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
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.
SMASHED ROASTED HERB POTATOES-ANNETTE'S
Another fantastic way to enjoy potatoes as a side dish. These are little nuggets of happiness. Parboiling the potatoes gives them a soft center. Baking in the oven at a high temperature enables the skin to crisp up nicely. Chives and rosemary add a nice fragrant flavor. There are notes of garlic in the potatoes too. These smashed...
Provided by Annette W.
Categories Potatoes
Time 55m
Number Of Ingredients 8
Steps:
- 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
- 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
- 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
- 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
- 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
- 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
- 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
- 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
- 9. Top with sour cream and extra chives, if desired. Enjoy!
SMASHED ROASTED RED POTATOES
This idea came from the "Take Home Chef " he did a similar recipe on his show and I changed it up. I prefer to use fresh herbs, but anything you like will work. It's the method of cooking that I really like you can change it up to suit your taste and have fun with. Top with cheeses or bacon or both it is very versatile and fun. I haven't put measurements, because I do everything by sight. Prep time includes boiling time.
Provided by skarimom from Idaho
Categories Potato
Time 35m
Yield 6 6 Smashers, 6 serving(s)
Number Of Ingredients 6
Steps:
- Wash and scrub potatoes. Leave skin on.
- Place in large pot filled with water until potatoes are covered and add salt.
- Bring to boiling, boil until knife goes through potato easily.
- Drain and lay potatoes on clean dish towel until dry and cooled enough to handle.
- Mean while line a baking sheet with foil and drizzle a small amount of olive oil over foil. Heat oven to 375°F.
- When potatoes are cooled place potato on pan and smash with palm of your hand or heavy spatula until potato is flattened repeat with all potatoes.
- Season with salt and pepper.
- Drizzle with olive oil.
- Top with herbs and Parmesan. If using other cheeses wait until last few minutes of cooking to melt cheese.
- Bake until golden about 15 to 20 minutes.
- Remove with spatula.
Nutrition Facts : Calories 149.1, Fat 0.3, SaturatedFat 0.1, Sodium 1201.1, Carbohydrate 33.9, Fiber 3.6, Sugar 2.8, Protein 4
SMASHED POTATOES WITH GARLIC OIL
Provided by Food Network Kitchen
Categories side-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.
- Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.
- Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.
HERB ROASTED RED SKINNED POTATOES
Steps:
- Preheat oven to 375 degrees F.
- Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
- Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.
GARLIC HERBED ROASTED RED SKIN POTATOES
These are great roasted red skin potatoes. Make sure you cook them a long time until they are golden brown. Usually takes about an hour for me. For the herbs I usually use rosemary, parsley, basil, and oregano. Simply delicious!
Provided by singling
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 450.
- Combine all ingredients except potatoes in food processor and pulse until well combined. You can also mince the garlic and mix everything in a small bowl but I find the food processor easier. Set aside.
- Cut the potatoes into quarters and arrange in a 9x13 baking dish.
- Pour mixture over potatoes and stir to coat.
- Bake uncovered, stirring occasionally, for about 60 minutes, or until the potatoes are golden brown.
SMASHED RED-SKIN POTATOES
Make and share this Smashed Red-Skin Potatoes recipe from Food.com.
Provided by Colbys Mom
Categories Potato
Time 40m
Yield 12 serving(s)
Number Of Ingredients 7
Steps:
- Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
- Add 2 tsp salt to water; bring to a boil.
- Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
- In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
- Drain potatoes; transfer to large bowl.
- With potato masher, smash potatoes together with hot cream mixture until well blended.
- To potatoes, add sour cream, remaining salt, and the pepper.
- Blend in with the potato masher; continue to smash until desired consistency is achieved.
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BEST EVER SALTY HERBED SMASHED RED POTATOES
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4.8/5 (24)Estimated Reading Time 4 mins
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add red potatoes, and boil for 15 minutes, or until they are fork tender. Strain; set aside.
- Preheat oven to 450 degrees F. Using a baking sheet, drizzle some olive oil onto the sheet, and spread around using hand (or paper towel). Line your potatoes up 4 to a row, 3 across, making sure they aren't too close to each other. Using a potato masher or strong fork, press down in the center to smash your potato; repeat for all potatoes.
- Drizzle olive oil over the tops of the potatoes, then brush around the entire potato (I used a basting brush). Sprinkle kosher salt, pepper, and all herbs over the tops of the potatoes. Place into oven and bake for 20 minutes, or until browned on the top.
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