Best Crispy Squashed Baby Roasties Recipes
CRISPY SMASHED BABY POTATOES
Crispy Smashed Baby Potatoes are boiled, shaken in olive oil, then smashed and roasted to crispy perfection. They're the ultimate crispy smashed potatoes!
Provided by Marcie
Categories Side Dishes
Time 50m
Number Of Ingredients 6
Steps:
- Preheat the oven to 425 degrees.
- Place the potatoes in a large pot and fill with enough water to cover by 1". Place the lid on the pot, and bring to a boil over high heat. Reduce the heat to medium, and simmer uncovered until the potatoes are fork tender, about 10-12 minutes. Drain well in a colander, then blot dry with a towel.
- Place the potatoes back in the pot and add the olive oil, rosemary, garlic powder, salt and pepper. Place the lid on and shake vigorously until the potatoes are completely covered with the olive oil.
- Pour the potatoes out onto the prepared baking sheet in a single layer and smash them down with a fork. Once smashed, I like to dab some of the remaining oil from the saucepan over the tops of the potatoes.
- Roast for 30-45 minutes or until the potatoes are crisp and golden brown. Enjoy!
Nutrition Facts : ServingSize 1 g, Calories 186 kcal, Carbohydrate 24 g, Protein 3 g, Fat 9 g, SaturatedFat 1 g, Sodium 61 mg, Fiber 3 g, Sugar 1 g, UnsaturatedFat 8 g
CRISPIEST EVER POTATOES
Somewhere between oven-roasted potatoes and crispy hash, these little creamer potatoes are boiled in water with baking soda before being smashed. The alkaline in the baking soda helps the skins crisp up quickly. Smashing increases their surface area and contact with the pan. The result is the crunchiest-ever crust.
Provided by Food Network Kitchen
Categories side-dish
Time 1h45m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Preheat the oven to 450 degrees F.
- Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
- Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
- Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.
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