Easy Smashed Taters Recipes

CRISPY SMASHED POTATOES

Steps:

• Wash and scrub potatoes. Add to stock pot, top with water and bring to a boil.
• Boil the potatoes until tender, 15-20 minutes or until easily pierced with a knife. Drain and allow to cool
• Meanwhile, preheat the oven to 450°
• Spray the sheet pan with non-stick spray, set aside.
• Finely mince the parsley and garlic, combine with the olive oil in a small bowl, set aside.
• Once the potatoes are cool, press on the potatoes and smash them until they about 1/3 inch thick. I use a small glass. Place on a baking sheet about 1 inch apart.
• Drizzle herb mixture over each potato, sprinkle generously with salt and pepper.
• Bake for 15-20 minutes until edges are crunchy and golden.

LOADED SMASHED TATERS

Steps:

• Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender., Drain; return to pan. Lightly mash potatoes, gradually adding milk, cream cheese and butter to reach desired consistency. Stir in bacon, cheeses, green onions, tomatoes, parsley, salt and pepper.

SMASHED POTATOES

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.

EASY SMASHED TATERS

Steps:

• Peel and cut the potatoes into 1 inch cubes. In a large pot, cover with cold water and bring to a boil over high heat, covered. Reduce the heat to medium and continue to cook until the potatoes are tender. 30-45 minutes.
• Drain and return the pot to the stove, and over low heat, melt the butter. Return the potatoes to the pot and add the rest of the ingredients. Stir well, and mash until smooth.
• Enjoy.