Best Roasted Smashed And Loaded Potatoes Recipes

Roasted, Smashed and Loaded Potatoes image

Provided by Claire Robinson

Categories side-dish

Time 1h28m

Yield 4 servings

Number Of Ingredients 6

1 pound small red bliss potatoes
6 tablespoons garlic-infused olive oil, divided
Kosher salt and freshly cracked black pepper
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup sour cream
1/4 cup sliced scallions

Steps:

Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.

Roasted Smashed and loaded potatoes image

Provided by Lorraine Passero

Categories Potatoes

Time 1h20m

Number Of Ingredients 6

1 lb red bliss potatoes
6 Tbsp garlic infused olive oil (divided)
1/2 c graded parmigiano-reggiano cheese
1/2 c sour cream
1/4 c sliced scallions or chopped chives
kosher salt and cracked black pepper to taste

Steps:

1. preheat over to 450 degrees
2. Place potatoes on a sheet pan, pour 3/4 cup water over potatoes and cover tightly with foil. Bake on bottom rack of oven till tender, about 30 min. Remove from oven , pour off water . Let sit 8 min
3. Drizzle 3 tablespoons of oil over potatoes, coat evenly. Space potatoes evenly on sheet pan and using potato masher, flatten potatoes to about 1/2 inch thick. Sprinkle with salt and pepper. Sprinkle remaining 3 tabl. of oil on potatoes and bake on top rack of oven for 15 min. Remove from over sprinkle on cheese and return to oven bottom rack until golden brown about 20 min. Remove from oven top with sour cream nd scallions or chives and serve
4. BYOC think of your favorite baked potato items...bacon , cheddar cheese, broccoli....How about serving for breakfast with a poached egg on top

ROASTED, SMASHED AND LOADED POTATOES image

Yield 1 pan

Number Of Ingredients 6

1 pound small red bliss potatoes
6 tablespoons garlic-infused olive oil, divided
Kosher salt and freshly cracked black pepper
1/2 cup finely grated Parmigiano-Reggiano
1/2 cup sour cream
1/4 cup sliced scallions

Steps:

Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions. Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes. Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately. BYOC: Think of your favorite baked potato items and just add it on top. Bacon would be delicious, as well as chopped up broccoli with shredded Cheddar cheese. Sometimes for dinner, I just make the potato plain and poach an egg on top. Easy dinner with great leftovers.