RED SMASHED POTATOES RECIPES

Steps:

• Preheat the oven to 425°F. Coat a baking sheet with cooking spray and set aside.
• Place the potatoes in a saucepan with enough water to cover by 1 inch and add 1/2 tsp salt. Boil the potatoes until just tender, 15 minutes; drain and pat them dry.
• When the potatoes are cool enough to handle, place them on prepared pan; use the bottom of a cup to gently smash each one. Brush the potatoes lightly with oil; sprinkle them with remaining 1/2 tsp salt. Roast the potatoes, flipping once, until browned and crispy, 25-30 minutes.
• When they're still hot, toss the potatoes with fresh herbs and garlic.
• Serving size: 4 potatoes

Steps:

• Place the potatoes and 1 tablespoon of salt in a 4-quart saucepan and add cold water to cover. Bring to a boil, lower the heat and simmer covered for 25 to 35 minutes, until completely tender. Drain.
• In a small saucepan, heat the half-and-half and butter.Put the potatoes into the bowl of an electric mixer fitted with a paddle attachment and mix the potatoes for a few seconds on low speed, to break them up. Slowly add the hot cream and butter to the potatoes, mixing on the lowest speed (the last quarter of the cream should be folded in by hand). Fold in the sour cream, Parmesan cheese, the remaining salt, and pepper; taste for seasoning and serve immediately. If the potatoes are too thick, add more hot cream and butter.