Friday, November 6, 2015

Potato Smashers


Tired of the same old baked, boiled and mashed potatoes?  Why not try some smashed potatoes?  Grab 6 or 8 medium-sized Yukon Gold potatoes and give this a try.



Scrub the potatoes clean, and then boil them whole in salted water until they are tender.


Right before the potatoes are done boiling, heat 2 tablespoons of olive oil in a skillet, and add 2 minced cloves of garlic.  Cook the garlic on medium heat until it becomes fragrant.  Stir in 1 teaspoon of dried herbs.  (I used thyme, but rosemary or chives would be really good.)  Remove the skillet from the heat, and melt in 2 tablespoons of butter.  Set aside.


Preheat the oven to 400F.  Lightly grease a baking sheet, and sprinkle it with some salt.  Arrange the whole, boiled potatoes on the sheet, and then use a spatula to flatten them.


Sprinkle the potoatoes with salt and fresh-cracked pepper.  Using a pastry brush, generously slather your buttery garlic mixture onto the tops of the potatoes.  Sprinkle each potato with about a teaspoon of shredded Parmesan cheese, and pop them into the heated oven.


Bake the smashed potatoes for 20-30 minutes until they are brown and crispy.  Yum!  These are great just as they are, but a dollop of sour cream wouldn't be wrong.  Go ahead -- take a big bite.



So nice, I'll give it to you twice:
  1. Boil 6-8 medium-sized Yukon Gold potatoes until tender.
  2. Shortly before the potatoes are done boiling, saute 2 cloves of garlic in 2 tablespoons of olive oil until fragrant.  Add a teaspoon of dried herbs.  Melt in 2 tablespoons of butter.
  3. Preheat the oven to 400F.
  4. Arrange potatoes on a lightly oiled baking sheet.  Flatten them with a spatula.
  5. Sprinkle with salt and pepper, and then brush with the buttery garlic mixture.
  6. Sprinkle each piece with about a teaspoon of Parmesan cheese.
  7. Bake about 20-30 minutes until brown and crispy.
  8. Serve up some tasty potato smashers and take a bow.



29 comments:

  1. Those look delicious, plus smashing the potatoes sounds like fun!

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    1. It doesn't get better than delicious AND fun! Thanks for visiting!

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  2. Your Potato Smashers look and sound delicious. A new recipe to try for sure.
    Thank you for sharing with the Clever Chicks Blog Hop! I hope you’ll join us again next week!

    Cheers,
    Kathy Shea Mormino
    The Chicken Chick
    http://www.The-Chicken-Chick.com

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  3. I've pinned these! They sound so delicious!

    Thanks for joining Cooking and Crafting with J & J!

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  4. Yummy! I love yukon golds and could eat them daily! Can hardly wait to try this.

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  5. These look really good! Thanks for linking up to Meetup Monday!

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    1. Happy to join your party! Thanks for hosting.

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  6. Oh wow, these look sooooo good, need to copy this recipe and try it. Thanks for sharing and have a wonderful week!!

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  7. Oh these look great and different to the usual roasted or mashed potato. Thanks for sharing and linking up with us at #AnythingGoes.

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    1. Thanks! So glad to find your party, and I'm sure we'll bump into each other again.

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  8. This is a different way to make potatoes and they look great!
    Thanks for sharing this recipe with us at Cooking and Crafting with J & J.

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  9. This is perfect! Pinned and tweeted. We appreciate you taking the time to party with us! I hope to see you on Monday at 7 pm, so we get to see your fabulous new creations. The party goes until Friday at 7 pm. Happy Saturday! Lou Lou Girls

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    Replies
    1. And I appreciate you support! I will see you again this week.

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  10. I would love to give this a try! Pinning! Thank you for sharing your recipe with us at Snickerdoodle Sunday!
    Have a great week ahead!
    ~Laurie

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    1. Thank YOU! I love being pinned. And I love your party, too.

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  11. Oh, yum! Thanks for sharing at My Flagstaff Home!

    Jennifer

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  12. These look great! I'll have to try them. Thanks for sharing on the Lazy Gastronome's What's for Dinner linky party!

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  13. We love Potato Smashers, these look delicious. Your recipe is awesome, I have pinned it. We really enjoy you sharing with Full Plate Thursday and hope to see you again soon!
    Miz Helen

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  14. They look delicious! I'll have to try them out on my children :)

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  15. I love this! My kids aren't big fans of potatoes, but my husband and I are. Do you find this works better with russets, or would it work just as well with red? Thanks for linking up to the Sunshine Life Link Up!

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    1. I use the Yukon gold because they are "fluffy" and I know boiling them whole will cook them. Russets and reds? Sure, why wouldn't they work? I would just check to make sure they cook through, and perhaps finish them up in the microwave for a few minutes if you're afraid they might still be a little "crispy" in the center. Enjoy!

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  16. Thanks to everyone who hosts such great parties every week, allowing me to share my recipes. I appreciate all the work you put into it.

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