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."
- Ready In:
- 35mins
- Ingredients:
- 6
- Yields:
-
6 6 Smashers
- Serves:
- 6
ingredients
- 6 red potatoes, do not peel (amount depends on how many are eating I use large reds and figure one to two per person)
- olive oil
- salt & pepper (to taste)
- 1 tablespoon salt, for boiling water
- fresh herbs of choice (thyme, rosemary, garlic)
- parmesan cheese
directions
- 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.
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Reviews
-
This needs more heat and more fat. At 375 degrees on my silicone baking mats, after 20 minutes of baking I'm left with limp dry potato pucks. And I have guests coming in 10 minutes. -
I tried this on Christmas day because I wanted something different to go with ham. I followed the recipe pretty closely, but the end result didn't really taste much different from regular baked potatoes (of course, they looked a lot different). I am not quite sure why so many reviewers raved about this recipe. -
This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner. -
These were wonderful!!!! I used the following dry herbs, herbes de provence, french thyme and garlic salt. I could have ate them all myself. At step 5 I did things a little different. I put the potatoes in a large bowl, poured some olive oil over them and mixed. Then I added the herbs and salt. Put them on the foil covered pan, smashed them add more of the herbs then topped them with about 2 teaspoons of parmesan. These would go very well with grilled steak when summer comes around. Made for *My 3 Chefs Fall 2008* game for my Theme: *Low Fat*
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We love these with Rosemary.
Tweaks
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This is a wonderful recipe! I used Rosemary and Thyme and Canola oil instead of olive oil, and it turned out great. Thank you skarimom for posting this winner.
RECIPE SUBMITTED BY
I am married with 1 stepdaughter who is 20 and in the army, and a 6 year old son, whom I home school. I love to cook and find new recipes I have large collection of cookbooks and prefer those from the late 1800's and early 1900's.
<br>I spend most of my time caring for my family. I love to ride my horses, photography and play with my 6 dogs and mostly working in my yard and garden.
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