Skip to main content

Quick Roasted Mini Potatoes/Smashed Potatoes

Welcome back! 
Today, we have another great side dish: this one is a quick recipe for roasted mini potatoes. This is something that can go with anything, and everyone likes potatoes, so everyone will like this dish! This dish also works with many different ingredients; you can use different types of potatoes or different seasonings on top.

Quick Roasted Mini Potatoes/Smashed Potatoes


Ingredients:

  • 1 pound mini potatoes
  • Olive oil
  • Salt and pepper to taste
To garnish:
  • Herbs
  • Parmesan/shredded cheese

Directions:

For standard roasted potatoes:
  1. Cut the mini potatoes to desired size (we usually cut them in half)
  2. Put a pot of water on the stove and put a little salt in it.
  3. Once at a boil, put the potatoes in the water. Cook for about 8-10 minutes until almost fully cooked.
  4. Put the potatoes on a baking pan and sprinkle with olive oil and your desired seasoning.
  5. Bake in the oven at 375°F until golden brown (maybe about 15 minutes).
For smashed potatoes:
  1. Don't cut the potatoes - leave them whole. 
  2. Put a pot of water on the stove and put a little salt in it.
  3. Once at a boil, put the potatoes in the water. Cook for about 12-15 minutes - it takes a little longer since they're whole.
  4. Using the bottom of a cup, a potato masher, or even a meat tenderizer, smash the potatoes. They should retain some structural integrity so that you can still pick them up without falling apart.
  5. Put the potatoes on a baking pan and sprinkle with olive oil and your desired seasoning.

  6. Bake in the oven at 375°F until golden brown (maybe about 15 minutes).

We often make this with an Italian seasoning mix and Parmesan cheese. You could also add paprika/cayenne to this for a little bit of color and spice. Another good herb to use would be rosemary; however, if you're doing this, cheese doesn't really go well with rosemary, so you can forgo the cheese. 
We called this a quick version of roasted potatoes because when you put the potatoes in the oven, they're already mostly cooked in the pot before, so the baking part is quite short compared to if they were cooked completely in the oven.

-Chefpo
Labels:

Comments

Post a Comment

Popular posts from this blog

Fig Crème Fraîche Cake

Welcome back!  Today, we have a cake featuring an interesting fruit: the fig! Figs are typically eaten dried or in some processed form because they don't stay fresh for long, so making this dish out of fresh figs was quite nice. Once completed, the fig flavor blends in very well with the rest of the cake and creates a dessert that is flavorful but not overly rich. Fig Crème Fraîche Cake Makes a 9" cake Ingredients: 1/2 pound figs, quartered (if you have big figs, maybe 6-8 slices) 120 grams cake flour 50 grams almond flour 2 teaspoons baking powder 1/4 teaspoon salt 50 grams sugar 60 grams honey 120 grams crème fraîche 3 eggs 1 teaspoon vanilla extract 1 tablespoon Grand Marnier 1/2 cup melted butter Directions: In a bowl, sift in the dry ingredients (cake flour, almond flour, baking powder, and salt). Mix this together. In another bowl, put in the sugar, honey, and crème fraîche, and mix them together.  One add a time, add the eggs and mix thoroughly. Add in the vanilla ...
Post a Comment
Read more

Brownie Cheesecake

Welcome back to Chez Chefpo!  Today, we have a delicious treat that combines two wonderful desserts into one! If you like brownies and cheesecake, you're going to like this too, as the two flavors really balance and complement each other. It also goes well with some fresh fruit and is a good final course of a meal. (In fact, you got a sneak peek at it in our Pasta Salad recipe!) Brownie Cheesecake Makes a 9" round pan Ingredients: Brownie: 6 ounces dark chocolate 4 ounces (1 stick) unsalted butter 2 tablespoons brown sugar 6 tablespoons sugar 2 eggs 1 teaspoon vanilla extract 75 grams cake flour 1 tablespoon cocoa powder 1 teaspoon espresso powder 1/2 teaspoon salt Chocolate chips (optional) Cheesecake: 8 ounces ricotta cheese 8 ounces cream cheese 4 ounces plain greek yogurt 2 eggs 50 grams sugar 1/4 cups dried fruit (cranberries, raisins, blueberries) soaked in rum/brandy/Grand Marnier Lemon zest (optional) In place of the ricotta cheese, you could use another 8 ounces of c...
Post a Comment
Read more

Pearl Meatballs

Welcome back!  Today, we have a unique recipe that comes from Central China: Pearl Meatballs! The name is quite interesting but makes sense: they're meatballs, but the translucence of the sticky rice that coats the meatball mirrors the luster of a pearl. It's often served on special occasions, like Lunar New Year, where everyone gathers for a feast and can enjoy this delicious dish. Plus, it's not even that difficult to make! Pearl Meatballs Makes about 30 meatballs Ingredients: For the meatballs: 1/2 pound ground pork 1/4 pound shrimp 80 grams (about 1/2 can) water chestnuts, finely chopped 2 tablespoons green onion, finely chopped 1/2 teaspoon ginger, minced 1 teaspoon soy sauce 1 teaspoon sugar 1 teaspoon rice wine 1 teaspoon sesame oil 1/4 teaspoon white pepper 1/2 egg white For the rice: 1 cup glutinous (sticky) rice Directions: Rinse the glutinous rice and soak in water for 2 hours. In a bowl, place all the ingredients for the meatballs and mix until even. The mixture...
Post a Comment
Read more