Best Butter Basted Rib Eye With Crispy Smashed Potatoes And Horseradish Recipes

SMASHED POTATOES

Smashed Potatoes image

These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!

Provided by amanda81

Categories Side Dish Potato Side Dish Recipes

Time 1h25m

Yield 4

Number Of Ingredients 11

Ingredients

1 ½ pounds small yellow-fleshed potatoes
¼ cup olive oil
1 teaspoon butter at room temperature
2 tablespoons balsamic vinegar
3 cloves garlic, minced
1 teaspoon dried rosemary
½ teaspoon dried sage
½ teaspoon ground thyme
½ teaspoon dried savory
½ teaspoon sea salt
½ teaspoon ground black pepper

Steps:

Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.

Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g

BUTTER SMASHED POTATOES

Butter Smashed Potatoes image

Yummy buttery crispy smashed potatoes. Excellent side dish, based on the recipe by Australian food writer Jill Dupleix.

Provided by Random Rachel

Categories Potato

Time 55m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

1 lb small red potatoes (about 20 golf ball sized potatoes) or 1 lb gold potato (about 20 golf ball sized potatoes)
1/3 cup melted butter
3 -4 tablespoons kosher salt, divided
1 -2 tablespoon fresh ground black pepper
6 slices cooked bacon (optional)
1/2 cup shredded cheddar cheese (optional)

Steps:

Preheat oven to 450* F.
Bring a large pot of water to a boil, with 2 tbsp salt. Add potatoes, and boil until quite tender, but not falling apart.
Line two baking sheets with parchment. Once potatoes are soft, place on baking sheets, leaving ample space between them.
Use a flat bottomed glass to smash each potato to 1/4" thickness.
Melt butter, and drizzle or brush over potatoes. Sprinkle with salt and pepper.
Bake for 30 minutes, until crispy. Meanwhile, fry the bacon and shred the cheese. Dice the bacon.
After the potatoes are out of the oven, sprinkle with the bacon and cheese.