Best Butter Smashed Potatoes Recipes

BUTTER BASTED RIB EYE WITH CRISPY SMASHED POTATOES AND HORSERADISH

Steps:

• Heat a large cast-iron pan over high heat.
• Salt each rib eye on 1 side. Place salt-side down in the pan and sear until brown, about 4 minutes (you may have to do in batches or use multiple pans). Salt the top side of the rib eyes and turn over. Cook until brown on the flip side, about 3 more minutes. Add the butter to the pan and allow to foam. Add garlic and thyme and baste steaks with butter. Cook, flipping every 2 to 3 minutes and continuing to baste, until desired internal temperature is reached, about 10 minutes for medium-rare. Serve with Crispy Smashed Potatoes and Horseradish.
• Preheat oil in a deep fryer to 350 degrees F.
• Cover the fingerling potatoes with cold salted water. Bring to a boil and simmer until tender, about 10 minutes. Strain. Using the back of a spatula or wooden spoon, slightly smash each potato until skin splits and potatoes are about 1/2- to 3/4-inch thick but still intact.
• Deep-fry potatoes until golden brown and crispy, 1 to 2 minutes. Remove to a sheet pan fitted with a rack to drain slightly.
• Add sour cream, horseradish and mayonnaise to a small bowl and stir to combine.
• Transfer potatoes to a serving dish. Drizzle with horseradish cream mixture.

GARLIC BUTTER SMASHED SWEET POTATOES WITH PARMESAN CHEESE

Steps:

• Pre-heat your oven to broil (or grill) settings to high heat. Trim off the ends of the sweet potatoes. Cut each sweet potato into quarters (or 1 1/2 - inch pieces).
• Boil Method: Place sweet potatoes in a large pot of salted water. Bring to the boil; cook, covered for 20 -25 minutes or until just fork-tender. Drain well.
• Roast Method: Bake sweet potato pieces for 25-30 minutes, or until they are fork tender. Allow to cool for about 5 minted, or until you can handle them without burning your hands
• Lightly grease a large baking sheet or tray with cooking oil spray. Arrange sweet potatoes onto the sheet and use a fork to LIGHTLY flatten each piece (they will be soft, so try not to press too hard or they will end up breaking and mashed).
• Mix together the butter, garlic and parsley. Pour the mixture over each sweet potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.
• Broil (or grill) until they are golden and crispy (about 15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.
• Season with a little extra salt and parsley, and serve immediately.

SMASHED RED POTATOES WITH PARMESAN BASIL BUTTER

Steps:

• Preheat oven to 375 degrees.
• To a mixing bowl, add red potatoes, olive oil, salt and pepper. Toss to coat potatoes.
• Place on a baking sheet.
• Cook potatoes until largest potatoes are soft, about 25-30 minutes.
• While potatoes are cooking use a mixer to whip the butter, shredded parmesan, chopped garlic, chopped basil and salt and pepper.
• Add the roasted potatoes to bowl and smash potatoes to a coarse mash.

BUTTER SMASHED POTATOES

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.