Crispy Garlic Smashed Potatoes Savory Nothings 1. start by boiling your potatoes until fork tender. drain them well, then immediately process to season and smash them. they smash best when hot! 2. combine the olive oil, garlic and seasoning in a large mixing bowl. then add the potatoes and toss well. spread out on a rimmed baking sheet. 3. Instructions. prep: preheat the oven to 420°f (220°c). place a dark colored baking sheet in the oven to heat up. season the potatoes: carefully toss the cut potatoes in a large bowl with oil (if using), garlic powder, paprika, italian seasoning, salt and black pepper. make sure all potatoes are evenly coated.
Crispy Garlic Smashed Potatoes Step one: preheat oven to 220ºc (425ºf) and grease a large baking sheet with butter or oil. i used a 9 inch x 13 inch (22cm x 33cm). step two: use a fork to puncture each potato a few times, creating air holes throughout. step three: fill a large pot halfway with water and bring to a boil. once boiling, add salt. Mix together the butter, garlic and parsley. pour the mixture over each potato. sprinkle with salt and pepper and lightly spray with olive oil spray. broil (or grill) until they are golden and crispy (about 10 15 minutes). remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted. Preheat your oven to 200°c 180°c (fan) 400°f gas 6. put 1 kg new potatoes in a large sauce pan with boiling water. simmer for 10 minutes, or until they are tender when you put a fork knife in them. drain and leave to sit in a colander for 5 minutes, to allow the moisture to evaporate. put them on a large baking tray. In a saucepan, add potatoes, salt and cover with water. bring to a boil, turn down heat to simmer, cook until tender, about 20 minutes. drain and return potatoes to saucepan, add olive oil. toss to coat. transfer potatoes to prepared baking sheet. use a heavy mug to smash potatoes to about a 1 2 inch thickness; bake for 20 minutes. add garlic.
Crispy Garlic Smashed Potatoes вђ Kale Kouture Preheat your oven to 200°c 180°c (fan) 400°f gas 6. put 1 kg new potatoes in a large sauce pan with boiling water. simmer for 10 minutes, or until they are tender when you put a fork knife in them. drain and leave to sit in a colander for 5 minutes, to allow the moisture to evaporate. put them on a large baking tray. In a saucepan, add potatoes, salt and cover with water. bring to a boil, turn down heat to simmer, cook until tender, about 20 minutes. drain and return potatoes to saucepan, add olive oil. toss to coat. transfer potatoes to prepared baking sheet. use a heavy mug to smash potatoes to about a 1 2 inch thickness; bake for 20 minutes. add garlic. Meanwhile, in a medium skillet, add the olive oil, garlic, dried thyme, and red pepper flakes. cook on low medium low, just so the oil around the garlic is very lightly bubbling. infuse the oil for about 10 minutes and then remove from the heat and set aside. transfer the potatoes to a colander and let the water drain off. Heat the oven to 450 degrees fahrenheit. take a potato masher and carefully smash down the potatoes. add olive oil and minced garlic to a small dish. use a basting brush and brush the potatoes with the oil and garlic mixture. roast the potatoes in the oven for 10 minutes.
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