Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Potatoes are boiled with 2 types of apples, then mashed. There’s good reason why smashed potato recipes are all the rage. This is one of my "go-to" recipes. Add potatoes and cook till soft, about 15 minutes. They were easy enough to make any time and we will definitely add these to our regular meal rotation! Cook, stirring … Here are the two simple KEYS to this recipe turning out well: Drain, peel and mash with 1/2 to 1 stick butter. Place potatoes, rosemary sprigs, smashed garlic, 1/4 cup of the salt, and water to cover in a 3-quart saucepan. Then flip the potatoes over and roast for another 10 to 15 minutes until they are golden brown and crispy. Try, try again! Instead of seasoning the oil used to brush the potatoes, I added the garlic and herbs to the water for boiling the potatoes (this probably gave them a more subtle flavor). While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Nutrient information is not available for all ingredients. Line a baking sheet with parchment paper. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best. Mashed potatoes are the "glue" that holds together a British favorite. Add comma separated list of ingredients to include in recipe. https://www.tasteofhome.com/collection/best-mashed-potato-recipes Add additional butter or cream if needed before serving. Add comma separated list of ingredients to exclude from recipe. This recipe was delicious, and thumbs up from hubby and two teenage daughters. Then, by using a finger and thumb on each hand to genyly squeeze in the lower half, (press between each cut line) the potato opens up, like a flower! Learn how to make the best crispy smashed potatoes. Use 2-1/2 cups leftover mashed potatoes and whatever cooked vegetables you have on hand. Add kosher salt and bring to a simmer over high heat. Drain and allow potatoes to cool. In they went into the pan, and I smashed them there. When all of the potatoes are 'smashed', drizzle them with the oil and season with salt and pepper. Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. This is one of my "go-to" recipes. Info. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Smashed potatoes That's right, We're gonna smash and then roast potatoes and we'll need to get started is a medium-sized Yukon gold or in my case, yellow fin potatoes and what we'll do is add to this pot along with some nice cold fresh water and we will place those over high heat and also add a fairly generous amount of salt right. Place potatoes into a large pot and cover with salted water; bring to a boil. My husband found this recipe on YouTube and made enough yummy noises that I decided to give it a try. Nutrient information is not available for all ingredients. Mash potatoes and add soured cream, cheese … Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions. Crisp on the outside, and soft and fluffy on the inside. Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. 2) DO NOT press down (or "pound") on the potatoes too heavily. Bring water to a boil and simmer until potatoes are tender, about 8 to 10 minutes. This allows the seasoning liquid to flavour the inside of the potato more and, (if you don't ever fill them), crisp the skins nicely. I think they would have eaten more if I'd had them. 3 ½ pounds medium yellow potatoes, washed, salt and freshly ground black pepper to taste. 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