Best 3 Roasted Smashed Potatoes With Artichokes Recipes
Embark on a culinary adventure with our tantalizing Roasted Smashed Potatoes with Artichokes recipe, a harmonious blend of flavors and textures that will delight your taste buds. Crispy, golden-brown smashed potatoes mingle with tender artichoke hearts, creating a delightful symphony of flavors. Infused with aromatic herbs and a touch of garlic, these roasted potatoes are elevated to a new level of deliciousness. This versatile dish can be served as a delectable side or as a hearty main course, accompanied by a refreshing salad or your favorite protein.
In addition to the main recipe, we offer a tempting array of variations to satisfy every palate. Explore the vibrant flavors of Roasted Smashed Potatoes with Chorizo and Peppers, a spicy and smoky rendition that adds a touch of heat to the classic dish. For a vegetarian delight, try our Roasted Smashed Potatoes with Butternut Squash and Sage, where the sweetness of butternut squash pairs perfectly with the earthy notes of sage. And for those who love a cheesy indulgence, our Roasted Smashed Potatoes with Parmesan and Truffle Oil will leave you craving more.
Our collection caters to various dietary preferences, including gluten-free and vegan options. With each variation, we provide detailed instructions and helpful tips to ensure your culinary success. Join us on this flavor-packed journey, and let our Roasted Smashed Potatoes with Artichokes and its delightful variations become your next kitchen triumph.
CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
ROASTED SMASHED POTATOES
The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 9h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- 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. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg
ROASTED POTATOES AND ARTICHOKES
Potato wedges and artichoke hearts are roasted to perfection in this hearty recipe from Mary Relyea of Canastota, New York. For added zing, Mary sprinkles the veggies with crumbled feta cheese.
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- Place potatoes and artichokes in a shallow baking pan coated with cooking spray. Drizzle with oil. Sprinkle with thyme, salt and pepper; stir to coat. , Bake, uncovered, at 425° for 35-40 minutes or until potatoes are tender, stirring every 15 minutes.
Nutrition Facts : Calories 173 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 284mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges
Tips for Perfect Roasted Smashed Potatoes with Artichokes:
- Choose the right potatoes: Look for small, firm potatoes with a thin skin, such as Yukon Gold or red potatoes. These varieties will roast well and smash easily.
- Parboil the potatoes: Parboiling helps to ensure that the potatoes are cooked through evenly. Bring a large pot of salted water to a boil, add the potatoes, and cook for 5-7 minutes, or until they are tender-crisp. Drain the potatoes and let them cool slightly.
- Smash the potatoes: Place the parboiled potatoes on a baking sheet and use a fork or potato masher to smash them until they are flattened, but not completely mashed. This will create a crispy exterior and a fluffy interior.
- Roast the potatoes: Drizzle the potatoes with olive oil and season with salt, pepper, and any other desired seasonings. Roast in a preheated oven at 425°F for 25-30 minutes, or until they are golden brown and crispy.
- Add the artichokes: While the potatoes are roasting, prepare the artichoke hearts. Cut them into quarters and toss them with olive oil, salt, and pepper. Add the artichokes to the roasting pan with the potatoes and roast for an additional 10-12 minutes, or until the artichokes are tender.
- Serve immediately: Roasted smashed potatoes with artichokes are best served hot out of the oven. They can be garnished with fresh herbs, such as parsley or cilantro.
Conclusion:
Roasted smashed potatoes with artichokes are a delicious and easy-to-make side dish that is perfect for any occasion. With their crispy exterior and fluffy interior, these potatoes are sure to be a hit with everyone at the table. The addition of artichokes adds a unique and flavorful touch to this classic dish. Whether you are serving them for a weeknight dinner or a special occasion, these potatoes are sure to impress.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
