smashed potatoes

Recipe VIDEO above. Extra crispy on the outside, fluffy on the inside. They taste like French fries except they're buttery (and look more rustic! :) ) These will be your new favourite way with potatoes! Makes 12, depending on size of potatoes. Make as many as can fit on the tray once smashed, as long as they aren't touching.&nbsp;

Ultra Crispy Smashed Potatoes

700 g / 1.4 lb small potatoes ((Note 1))

unsalted butter (, melted)

olive oil

Salt and pepper

parsley (, optional garnish)

Bring a pot of water to the boil. Cook potatoes until soft - small ones should take around 20 to 25 minutes, large ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.

Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection).

Drain the potatoes and let them dry in the colander for 5 minutes or so.

Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. More nubbly surface = better crunch!

Leave on the tray to steam dry for 5 minutes or so - makes them crispier!

Drizzle with butter, then just a bit of olive oil (about 1/4 tsp on each). Sprinkle with salt and pepper.

Bake for 40 minutes or until deep golden and crispy. Do not flip!

Serve hot, sprinkled with parsley if desired.

My favorite way to cook potatoes: boiled, smashed, then shallow-fried until golden brown and crisp. They get unbelievably crispy with a great creamy center.

Crispy Smashed Potatoes Recipe

potatoes

Kosher salt

vegetable oil (see note)

black pepper

chives, parsley, or tarragon (optional)

Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat and cook until potatoes are completely tender, about 10 minutes after a boil is achieved (poke a potato with a sharp knife or cake tester to test for doneness).Drain in a colander set in the sink and let rest for 10 minutes to dry and cool slightly. 

Working one potato at a time, place potato on cutting board and smash firmly with the bottom of a heavy skillet to a thickness of about 1/2-inch thick. Transfer to a large plate or tray as you work.

Heat 1/2 cup oil in a large non-stick or cast iron skillet over medium heat until shimmering. Add as many potatoes as will fit in a single layer. Cook, shaking pan occasionally, until bottom side is deep golden brown, about 6 minutes. Carefully flip with a thin metal spatula and cook until second side is golden brown and crisp, about five minutes longer. Transfer to a paper towel-lined plate and allow to drain.

Continue cooking potatoes in batches, adding more oil or fat as necessary, until all potatoes are cooked. Potatoes can then be left aside until ready to serve.

To serve, adjust oven racks to upper- and lower-middle positions and preheat oven to 400°F. Spread potatoes over to large rimmed baking sheets. Transfer to oven and cook until heated through, about 6 minutes. Transfer to a large bowl, season to taste with salt and pepper, add herbs (if using), toss to distribute, transfer to a serving platter, and serve.

Loaded Smashed Potatoes

baby potatoes

kosher salt

c. butter

garlic,

c. shredded Cheddar

bacon,

Sour cream,

These potatoes were a hit, very nice presentation.  East to prepare. I used baby yellow potatoes.  Delicious!!

Absolutely delicious my family loved it!  I used mini yellow potatoes Yum!

Made these for the first time and my husband said they were the best potatoes he's ever had.  I used mini yellow and red potatoes and some herb seasoning.  Will definitely make again

These were soo good! At first I thought 1lb of potatoes wasn't going to be enough for 3 people but I was more than enough. The potatoes had the best flavor! Amazing!

https://streaming.hearstdigitalstudios.com/63eac4c4-7a79-4131-b747-b023e20808d8/video_rover_16x9_1080p_hd_1573681504_65872.mp4

Loaded Smashed Potatoes are Basically Bite-Sized Potato Skins.

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust.

Smashed Potatoes Recipe (VIDEO)

lbs small potatoes (12-16 count)

tsp salt for water

Olive oil

tsp Garlic salt ((or

tsp black pepper (freshly cracked)

parmesan cheese

Tbsp parsley (finely chopped, to garnish)

Bring a pot of water to boil and add 2 tsp salt (Note: 8 cups water for 5Qt pot). Once water has boiled, carefully add potatoes then reduce heat to a low boil and cook until potatoes are tender and easily pierced with a fork then drain (total boiling time is 25-30 minutes depending on potato size).

Meanwhile preheat the oven to 450˚F. Transfer drained potatoes to a lined rimmed baking sheet, spacing them evenly.

Use a potato masher or the flat bottom of a drinking glass to smash the potatoes to about 1/2" thickness. Press gently so you don’t break the potatoes apart.

Drizzle the tops with olive oil then sprinkle generously with garlic salt and black pepper to taste. Bake at 450˚F for 15 min. Flip potatoes over with a spatula, drizzle the second side with oil and season with more garlic salt and pepper. Bake another 12-15 min or until potatoes are crisp with golden brown edges.

Sprinkle generously with parmesan cheese then return to the oven another 2-3 minutes or just until cheese is melted. Garnish with parsley if desired and serve warm.

https://www.youtube.com/watch?v=Ai_kivZXN9o

These cheesy smashed potatoes are crisp on the outside with a creamy center and irresistible cheesy crust. One of the easiest side dishes to serve.
⬇️⬇️⬇️⬇️ RECIPE BELOW  ⬇️⬇️⬇️⬇️

SMASHED POTATOES INGREDIENTS: 
►12-16 count (2 lbs) small potatoes (1 1/2 to 2" diameter)*
►2 tsp salt for water
►Olive oil to drizzle
►Garlic salt, to taste
►Freshly cracked black pepper, to taste
►3/4 cup parmesan cheese, or to taste
►2 Tbsp fresh parsley, finely chopped, to garnish

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HAVE YOU TRIED THESE MASHED POTATOES? - https://youtu.be/zcCzUm5J-x4

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Crispy SMASHED POTATOES -  Easy Side Dish!

Smashed roasted fingerling potatoes are topped with garlic and herbs and roasted to golden brown perfection.

Smashed Roasted Fingerling Potatoes

fingerling potatoes, (washed but not peeled)

garlic, (minced)

thyme

extra virgin olive oil

salt and black pepper

Creme fraiche

Cover potatoes with water in a large pot and add 2 tsps. of salt to water.

Cover and bring to a boil, then reduce to a simmer.

Cook until potatoes are softened, but not fully cooked through, about 20 minutes.

Drain and place potatoes on a parchment lined sheet pan and allow to cool slightly.

Press down on potatoes with a flat spatula or flat-bottomed sauce pan until flattened, but still intact.

Scatter garlic and thyme evenly over potatoes and drizzle with olive oil.

Season generously with salt and pepper.

Roast in a 450 degree oven for 20-30 minutes until golden brown and crispy or until desired doneness.

To serve, dollop with creme fraiche and sprinkle with roasted bits of garlic and herbs.

Tender potatoes smashed, roasted until crispy, then topped with a creamy garlic-herb pesto! A delicious vegan and gluten-free appetizer or snack!

Crispy Smashed Potatoes with Garlic Pesto

baby gold/yellow potatoes

Tbsp olive oil

basil ((large stems removed))

garlic ((chopped // 2 cloves yield ~1 Tbsp chopped))

Tbsp raw pine nuts or walnuts ((for nut allergies, omit))

lemon juice

healthy pinch each sea salt & black pepper

Add rinsed potatoes to a large pot and cover with water until just submerged. Bring to a boil over high heat. Then reduce to medium-high heat to achieve a low boil. Cook uncovered for 15-20 minutes or until tender and a knife easily slides in and out.

In the meantime, prepare pesto by adding basil, garlic, nuts, lemon juice, and nutritional yeast to a food processor and blending to combine. Stream in 2-3 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) a little at at time until a thick paste is formed. If trying to reduce fat, thin the sauce with water instead of additional oil. I like adding a little water to mine to make it more of a pourable sauce, but this is optional.

Taste and adjust flavor as needed, adding more lemon juice for acidity, nutritional yeast for cheesy flavor, salt and pepper for overall flavor, or garlic for zing/bite. Transfer to a small serving dish and set aside.

Preheat oven to 450 degrees F (232 C) and line a baking sheet with parchment paper. When the potatoes are soft and tender, place on the baking sheet and smash down with the bottom of a saucepan. For any larger potatoes, cut in half and then smash so they are still "bite size."

Drizzle the potatoes with 1 1/2 Tbsp oil and season with a healthy pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size) . Roast for 20-25 minutes or until crispy and golden brown.

To serve, spoon the pesto over the potatoes (you will have leftovers). Garnish with chopped basil or parsley and additional pine nuts (optional).

Best when fresh. Store leftovers separately in the refrigerator. Potatoes will keep for 3-4 days. Pesto will keep for about 1 week (see notes for uses for leftovers). Reheat in a 350-degree oven until hot, then top with any leftover pesto.

Crispy, buttery and delicious, these Parmesan Crusted Smashed Potatoes will be your new go-to barbecue side dish. The potatoes are boiled then smashed and slathered in a savory garlic butter that caramelizes as it’s cooked on the Pit Boss Platinum Series KC Combo on the griddle side. Finished off with a crust of Parmesan cheese, the patties are tender on the inside and crispy on the outside. These are quite similar to potato pancakes, so if you’ve ever had those, you know you’re in for a real treat.Wood Pellet RecommendationThe savory, bacon-like flavors of Hickory Hardwood Pellets will enhance the potatoes nicely.

Parmesan Crusted Smashed Potatoes

tbsp Butter, Melted

to taste Cracked Black Pepper

tsp Garlic, Granulated

Parmesan Cheese

tbsp Parsley, Leaves

lbs, Yukon Gold Potatoes

Salt

tbsp Vegetable Oil

Fire up your Pit Boss Platinum Series KC Combo and preheat the griddle to medium-low flame. If using a gas or charcoal grill, preheat a large cast iron skillet over medium-low heat.

Evenly distribute the cooled potatoes on a metal sheet tray, drizzle with olive oil, and use a potato masher or small metal bowl to gently smash each potato to a height of about ¼ to ½ inch (thinner potatoes will be crispier).

Mix together the butter and garlic. Brush the mixture over each potato, then season with salt and pepper. 

Pour vegetable oil on griddle, then add flattened potatoes. Cook for 3 minutes, then flip and sprinkle with half of Parmesan. Cook for 3 minutes, then flip, sprinkle with remaining Parmesan, and cook 1 minute.

Transfer to a pan, sprinkle with parsley  and serve hot. 

A delicious smashed potato dish that&#039;s perfect for serving with a vegan roast dinner!

Vegan Smashed Potato and Sage Rösti

600 g medium floury potatoes (such as Maris Piper)

5-8 Tbsp olive oil (you might use more or less!)

sage

salt & pepper

Prepare

Cut any large potatoes in half, then boil or steam the potatoes until tender, around 15 mins

Cook

Drain the potatoes &amp; return to the pan. Put back on the hob for a minute or two to steam off any excess water.

Heat

In your large &amp; deep frying pan, add half the olive oil &amp; put on the stove hob to heat up.

Once the oil is hot, carefully add the potatoes.

Crush

Use a potato masher to gently crush the potatoes. You want them to all sort of squish into each other.

Drizzle

Drizzle over the rest of the oil &amp; add the sage leaves.

Season

Saute

Let the potatoes sizzle on a low-medium heat, occasionally squishing them down a little more.

The potatoes should be ready in around 10 minutes. The longer you leave them, the better the crust, but beware not to burn!

Serve

Serve as part of a roast dinner or with some lentil loaf! Also amazing with some gravy!

These loaded smashed potatoes are boiled until tender and fluffy, baked until golden and crispy, and piled high with toppings!

baby potatoes (2.99)

salt

olive oil (0.32)

Tbsp everything bagel seasoning (0.15)

cheddar (0.85)

sour cream (0.39)

green onions, sliced (0.22)

Place the baby potatoes in a large pot and add enough water to cover the potatoes by one inch. Add 2 tsp salt to the water.

Place a lid on the pot and bring the water up to a boil over high heat. Boil the potatoes for about 10 minutes, or until they are very tender. You can test the tenderness by piercing the potatoes with a fork. They need to be very tender so they smash easily.

While the potatoes are boiling, preheat the oven to 425ºF. Line a large baking sheet with parchment paper. Combine the olive oil and everything bagel seasoning in a small bowl.

Drain the potatoes and let them cool for about few minutes, then transfer them to the baking sheet. Use a heavy-bottomed glass or a potato masher to smash each potato until it&#39;s relatively flat.

Brush the olive oil and seasoning over the surface of the smashed potatoes

Bake the smashed potatoes in the preheated 425ºF oven for about 30 minutes, or until the edges are golden brown and crispy.

Remove the potatoes from the oven, then top with the shredded cheese. Return them to the oven for a few more minutes, or just until the cheese is melted.

Finally, top each potato with a tiny dollop of sour cream and sliced green onions, then serve!

Baby red potatoes are boiled until fork tender, coated in cajun spices, then smashed and baked until extra crispy. Finished off with a drizzle of creamy creole sauce, these potatoes make one irresistible side dish that your family will ask for again and again!

Crispy Smashed Potatoes with Creole Sauce

mayonnaise

creole mustard (or whole grain mustard)

garlic (minced)

worcestershire sauce

hot sauce (such as Frank's Red Hot)

onion powder

garlic powder

paprika

Italian seasoning

cayenne pepper

baby red potatoes (rinsed)

olive oil (extra virgin

Salt and black pepper (to taste)

chives and flaked salt (for topping)

To a medium mixing bowl, add mayo, creole mustard, garlic, lemon juice, Worcestershire sauce, hot sauce, onion powder, garlic powder, salt, black pepper, paprika, Italian seasoning, and cayenne pepper.

Use a small whisk or fork to mix all the ingredients until combined. Refrigerate the sauce while you prepare the potatoes.

Creole Sauce

Boil potatoes in water until easily pierced with a fork. Drain potatoes and allow them to dry out for about for about 10 minutes.

Meanwhile, preheat your oven to 450 degrees Fahrenheit (232 °C). Spray a baking sheet with cooking spray and set aside.

Transfer potatoes to a large mixing bowl, add olive oil, salt, pepper, paprika, garlic powder, onion powder, Italian seasoning, and cayenne pepper. Toss everything together with a rubber spatula or wooden spoon until all potatoes are coated with the oil and spices.

Transfer potatoes to the prepared baking sheet. Do not discard the oil and spices leftover in the bowl. Use the back of a 1/2 cup measuring cup to smash each potato, being careful not to break them apart. If a few break apart it is fine, just try to keep them intact.

Brush the tops of the potatoes with the remaining oil and spices leftover in the bowl used to coat the potatoes. Bake potatoes in the preheated oven for 35-45 minutes, until crispy and dark golden brown.

Drizzle potatoes with creole sauce and sprinkle chopped chives over top. Enjoy!

Potatoes

These crispy smashed potatoes are a fun, flavorful side dish or snack! They&#039;re best straight off the sheet pan, when they&#039;re still crisp and hot from the oven.

Smashed Potatoes

sea salt (divided)

extra-virgin olive oil (more

herbs

Flaky sea salt (optional)

Parmesan cheese (optional)

Preheat the oven to 425°F and liberally coat 2 baking sheets with olive oil.

Place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. Bring to a boil and cook until the potatoes are soft and fork-tender, 15 to 20 minutes.

Drain the potatoes and let them cool slightly. Place each potato onto the oiled baking sheet and use the back of a measuring cup to smash them down until they’re about ¼-inch thick. Drizzle with the olive oil, and sprinkle with the garlic powder, onion powder, remaining 1 teaspoon salt, and pepper. Roast 25 to 35 minutes, or until golden brown and crisp around the edges, rotating the pans halfway.

Season to taste with more sea salt, or flaky sea salt, fresh herbs, and sprinkles of Parmesan, if desired.

These crispy smashed potatoes are the perfect side dish. They’re easy to make, crispy on the outside, tender and fluffy on the inside, and so flavorful. 

Crispy Smashed Potatoes

baby potatoes (about 2 pounds)

salt (for boiling)

salt (or

black pepper (or

teaspoon garlic powder

Cook the potatoes.

To cook on the stove: Place potatoes in a large pot of salted water. The potatoes should be covered in water by about one inch. Bring to a boil over high heat, then turn the heat down to low, cover, and simmer for 15-20 minutes, until potatoes are tender.

To cook in the instant pot: Add potatoes in the instant pot and cover with water (about 3-4 cups). Add salt and stir well to dissolve. Seal the lid and set the steam release knob to the sealed position. Cook the potatoes on Manual pressure for 8 minutes until tender. Once the time is up, quick release pressure or wait until all of the steam has released and the valve has dropped.

Drain completely and place the hot potatoes evenly spaced apart on a large baking sheet. Gently flatten the potatoes into approximately 1/2-inch thick discs with a potato masher or fork.

Brush or spray oil on each smashed potatoes and season with salt, pepper, and garlic powder.

Bake until golden brown and crispy, about 25-30 minutes. You can also broil on high for another 5 minutes to get the potatoes extra crispy.

Serve immediately with chopped parsley and freshly grated Parmesan cheese (optional).

Crispy, crunchy, garlicky, smashed potatoes are the perfect side for any meal. Everyone will love this easy smashed potato recipe!

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