Post by Granny Smith on Dec 19, 2010 10:58:09 GMT -5
These are kind of a pain in the neck to make, but worth the extra effort. They come out soft and yummy on the inside, crisp on the top and bottom.
They're also very versatile, since you can change up the flavorings to suit your taste, what you're serving with them, and what you have on hand.
Smashed and Roasted Potatoes
Potatoes, enough for your family
Grease, olive oil, butter, cooking oil, lard, bacon grease, etc, melted if using a solid grease
Seasonings - salt and pepper, plus whatever else you'd like, including onions, garlic, herbs and spices*
First peel and cut the potatoes into large pieces. I cut mine into either 2 or 3 pieces, depending on the size of the potato. Put the hunks into a pan, cover with cold water, add a generous amount of salt, and bring to a boil. Boil 10 minutes and drain.
Heat oven to 375°. Pour a little of the grease into a baking pan, large enough to place the potatoes in a single layer, cut side down. A little extra space is a good thing. Drizzle top of potatoes with more grease, then add salt and pepper. I used butter for the grease and kosher salt because I like it, but do whatever suits your taste.
Bake for 25 minutes.
Remove from oven and smash each potato with a potato masher. You only want to flatten them somewhat, not actually mash them. Top with whatever flavorings you're using. I used minced garlic. I added a little more pepper, too, since it didn't look like enough.
Return to oven for another 35 minutes. If potatoes aren't browned on top at this point, run them under the broiler for a minute or two until they're golden brown and delicious.
Now, you can serve them just like that, but I thinned a little sour cream with milk and drizzled it over the top. You could even add cheese and pop it back in the oven for a minute. It's entirely up to you.
*You can season with onions, garlic, peppers, cayenne, mustard (dry, grainy, dijon, or prepared), sage, dill, oregano, chili powder and cumin, or anything that strikes your fancy. If you're going to use something like Lawrey's seasoned salt, lemon pepper, or Season-All, you might want to leave out the salt and pepper or, at least, decrease it.
They're also very versatile, since you can change up the flavorings to suit your taste, what you're serving with them, and what you have on hand.
Smashed and Roasted Potatoes
Potatoes, enough for your family
Grease, olive oil, butter, cooking oil, lard, bacon grease, etc, melted if using a solid grease
Seasonings - salt and pepper, plus whatever else you'd like, including onions, garlic, herbs and spices*
First peel and cut the potatoes into large pieces. I cut mine into either 2 or 3 pieces, depending on the size of the potato. Put the hunks into a pan, cover with cold water, add a generous amount of salt, and bring to a boil. Boil 10 minutes and drain.
Heat oven to 375°. Pour a little of the grease into a baking pan, large enough to place the potatoes in a single layer, cut side down. A little extra space is a good thing. Drizzle top of potatoes with more grease, then add salt and pepper. I used butter for the grease and kosher salt because I like it, but do whatever suits your taste.
Bake for 25 minutes.
Remove from oven and smash each potato with a potato masher. You only want to flatten them somewhat, not actually mash them. Top with whatever flavorings you're using. I used minced garlic. I added a little more pepper, too, since it didn't look like enough.
Return to oven for another 35 minutes. If potatoes aren't browned on top at this point, run them under the broiler for a minute or two until they're golden brown and delicious.
Now, you can serve them just like that, but I thinned a little sour cream with milk and drizzled it over the top. You could even add cheese and pop it back in the oven for a minute. It's entirely up to you.
*You can season with onions, garlic, peppers, cayenne, mustard (dry, grainy, dijon, or prepared), sage, dill, oregano, chili powder and cumin, or anything that strikes your fancy. If you're going to use something like Lawrey's seasoned salt, lemon pepper, or Season-All, you might want to leave out the salt and pepper or, at least, decrease it.
