Menu Enter a recipe name, ingredient, keyword...

Delicious Potato Recipes Perfect for Potlucks and Parties

,
Gourmandize
Crispy Smash Potatoes 6/10

© Cesarz/Shutterstock

Crispy Smash Potatoes

Crispy smashed potatoes are the perfect marriage of creamy and crunchy! Boiled until tender, the potatoes are gently smashed to create craggy edges that crisp up beautifully in the oven. Seasoned to perfection and roasted until golden, these little bites are irresistibly flavorful. Pair them with your favorite dipping sauces for a crowd-pleasing appetizer or side dish that’s as easy to make as it is to devour.

Ingredients (for 4 servings):

  • 1 ½ lbs baby potatoes (Yukon Gold or red potatoes work well)
  • 3 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika (optional)
  • Salt and black pepper, to taste
  • Fresh parsley, chopped (for garnish)
  • Dipping sauces of choice (e.g., sour cream, aioli, or ketchup)

Instructions:

  1. Place the baby potatoes in a large pot and cover with cold, salted water. Bring to a boil, reduce the heat, and simmer for 15-20 min., or until the potatoes are fork-tender. Drain and let cool slightly.
  2. Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or lightly grease it with olive oil.
  3. Place the boiled potatoes on the prepared baking sheet. Use the bottom of a glass or a potato masher to gently press down each potato until it’s about ½-inch thick.
  4. Drizzle the smashed potatoes with olive oil, ensuring each one is well-coated. Sprinkle with garlic powder, smoked paprika (if using), salt, and black pepper. Roast in the oven for 25-30 min., flipping halfway through, until the edges are crispy and golden.
  5. Remove from the oven and garnish with chopped fresh parsley. Serve immediately with your choice of dipping sauces.

More steaming articles



Chef Tips and Tricks

VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!