Much like buttery and garlicky French fries or crispy hot chips. You can flavor and top them endlessly. I just loved doing that. Pretty much the same thing. Bake for 30 to 40 minutes until potatoes can be smashed with a fork. Roast the potatoes and leeks for 30-40 minutes, until golden brown and crispy around the edges. Then season with salt and pepper. Roast for about 30 minutes or until brown and crispy. Each potato will smash in a unique way. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork. Add 2 teaspoons sea salt. Preheat the oven to 450F. Crispy smashed potatoes are probably one of the most versatile ways to eat bite size potatoes. Gluten free. Whether you’re in need of a convenient meal to elevate your plates, healthy options to fuel your Little athletes, … SMASHED POTATOES. Check out these crispy smashed potatoes served with a drizzle of sweet red pepper sauce and a sprinkle of pepitas. Toss the onion mixture in with the potatoes, then spread it out evenly on the sheet. Sprinkle with fresh parsley and serve. All of the potatoes should be well covered. As crazy as it sounds, that method of cooking potatoes stayed a seed in my mind for years…YEARS! Once smashed, if your potatoes are very flat (lacking bumps and ridges), use the tines of a fork to gently press ridges into the potatoes. Now add the remaining onion mixture over the top, again filling in any nooks between the potatoes. The perfect family-pleasing side dish to serve with dinner. Place potatoes on baking sheet and gently flatten them using a potato masher, making sure to try and keep them together. They are like the starch version of a Jack in the Box... if Jack in the Box's were edible, made of potatoes, and didn't play creepy music. place potatoes in pan and cook until crispy. Try your best to keep potatoes even with one another so some do not over or under cook. These baby potatoes, sometimes red , yellow, purple or mixed are pillowy soft potatoes on the inside, yet crispy on the outside. Today’s toppings include:-Monterey Jack – for cheesy goodness But if you haven’t tasted Smashed Potatoes, you’re really missing out. When the potatoes are boiled, place them on a rimmed baking sheet, then smash each one flat with either a fork or a mallet. Cover the potatoes with cold water 1″ past the tops of the potatoes. With only one additional step, these crispy roasted smashed potatoes are oh so delish. Repeat until you have all of the potatoes on the baking sheets, then drizzle with extra olive oil. Preheat oven to 450°F. Crispy Smashed Potatoes do double duty as a side dish or appetizer. Don’t worry if some break apart. #realfood #whole30 Click To Tweet Also makes a great appetizer. While potatoes cook, preheat oven to 425°. Smashed Potatoes Are One Of My Favorite Side Dish Recipes . Ridges get extra crispy! Put the red potatoes in a pot. Return potatoes to pan. Bring to a boil, reduce heat to medium-low, and cover the pot. Preheat oven to 450ºF, and line a baking sheet with parchment paper and drizzle with olive oil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Make sure that there is oil under them! Right around this time, I ALWAYS cozy up back to the potatoes. Clean the potatoes and place them on the prepared baking sheet. Instructions. This Crispy Smashed Potatoes recipe is one of … Drain and allow the potatoes to steam dry in the colander for 5 minutes. Actual baking time will depend on the size of the potatoes. One of my most favorite things was crossing the road into Papa’s garden to look to see if the potatoes were ready. Add potatoes to a large saucepan, and cover with cold water. Pretty much any recipe with potatoes is going to be a winner. Reduce heat to medium-low, and cook until almost tender when pierced with a fork, 12 to 15 minutes. Bring to a boil; reduce heat, and simmer 15 minutes or until tender. Place the potatoes in a large pot and cover with water. These crispy smashed potatoes aren’t just for meals, in fact, they’re the perfect appetizer because the potatoes can be cooked ahead of time then smashed and roasted just before serving. Reduce to medium and cook until potatoes pierce easily with a knife, about 20 minutes. Roasted Smashed Potatoes (Everyday Food) Here is what you need: - 1.5 lbs one-bite round or fingerling potatoes - kosher salt to taste - extra virgin olive oil (about 2 tbsp) - 1/4 cup malt vinegar (optional) 1. Soon they were all crushed, and I had Smashed potatoes. Drizzle the potatoes with the remaining oil and sprinkle with salt and pepper. Place potatoes on sheet pan and "smash" using a firm surface such as a meet tenderizer or bottom of drinking glass. Creamy baby Yukon gold potatoes await inside of a shatteringly crisp crust in each bite of my Crispy Smashed Potatoes! wash 1 lb. Allow the potatoes to cook at a low boil for 15 minutes, or until you can pierce them with a sharp knife. Bring the water to a boil. Even crazier is the fact that I only now developed the idea into this recipe! When boiling, reduce to a simmer and cook until the potatoes are fork-tender, about 15 to 20 minutes (ours was done at 18 minutes). Rinse (if necessary–some come pre-washed) and place in a large pot. teeny tiny potatoes and pat dry slice bigger ones in half (optional) put in a bowl and toss with 3-4 tbsp olive oil, 3 garlic cloves (I buy the jarred ones), 1 … Those crispy edges that send you over the edge! Transfer the potatoes to a large baking sheet and use a potato masher, fork, or the back of a spatula to gently press the potatoes down so they split but remain in one piece. In just one bite, the crunchy outside gives way to creamy potato goodness. Add enough water to cover by one inch. I was pretty flustered at the time, and smashing them was pretty satisfying, so, I kept going. So I put them in a pan, started to fry them, and some were pretty big, so I smashed one. Mash potatoes with a potato masher until coarsely mashed (not smooth). Soy free. Brush the potatoes with olive oil. Crispy Smashed Potatoes are so fluffy on the inside, golden/crispy on the outside, and smothered in garlic and parmesan cheese! Larger potatoes take longer. Crispy Garlic Butter Parmesan Smashed Potatoes are fluffy on the inside and crispy on the outside, smothered in garlic butter and melted parmesan cheese! Sprinkle with seasoning salt. Our Recipe Center Commitment. Place potatoes in a large saucepan; cover with water to 2 inches above potatoes. Place mini creamer potatoes onto prepared baking sheet and smash with the bottom of a drinking glass until potatoes are about 3/8" thick.