Post by wilderness on Jan 17, 2020 9:41:12 GMT -5
Crispy Smashed Potatoes-Birdy
onedishkitchen.com/smashed-potatoes-recipe/
Servings: 1 person
Small red or yellow potatoes work best, rather than large.
Use a rimmed baking sheet and make sure the potatoes aren’t touching each other when they bake.
You can boil the potatoes a day ahead, cool to room temperature and refrigerate until you are ready to bake them. You might need to add an additional 4-5 minutes of baking time if you are baking them cold.
4 ounces baby potatoes (1/4-pound)
1/2 teaspoon kosher salt divided
1/2 teaspoon olive oil
1 tablespoon butter melted
1 clove garlic minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary
1 teaspoon grated Parmesan cheese
Heat oven to 425° F (220° C). Scrub the potatoes and rinse under cool running water. Place potatoes in a 2-quart saucepan. Fill the pot with water until the potatoes are completely covered by water. Add 1/4 teaspoon of the salt.
Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes (larger potatoes might take 20-25 minutes to fully cook. You can test to see if the potatoes are done by gently piercing with a fork). Drain in a colander and let cool for 5 minutes.
Place the potatoes on a baking sheet; drizzle olive oil over the potatoes and mix with your hands to make sure all sides of the potatoes are covered with oil.
Using the bottom of a small drinking glass or use a potato masher, gently press down on the potatoes to smash them into flat patties.
Drizzle the melted butter over the potatoes, top with the garlic, the remaining salt, pepper, rosemary and Parmesan cheese.
Bake until the bottoms of the potatoes are crisp and the tops are golden, about 20 minutes. Serve hot.
This is a very easy recipe to modify and you could easily come up with different smashed potato variations. A few of my favorite smashed potato variations and toppings are:
Bacon and cheddar
Smoked gouda
A drizzle of avocado puree
Pesto and sun-dried tomatoes
Guacamole
Queso
Servings: 1 person
Small red or yellow potatoes work best, rather than large.
Use a rimmed baking sheet and make sure the potatoes aren’t touching each other when they bake.
You can boil the potatoes a day ahead, cool to room temperature and refrigerate until you are ready to bake them. You might need to add an additional 4-5 minutes of baking time if you are baking them cold.
4 ounces baby potatoes (1/4-pound)
1/2 teaspoon kosher salt divided
1/2 teaspoon olive oil
1 tablespoon butter melted
1 clove garlic minced
1/4 teaspoon freshly ground black pepper
1/4 teaspoon dried rosemary
1 teaspoon grated Parmesan cheese
Heat oven to 425° F (220° C). Scrub the potatoes and rinse under cool running water. Place potatoes in a 2-quart saucepan. Fill the pot with water until the potatoes are completely covered by water. Add 1/4 teaspoon of the salt.
Bring to a boil over medium high heat and cook until potatoes are tender, about 15 minutes (larger potatoes might take 20-25 minutes to fully cook. You can test to see if the potatoes are done by gently piercing with a fork). Drain in a colander and let cool for 5 minutes.
Place the potatoes on a baking sheet; drizzle olive oil over the potatoes and mix with your hands to make sure all sides of the potatoes are covered with oil.
Using the bottom of a small drinking glass or use a potato masher, gently press down on the potatoes to smash them into flat patties.
Drizzle the melted butter over the potatoes, top with the garlic, the remaining salt, pepper, rosemary and Parmesan cheese.
Bake until the bottoms of the potatoes are crisp and the tops are golden, about 20 minutes. Serve hot.
This is a very easy recipe to modify and you could easily come up with different smashed potato variations. A few of my favorite smashed potato variations and toppings are:
Bacon and cheddar
Smoked gouda
A drizzle of avocado puree
Pesto and sun-dried tomatoes
Guacamole
Queso
Small red or yellow potatoes work best, rather than large.
Use a rimmed baking sheet and make sure the potatoes aren’t touching each other when they bake.
You can boil the potatoes a day ahead, cool to room temperature and refrigerate until you are ready to bake them. You might need to add an additional 4-5 minutes of baking time if you are baking them cold.
Read more: thegardenersshed.proboards.com/thread/11515/crispy-smashed-potatoes#ixzz6BIaNBCB2
Use a rimmed baking sheet and make sure the potatoes aren’t touching each other when they bake.
You can boil the potatoes a day ahead, cool to room temperature and refrigerate until you are ready to bake them. You might need to add an additional 4-5 minutes of baking time if you are baking them cold.
Read more: thegardenersshed.proboards.com/thread/11515/crispy-smashed-potatoes#ixzz6BIaNBCB2
COMMENTS:
Wilderness-Last night for dinner I made Birdy's Crispy Smashed Potatoes. I will definitely make them again. I didn't have the small potatoes the recipe called for but I did find a couple of small round potatoes in my bag of potatoes so used them. The nice crisp brown crust they get on the bottom is delightful. I followed the ingredients and instructions except I did put my chopped garlic into the butter while it melted and let it sit until ready to use.
Read more: thegardenersshed.proboards.com/thread/11506/cookbook-challenge-jan-16-23?page=1#ixzz6BTs6CPfy
Read more: thegardenersshed.proboards.com/thread/11506/cookbook-challenge-jan-16-23?page=1#ixzz6BTs6CPfy
