Best 9 Smashed Red Skinned Potatoes With Herb Oil Recipes

SMASHED RED-SKINNED POTATOES WITH HERB OIL

Steps:

• Put the potatoes in a large pot and cover with 2 inches of water; stir in 1 tablespoon of salt. Bring to a boil over medium-high heat, then reduce the heat slightly and simmer until tender, about 12 minutes.
• While the potatoes are cooking, combine the parsley, olive oil, chives, oregano, garlic and 1/4 teaspoon salt in a blender and puree until almost smooth. If it needs more liquid, add a little water, 1 tablespoon at a time, until the mixture blends easily.
• Drain the potatoes and return to the pot. Pour in the warm milk and melted butter and coarsely mash with a potato masher. Transfer the mashed potatoes to a serving bowl and top with the herb oil.

ULTRA CRISPY SMASHED POTATOES WITH GARLIC + HERBS

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of water to a boil.
• Add potatoes and cook for 30-35 minutes.
• In a small bowl combine butter, or oil, garlic, herbs, salt, and pepper. Whisk to combine.
• Once potatoes are fork tender, remove from pot and dry thoroughly.
• Place potatoes on a parchment paper lined baking sheet. Smash each potato twice with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
• Drizzle each potato with equal amounts of the garlic herb sauce.
• Bake in preheated oven for 20-25 minutes, or until potatoes are crispy.
• Top with fresh parsley and serve immediately. Enjoy! See this recipe in Healthy Meal Plan #2.

CRISPY GARLIC SMASHED RED POTATOES

Steps:

• Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
• In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
• Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
• Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.

SMASHED ROASTED HERB POTATOES-ANNETTE'S

Steps:

• 1. Wash potatoes and put them into a stockpot big enough to boil them in. Cover potatoes with water. Salt water with a significant amount of salt. (This salt can be iodized or Kosher salt.)
• 2. Bring water to a boil and boil potatoes until barely fork tender. About 15-20 minutes. While potatoes boil, chop your chives and rosemary.
• 3. Remove from heat and drain. Preheat oven to 450°. Move oven rack to second from the top.
• 4. While oven is preheating, cool potatoes slightly. Next, drizzle enough olive oil on a pan to allow the bottom part of the potatoes to sit in it.
• 5. Place the potatoes on the pan then take a potato masher and break them open. At this point you can decide to keep them as individual potatoes or mash them up a little more like I did. Some you may not have control of depending on how much they have cooked.
• 6. Melt your 3 Tbsp of butter in the microwave then add the 1/4 cup olive oil to it. Stir it to mix well. Use a brush and coat the potatoes and skins well with mixture. If you run out, just mix some more. Make sure you get the meat of the potatoes and skins covered with the butter/oil as this helps it crisp up in the oven.
• 7. Salt, pepper, and garlic salt the potatoes at this point very well. Sprinkle with the herbs.
• 8. Bake at 450° for 20-25 minutes. You want the skins to be crispy. Remove from oven and serve.
• 9. Top with sour cream and extra chives, if desired. Enjoy!

CRISPY SMASHED HERBED POTATOES

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.

INCREDIBLE RED SMASHED POTATOES

Steps:

• Place potatoes and 1 tablespoon kosher salt into a large pot and cover with water; bring to a boil. Reduce heat to medium-low, cover, and simmer until tender, 25 to 35 minutes. Drain and transfer potatoes to a large bowl.
• Mix half-and-half and butter in a small saucepan over medium-low heat until heated through and butter is melted, 5 to 10 minutes.
• Blend potatoes with an electric hand mixer in the large bowl until mashed. Slowly pour 3/4 the cream-butter mixture into blended potatoes; mix on lowest speed until fully incorporated. Fold in the remaining 1/4 cream-butter mixture and sour cream. Season with 2 teaspoons kosher salt and black pepper.

HERB ROASTED RED SKINNED POTATOES

Steps:

• Preheat oven to 375 degrees F.
• Melt the butter with the olive oil in a large roasting pan. Toss all of the ingredients in the butter/oil mixture to coat evenly.
• Roast the potatoes for about 45 minutes until golden brown and tender. Serve the potatoes with the roasted garlic and shallots all together in the same serving dish.

SMASHED RED-SKIN POTATOES

Steps:

• Place potatoes in 5-6 quart Dutch oven; add enough cold water to cover potatoes.
• Add 2 tsp salt to water; bring to a boil.
• Reduce heat to low; simmer for 15 minutes or until potatoes are tender when pierced with a small knife.
• In small saucepan over low heat, heat together heavy cream and butter for 5 minutes or until butter is melted and mixture is heated through.
• Drain potatoes; transfer to large bowl.
• With potato masher, smash potatoes together with hot cream mixture until well blended.
• To potatoes, add sour cream, remaining salt, and the pepper.
• Blend in with the potato masher; continue to smash until desired consistency is achieved.

GARLIC MASHED RED POTATOES

Steps:

• Place potatoes and garlic in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are very tender., Drain well. Add the butter, milk and salt; mash. Stir in cheese.