Thursday, August 1, 2013

Crispy Smashed Roasted Potatoes


The other day when hubby was grilling, he asked me to throw together a potato dish.  I had some gorgeous red potatoes in the pantry that were the perfect size to steam whole.  While I did that I remembered a recipe I had seen for Crispy Smashed Roasted Potatoes and decided to pull it up.  I used this great recipe as the base for my creation.  My side dish has a few extra ingredients because I just kept going back for "one more thing."   The one more thing was actually only two more things.  I added some sweet and tasty slowly caramelized onions and then, because I could, I crumbled some crispy bacon on top of this. I was so happy with this creation and I hope you give it a try - I know you'll enjoy it too!

recipe adapted from Fine Cooking 
Ingredients:
  • 10 to 15 baby red  potatoes (less if they're bigger and more if they're smaller)
  • 2-3/4 tsp. kosher salt
  • 1/2 cup extra-virgin olive oil
  • 1 small onion, roughly chopped
  • 3-4 pieces of bacon 
Directions:
Place your potatoes in a large saucepan, one big enough to fit them in a single layer if possible. Cover the potatoes with at least an inch of water. Add 2 tsp. of kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and continue to cook the potatoes until they are completely tender and can be easily pierced. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.
When the potatoes are done cooking, let them drain a bit on some paper towels or a dish towel. Now it's time to flatten them, fold another dishtowel into quarters, and using it as a cover, gently press down on the  potatoes one at a time with the palm of your hand to flatten it to a thickness of about 1/2 inch. Some of them will break, that's OK - they still taste good!  
Place these potatoes on a foil lined baking sheet and drizzle with olive oil (being sure the oil also goes under the potatoes) then sprinkle with salt and place in a 450 degree oven.  Roast these potatoes for about 30 minutes (flipping once) or until browned on the sides. 
while they are in the oven go ahead and caramelize the onions and brown the bacon.
Serve the potatoes topped with the onions and then crumble the bacon on top.
One year ago today I made Savory Granola 


5 comments:

  1. Yes, thank you - bacon, potatoes and onions - perfection!!!
    mary x

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  2. These look delicious! I was just planning meals for the week. I'm glad I found this!

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  3. Hi Danielle,
    I will have a double serving please! Thank you so much for sharing your awesome recipe with Full Plate Thursday. Hope you are having a great weekend and come back soon!
    Miz Helen

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  4. Congratulations!
    Your recipe is featured on Full Plate Thursday this week. Have a good week and enjoy your new Red Plate!
    Miz Helen

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  5. I've made smashed potatoes before , but not with caramelized onions. Love the idea..

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