Tag: Smashed Potatoes

Roasted, Smashed, and Loaded Potatoes

by Pam on October 23, 2013

I was recently sent some Rooster^[1] potatoes and I was excited to give them a try. These Rooster^[2] potatoes start out pink but then turn light golden brown with a nice fluffy yellow flesh when cooked. They can be baked, mashed, boiled, or roasted.

I par boiled them for a bit then smashed them and placed them on a baking sheet. I roasted them until they were nice and crispy then loaded them up with butter, sharp cheddar, sour cream, bacon bits, and green onions. They were crisp on the outside, creamy on the inside, and super delicious. These potatoes paired nicely with the Slow-Roasted Beef and my House Salad and it made a terrific Sunday dinner. ^[3]^[4]

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

Print^[5]

Save^[6]

Roasted, Smashed, and Loaded Potatoes

Yield: 4

Prep Time: 10 min.

Total Time: 35-40 min.

Ingredients:

6 Rooster potatoes, par boiled
1 tbsp olive oil (drizzled evenly on top of all potatoes
Sea salt and freshly cracked pepper, to taste
Butter, to taste
Sharp cheddar, shredded
Sour cream, to taste
1 slice of bacon, cooked & crumbled
1 green onion, sliced

Directions:

Preheat the oven to 400 degrees. Coat a baking sheet with cooking spray.

Boil the potatoes in water for 10-15 minutes or until fork tender. Place on the prepared baking sheet. Place the potatoes on a paper towel and with another towel on top of the potatoes, gently press down with your hand to smash them. You can also use a potato masher but I find that my hand does a better job. Place the smashed potatoes on the baking sheet and drizzle with olive oil, sea salt and freshly cracked pepper, to taste.

Place into the oven and bake for 10-15 minutes then carefully flip them over and bake for an additional 10 minutes. Remove from the oven and place a bit of butter on each potato followed by some shredded sharp cheddar, a dollop of sour cream, some bacon bits, and green onions. Serve immediately. Enjoy.

Recipe and photos by For the Love of Cooking.net

References

^{^} Rooster (albertbartlett.com)
^{^} Rooster (www.facebook.com)
^{^} Slow-Roasted Beef (www.gordon-ramsay-recipe.com)
^{^} House Salad (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Meat and Potatoes

by Pam on March 27, 2013

It’s that time of year again – SPRING BREAK! I am taking the week off from the blog to hangout with my kids and family, hike, go on fun adventures, play board games, watch movies, read books, and relax. I thought I would do something new this time and give you a fun meal plan for each day that I am gone. I hope you like it.

Next up is my very favorite kind of meal – Meat and Potatoes. We all love meat and potatoes in my house, especially my daughter. Here are some recipes to make a hearty and delicious meal.

Tiffany’s Tomatoes

Vegetable Loaded Salad with Creamy Dill Dressing

Steak with Stroganoff Sauce

Smashed Potatoes with Sour Cream and Chives

Parmesan Roasted Green Beans

Banana Coffee Cake with Coconut Pecan Frosting

Incoming search terms:

https://gordon-ramsay-recipe com/tag/chives

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

by Pam on October 16, 2012

Can you believe that I have never had a parsnip before? I found a nice recipe on Epicurious^[1] that I adapted and decided to finally try them last night and thought they were tasty. I roasted them with carrots then drizzled a little butter, honey, and balsamic vinegar sauce on top right before serving. My daughter liked the carrots but didn’t like the parsnips and my son didn’t like either… he likes raw carrots but not cooked and he didn’t like the flavor of the parsnips. My husband and I both thought it was a nice side dish that went well with the Garlic Roasted Chicken^[2] and the Smashed Potatoes with Sour Cream and Chives^[3] (we loved these potatoes so much last week that I made them again and they were perfect with this chicken!).

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Print^[4]

Roasted Carrots and Parsnips with Honey and Balsamic Vinegar

Yield: 4

Prep Time: 5 min.

Cook Time: 20-25 min.

Total Time: 25-30 min.

Ingredients:

2 carrots, peeled and cut into spears
2 parsnips, peeled and cut into spears
2 tsp olive oil
Sea salt and freshly cracked pepper, to taste
2 tsp butter
2 tsp honey
1/2 tsp of white balsamic vinegar

Directions:

Preheat the oven to 400 degrees. Coat a baking dish with cooking spray.

Peel and slice the carrots and parsnips into spears. Place them into the baking dish and drizzle the olive oil over them and season with season with sea salt and freshly cracked pepper, to taste. Place them into the oven and roast them for 20-25 minutes, stirring occasionally, until crisp-tender.

Place the butter, honey, and balsamic vinegar into a small sauce pan and cook over low heat until melted and well combined. Drizzle the sauce over the roasted parsnips and carrots then toss to coat evenly. Serve immediately. Enjoy.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by Epicurious

References

^{^} Epicurious (www.epicurious.com)
^{^} Garlic Roasted Chicken (www.gordon-ramsay-recipe.com)
^{^} Smashed Potatoes with Sour Cream and Chives (www.gordon-ramsay-recipe.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)