CDKitchen, it's what's cooking online!
  • contact the CDKitchen helpdesk
recipe box start page

CRISPY SMASHED POTATOES

Shelly's
recipe box

Printview my recipes
this recipe viewed 19 times

Printprint
Savesave
share this recipe:
  share on facebook share on google plus share on twitter share on pinterest


Category: Potatoes
    Prep Time:       Cook Time:       Total Time:  

6 small red potatoes or 12 tiny new potatoes
2 tablespoons+ of extra virgin olive oil
Kosher salt and freshly cracked black pepper
1 tablespoon of chopped fresh rosemary
Thin slices of cold butter, one for each potato
1 green onion, sliced thin
3 slices of bacon, cooked crisp and crumbled
1/4 cup of shredded cheese

Bring a large pot of water to boil and add a couple pinches of salt; boil whole, unpeeled potatoes until fork tender, about 10 to 15 minutes, depending on size. Set aside to drain. Preheat oven to 450 degrees. Apply oil to a jelly roll pan, and roll the potatoes in the oil, coating all sides. Cut slashes lightly into the top of the potato. Using a potato masher slowly and carefully press down on the potatoes to flatten them; try not to break them apart. Sprinkle potatoes with salt, pepper and rosemary. Stuff each potato with a thin slice of butter and drizzle all over the top with olive oil. Bake at 450 for 20 to 25 minutes, or until potato becomes very crisp and browned on top. Remove, top with green onion, crumbled bacon and a pinch of shredded cheese; return to the oven just long enough for cheese to melt.

Variation: Can also pan fry potatoes for the second step. Heat oil in a 12-inch heavy skillet over medium-high heat until it shimmers. Transfer potatoes with a spatula to skillet, then lower heat to medium-low and cook, turning once, until golden brown, about 20 minutes total. Fried potatoes can be kept warm in a sheet pan in a 200 degree F oven up to 30 minutes. Sprinkle with green onion, cooked and crumbled bacon and cheese, if desired, before serving. Serves 4-6




Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.

recipe comments

add a comment:

You must log in to comment on this page

related member recipes

Smashed Potatoes
   by sgre52160



4 lbs red potatoes, scrubbed and quartered 1/2 cup butter 1 cup sour cream 1/4 cup milk 1/2 tsp garlic powder 1/2 tsp onion powder 1-1/2 tsp salt 1 tsp black pepper Heat oven to 250.




Twice Smashed Baked Potatoes
   by sgre52160



4 large russet potatoes, each about 3/4 pound each, well scrubbed 1/2 pound broccoli florets, blanched 4 tablespoons softened butter 1/2 cup sour cream 1/2 cup shredded sharp Cheddar, plus ext




Parsley Smashed New Potatoes
   by ICOOK2



2 pounds new or baby red potatoes, (1- to 2-inch diameter), large ones quartered 2/3 cup low-fat plain yogurt 2 scallions, cut in half lengthwise and finely chopped 1/4 cup finely chopped fresh




Cheesy Smashed New Potatoes
   by sgre52160



3 lbs new potatoes, washed and quartered 1 tbsp salt 1/2 cup warm milk 1/4 cup butter, softened 1 (3-oz) pkg cream cheese, softened 1 1/2 cups shredded Cheddar cheese Salt and pepper to taste




Smashed Greek Potatoes
   by sgre52160



3 lbs small red potatoes, washed and dried but not peeled 1/2 cup plus 1 tbsp extra-virgin olive oil Kosher salt and freshly ground pepper 1 tbsp dried Greek oregano or other fragrant dried oregano





view more member recipes

related CDKitchen recipes


About CDKitchen

Online since 1995, CDKitchen has grown into a large collection of delicious recipes created by home cooks and professional chefs from around the world. We are all about tasty treats, good eats, and fun food. Join our community of 200K+ members - browse for a recipe, submit your own, add a review, or upload a recipe photo.