOUR LIFE
From cookforyourlife.org
MEDITERRANEAN ROASTED ARTICHOKE RECIPE
From themediterraneandish.com
SMASHED ARTICHOKES WITH LEMON-DILL AIOLI - EATINGWELL
From eatingwell.com
FOR PERFECTLY CRISP SMASHED POTATOES, PUT THE BOILING POT AWAY
From thedailymeal.com
ROASTED SMASHED POTATOES - SPEND WITH PENNIES
From spendwithpennies.com
CRISPY SMASHED POTATOES AND ROASTED ARTICHOKES WITH A SPICY …
From hayseedandginger.com
ROASTED SMASHED POTATOES WITH ARTICHOKES RECIPE: HOW …
From stage.tasteofhome.com
ROASTED POTATOES AND ARTICHOKES RECIPE & INSTRUCTIONS
From delmonte.com
CRISPIEST GARLIC SMASHED POTATOES L THE MEDITERRANEAN DISH
From themediterraneandish.com
ROASTED ARTICHOKES AND POTATOES - DIANE KOCHILAS
From dianekochilas.com
POTATO & ARTICHOKE AL FORNO | POTATO RECIPES | JAMIE …
From jamieoliver.com
GARLIC ROASTED SMASHED POTATOES RECIPE | SIDECHEF
From sidechef.com
HOW TO COOK ARTICHOKES: OUR FOOLPROOF METHOD FOR ROASTING
From tasteofhome.com
30+ POTATO SIDE DISH RECIPES TO MAKE FOREVER - EATINGWELL
From eatingwell.com
ROASTED POTATOES AND ARTICHOKES - DELALLO
From delallo.com
TURMERIC POTATO SALAD RECIPE - NYT COOKING
From cooking.nytimes.com
You'll also love