Garlic Smashed Potatoes Tasty (2021)

This recipe is all about the technique, but the flavor profile is infinitely adaptable. You can top them with bacon and cheddar, ranch seasoning, or even 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. What are the best potatoes for smashed potatoes? The two main things we want to focus is on here is that we want smaller potatoes and we want spuds that are waxy, not starchy. The starchier potatoes work great for things like fries but will not hold up well in this preparation. Yukon golds are perfect because not only do they crisp up really nice but they also have a buttery tenderness that gives you the ultimate texture contrast. I have red potatoes. Can I use those? You sure can! 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.

Garlic Smashed Potatoes Tasty (2021)

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.  How do I store leftovers? Store any leftover taters in an airtight container in the fridge for 5 days or in the freezer for up to 6 months.

Tried this recipe? Let us know how they came out in the comments below!

Garlic Smashed Potatoes Tasty (2021)

Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.  On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.  Season with salt and pepper, then sprinkle with Parmesan.  Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.

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