Broken potatoes – spend with money.

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Baby potatoes are lightly battered with olive oil and rosemary and baked until they're brown and crisp on the edges with a fluffy, soft center.

Smashed potatoes are an easy and delicious side dish that everyone loves!

Sheet Pan Roasted Potatoes

Crispy mashed potatoes

  • Super easy! This one-pan recipe offers a quick and easy way to make a flavorful potato side dish. No need to peel or whip. It only takes a minute to break in.
  • Crispy mashed potatoes are one. Applicable Directive Which pairs well with any meat dish, but can also be filled with toppings and served as an entree.
  • Try it. Alternative Cooking methods! For an easy mashed potato recipe, try the air-fried version below. Cleaning will be a breeze!
INGREDIENTS FOR ROSEMARY In a glass bowl, mash the potatoes and pour the oil into it.

Mashed Potato Ingredients

potatoes – New or baby potatoes are soft, sweet and ideal for this mashed potato recipe. Use thin-skinned red, gold or white potatoes of uniform size.

Olive Oil – Extra virgin olive oil is the best flavor for potatoes. If you want a sweeter taste, add melted butter and garlic to the oil.

herbs – Fresh rosemary is a classic seasoning for potatoes, use fresh or dried. You can add other dried herbs to the mix or sprinkle with fresh herbs like parsley to serve.

How to make Mashed Potatoes

  1. Boil whole baby potatoes until fork tender. As directed below.
  2. Drain, place on pan and flatten with glass bottom.
  3. Brush potatoes generously with olive oil and season with rosemary, salt and pepper.
  4. Fry until crisp and golden.

In the air fryer:

  1. Preheat air fryer to 400°.
  2. Place whole, unpeeled potatoes in the air fryer basket, barely touching, and cook for 15-20 minutes.
  3. Break them into a single layer, without removing them from the basket. Brush with oil and sprinkle with seasoning. (as directed below).
  4. Bake for another 15-20 minutes until golden brown and crispy.
Roast mashed potatoes with parsley and chives on parchment paper

Toppings for mashed potatoes

Top crispy mashed potatoes with your favorite toppings, such as sour cream, bacon, Parmesan cheese, or chopped chives.

Tips and tricks

  • Use the bottom of a glass to smash the potatoes. Crush them about halfway until the skin breaks.
  • To make ahead, prepare the potatoes to the breaking point, then refrigerate in an airtight container for up to 2 days. Then season and roast as directed in the recipe below.
  • Leftovers can be refrigerated for 3-4 days, or frozen for up to a year.

More potato goodness

Have you made these roasted potatoes? Be sure to leave a comment and rate below!

Baked raw potatoes on a baking sheet with chives

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Roasted Mashed Potatoes

Potatoes are brushed with a rosemary oil mixture, then baked and smashed for a beautiful side dish!

Preparation time 10 minutes

Cooking time 50 minutes

Full time 1 the hour

the author Holly Nelson

A rimmed baking pan
Aluminum foil with white background
  • Preheat oven to 450˚F. Line a large baking sheet with foil.

  • Bring a large pot of salted water to a boil over high heat. Add the baby potatoes and simmer for 12-15 minutes or until just tender. Drain and cool slightly.

  • If desired, line a sheet pan with nonstick foil or parchment paper. Place the potatoes on a baking sheet and press them to a half-inch thickness with the bottom of a heavy glass.

  • Brush each potato very generously with olive oil. Crush the rosemary lightly. Sprinkle with rosemary, salt and pepper.

  • Roast the potatoes in the oven for 30-40 minutes, flipping after 20 minutes or until brown and crispy.

  • Serve with toppings as desired.

If you don't have baby potatoes, use medium-sized Yukon Gold or red potatoes cut into quarters.
You can keep boiled and mashed potatoes covered in the fridge for up to 2 days and just roast them as per the recipe before serving).
Additional dried herbs or spices, such as garlic powder, can be added to the potatoes if desired. Fresh garlic can burn and is not recommended.
Store leftover mashed potatoes in a covered container in the refrigerator for 3-4 days.

Calories: 198 | Carbohydrates: 27Yes | Protein: 3Yes | fat: 9Yes | Saturated Fat: 1Yes | Sodium: 10mg | Potassium: 637mg | Fiber: 3Yes | Sugar: 1Yes | Vitamin A: 10IU | Vitamin C: 29.8mg | Calcium: 18mg | Iron: 1.2mg

Nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Appetizer, side dish
the meal American
Baked potatoes on a sheet pan with a lid
Easy Roasted Potatoes with Writing
Close the roasted potatoes with the writing.
Cover with roasted raw potatoes and tittle on a sheet pan.



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