- 3 pounds unpeeled medium Yukon Gold potatoes
- 2 tablespoons vegetable oil
- 6 tablespoons (3/4 stick) butter, cut into 1/2-inch cubes, room temperature
- 2 teaspoons white or black truffle oil* (optional)
Preheat oven to 350°F. Rub potatoes all over with vegetable oil; place on rimmed baking sheet. Bake until potatoes are very tender, about 1 hour 15 minutes. Remove from oven, leaving potatoes on baking sheet. Using potato masher or fork, coarsely crush potatoes on baking sheet. Transfer hot potatoes to platter; dot with butter. Sprinkle with salt and pepper; drizzle potatoes with truffle oil, if desired, and serve.
*Available at some supermarkets and at specialty foods stores and Italian markets.
Crispy Smashed Potatoes
Would you look at those crisp and golden potatoes? Tell me you don’t want to eat those puppies straight off the pan. Yeah, I know you do. I do, too. These crispy smashed potatoes are best when they’re hot and fresh, so right off the pan is actually the best serving method.
Smashed potatoes are fun for brunch or dinner. They’re also perfect any time you get a hankering for some crispy potatoes, but want something a little more redeeming than French fries. They go great with hearty salads, too, when salad-for-dinner feels too austere.
These smashed potatoes are a fun way to use up the bag of potatoes in your pantry. They’re gluten free and vegan, too, for all to enjoy.
Smashed potatoes aren’t the quickest potato option around (you’ll boil them until tender, then smash and bake), but they are not difficult to make. Will you try them this weekend?
Crispy Golden Smashed Potatoes
You might never go back to mashed potatoes ever again.
sm. red potatoes (about 2-in. diameter)
Finely chopped parsley, for garnish
- In large saucepot, combine potatoes, 1 tablespoon salt and enough water to cover by 2 inches. Cover heat to boiling on high. Reduce heat to medium-low. Uncover simmer 30 minutes or until tender, adjusting heat to maintain simmer. Drain well.
- Preheat oven to 450 degrees F. Spray large cookie sheet with cooking spray. Place each potato on cookie sheet and, with stiff, wide spatula, gently press on it until crushed but still intact. Spray tops of potatoes generously with cooking spray. Roast 25 minutes. Spray potatoes once more with cooking spray. Broil on High 2 to 5 minutes or until golden brown and crisp. Sprinkle potatoes with 1/4 teaspoon salt and arrange on serving platter. Drizzle with butter and sprinkle with parsley.
About 115 cals, 2 g protein,18 g carbs, 4 g fat (2 g sat), 2 g fiber, 135 mg sodium.
Crushed and Fried Potatoes with Crispy Herbs and Garlic
&ldquoJacques Pépin made this dish popular, but you know it was developed by some frugal cook centuries ago, who simply wanted to use leftover potatoes and ended up creating a sublime experience of crisp and creamy potatoness.&rdquo &mdashJoshua McFadden in his 2018 Beard Award&ndashwinning cookbook, Six Seasons: A New Way with Vegetables
- 1 1/2 pounds small medium-starch potatoes, such as Yukon Gold
- Extra virgin olive oil
- 2 garlic cloves, thinly sliced
- 1 tablespoon rosemary leaves
- 1 teaspoon thyme leaves
- Kosher salt
- Freshly ground black pepper
- 1/4 teaspoon dried chile flakes
- 4 lemon wedges
Spread the potatoes on a baking sheet and bake until fully tender when poked with a knife, about 30 minutes, depending on how big they are.
Let the potatoes cool enough so that you can handle them, then crush each one with your palm or the back of a pan. You want to create a patty shape, with lots of craggy surface area to crisp up in the hot oil. If you have larger potatoes, tear them up into smaller pieces after smashing.
Heat 1/2 inch of olive oil in a large skillet until quite hot. Put a corner of a potato into the oil to test the heat if it sizzles nicely, the oil is ready. Working in batches, fry the potatoes until nicely browned on one side. Flip and cook until both sides are browned, about 5 minutes total, but about 30 seconds before the potatoes are done, toss in some of the garlic, rosemary, and thyme. Transfer the potatoes to paper towels to drain. Continue frying the potatoes, scraping out the bits of garlic and herbs between batches so they don&rsquot burn.
Season with salt and black pepper and the chile flakes. Serve with a lemon wedge for each diner.
The garlic oil
Next to lots of butter, garlic oil is my second favorite ingredient in this recipe. It’s got fat to help crisp the potatoes, but the garlic infused flavor gives it an extra oomph in any recipe. And by any recipe, I really do mean any recipe. For example, I brown it to add it to fried eggs, sinangag (Filipino garlic fried rice), roasted vegetables, and everything in between.
I make it a habit to make a full batch (aka 12 oz worth of garlic oil) every month by peeling garlic, adding them into a food processor to mince, and combining all the garlic and a good heap of vegetable oil into a jar. Anytime a recipe calls for garlic (or let’s be honest, oil), I reach for this garlic infused oil because it adds more flavor to any meal. I keep it in my refrigerator and it lasts for about one month.
This recipe below scales the garlic oil down so it’s just enough for the amount of potatoes we’ll use. However, if you just want to make a large jar of this you can too. Literally just fill the 12 oz jar with 50-75% of garlic, and add oil so it covers by an inch then let it sit in the fridge to infuse. Make sure you only use clean spoons when using this so the jar can keep well in the fridge for up to a month.
Position a rack in the center of the oven and heat the oven to 375°F.
Scrub the potatoes and pat them dry. Put them on a baking sheet and lightly sprinkle with salt. Bake until tender when poked with a skewer, 40 to 50 minutes. Remove from the oven and set aside until cool enough to handle.
While the potatoes are cooling, heat 2 Tbs. of the olive oil in a 12-inch skillet over medium heat. Add the onion and a pinch of salt and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook for 1 minute, then add the watercress. Season to taste with salt and pepper and cook, stirring, just until the watercress wilts, 1 to 2 minutes.
Put the potatoes in a large bowl and break them into small chunks with a spoon. Add the watercress mixture and the mascarpone, mix to combine, and season to taste with salt and pepper. Divide and shape the potato mixture into 16 equal patties, about 2 inches in diameter and ½ inch thick. (The cakes can be made to this point up to 4 hours ahead and refrigerated.)
Heat the oven to 200°F. Lightly oil a rimmed baking sheet. Heat the remaining 3 Tbs. olive oil in a 12-inch nonstick skillet over medium heat. Working in 2 batches, cook the potato cakes until golden on both sides, 3 to 4 minutes per side. Transfer each batch to the baking sheet, season lightly with salt, and keep warm in the oven for up to 30 minutes before serving.
5 pounds Yukon Gold potatoes chopped into bite size pieces
1 cup ketchup (more it desired to make broth red)
2 tablespoons hot sauce
1 tablespoon garlic powder
2 tablespoons salt
2 tablespoons black pepper
1 teaspoon crushed red pepper
1/2 cup butter
Combine all ingredients into a large stock pot. Cover with water. Bring to a boil, then reduce heat and simmer until potatoes are tender (about an hour or so). Do not over-cook or potatoes will get mushy. Adjust salt and pepper to taste.
You can make these ahead of time and refrigerate overnight to absorb the spice. Just heat and serve the next day.
Garlic Smashed Potatoes
Cheesy, garlicky, and all you could ever ask for 😍.
This recipe is all about the technique, but the flavor profile is infinitely adaptable. Try bacon and cheddar, ranch seasoning, or BRIE.
Need some convincing to make smashed potatoes? Here are some answers to help guide you in the right direction.
So what's the difference between mashed and smashed potatoes?
Mashed and smashed potatoes both start out by getting boiled until nice and tender. It's what you do after boiling that differentiates the two. Mashed potatoes would get mashed with milk, butter, and usually sour cream into a creamy consistency. Smashed potatoes on the other hand get tossed with some olive oil and herbs then smashed into thin patties and roasted until crispy.
I have red potatoes. Can I use those?
You sure can! We typically use baby Yukon potatoes, but red potatoes work just as well. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the same. Just place potatoes skin side down on your baking sheet.
Do I need to peel the potatoes first?
The best part about smashed potatoes is that they don't require peeling first! The skin gets extra crispy while roasting and that's what we love about them.
Crushed Yukon Gold Potatoes - Recipes
FIRE ROASTED VEGGIE
Crushed Red organic tomato sauce, artichokes, portabellas, onion, tomato, red pepper, black olive & Crushed Red mozzarella blend with fresh rosemary.
YUKON GOLD STEAKHOUSE
Parmesan cream, steak, bacon, Yukon potato, onion, Gorgonzola & Crushed Red mozzarella blend with fresh rosemary.
Extra virgin olive oil & garlic, goat cheese, feta, Gorgonzola, Parmesan & Crushed Red mozzarella blend with fresh basil.
MUSHROOM, PEPPERONI & SAUSAGE
Crushed Red organic tomato sauce, mushroom, pepperoni, sausage & Crushed Red mozzarella blend.
Parmesan cream, portabella & white mushrooms, Crushed Red mozzarella blend & goat cheese with fresh rosemary.
CHIPOTLE BBQ CHICKEN
Chipotle bbq chicken breast, black beans, roasted corn, caramelized onion, & pepperjack with fresh cilantro.
Crushed Red organic tomato sauce, pineapple, ham, caramelized onion, & Crushed Red mozzarella cheese blend with fresh cilantro.
SOUTH COAST SHRIMP
Tomato Parmesan cream, pesto shrimp, bacon, roasted corn , tomato, & CR mozzarella cheese blend with crushed red pepper.
Craft Your Own Salad or Pizza
Craft Your Own Salad or Pizza
Choose your fresh ingredients.
Pizzas include 2 free toppings. Additional standard and premium toppings (pizza and salads) subject to additional charge.
Gluten free crust subject to additional charge.
Red Bell Peppers
Roasted Yukon Potatoes
Sweet Pepper Drops
Super easy and super good! I left in the oil mix for about an hr only because wasn't ready to cook them.
I made these for two of us with really small baby potatoes. They are really good!! and they do get nice and crispy and brown. I only had about 10 potatoes so I just put the baking sheet on the top rack and that's all it needed. We did not do the sauce.
beautiful way to cook baby potatoes, does away with the boiling, and not as heavy with oil. Lovely and simple!
These were fantastic, especially with the yogurt horseradish sauce,. I served both with our Christmas roast beef and loved every bite. The nutmeg and thyme are subtle but add dimension to the potatoes. I roast potatoes quite often and this was a nice change from my usual rosemary and garlic combination. I'll definitely keep these in my holiday recipe rotation!
These were fine. Nothing earth-shattering or spectacular. Simple and easy.
For real crispy the secret is to take them out of the oven before they are done and press them with a masher or fork type utensil to get as many nooks and crannies as possible. Then put them back in for another 40 minutes or so. That way you get as much potato surface in contact with the heat as possible thus the crispiness!
The best way to roast potatoes is to par-boil them for 5 minutes after cutting them up, shake the pan to rough up the edges, then roast them.