Crushed Potatoes Recipes

PERFECT SMASHED POTATOES

Perfect Smashed Potatoes image

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

Ingredients

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.

BUTTERY ROASTED CRUSHED POTATOES

Buttery Roasted Crushed Potatoes image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Provided by MarthaStewartWanabe

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven to 375°F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes. Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

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