BOILED THEN ROASTED POTATOES RECIPES

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CRISPY SMASHED ROASTED POTATOES RECIPE - FOOD.COM



Crispy Smashed Roasted Potatoes Recipe - Food.com image

Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.

Total Time 1 hours 20 minutes

Prep Time 40 minutes

Cook Time 40 minutes

Yield 4-6 serving(s)

Number Of Ingredients 3

12 -15 potatoes, red (1 1/2 to 2 inches diameter)
2 3/4 teaspoons kosher salt
1/2 cup extra virgin olive oil

Steps:

  • Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
  • While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
  • Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
  • Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
  • If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
  • Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
  • *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.

Nutrition Facts : Calories 730.7, FatContent 27.6, SaturatedFatContent 3.9, CholesterolContent 0, SodiumContent 1238, CarbohydrateContent 111.6, FiberContent 14.1, SugarContent 5, ProteinContent 12.9

BUTTERY ROASTED CRUSHED POTATOES RECIPE - FOOD.COM



Buttery Roasted Crushed Potatoes Recipe - Food.com image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
  • Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
  • Once tender, drain water from potatoes. Set aside to cool slightly.
  • Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
  • Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
  • Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
  • Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, FatContent 11.8, SaturatedFatContent 7.3, CholesterolContent 30.5, SodiumContent 7211.5, CarbohydrateContent 36.4, FiberContent 5.6, SugarContent 2.6, ProteinContent 4.1

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