Batter Up and Fry: Tailgating Treats. “Smashed Roasted Potatoes” Reviewed by Momizat on . I know it is easy to fall into a rut when it comes to side dishes, preparing the same ones over and over. So much focus goes into coming up with a main dish tha I know it is easy to fall into a rut when it comes to side dishes, preparing the same ones over and over. So much focus goes into coming up with a main dish tha Rating: 0
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Batter Up and Fry: Tailgating Treats. “Smashed Roasted Potatoes”

I know it is easy to fall into a rut when it comes to side dishes, preparing the same ones over and over. So much focus goes into coming up with a main dish that by the time we get around to what to serve alongside it our energies have been exhausted. This is where I find that scouring blogs and food websites really helps to up my game. There are so many options out there besides simple mashed potatoes or sautéed green beans, and they often don’t take much effort or time.

One of the favorite side dishes I have come across from the internet is the Crash Hot Potatoes from The Pioneer Woman. The recipe takes small new potatoes and turns them into a crispy on the outside, soft in the middle, herb-topped treat that pairs well with so many things. It has turned into another one of those go-to side dishes for me, but always feels a little more dressed up than some of the regular standbys.

These crunchy nuggets of awesome will match up perfectly with your grilled meats at a tailgate. They also go really well with any meat made with gravy so you can drizzle that over top of the potatoes as well (but really, what is not made better by gravy?).

smashed rsted potat2

Smashed Roasted Potatoes

(adapted from The Pioneer Woman)

4 servings

20 new potatoes (small potatoes about 1 1/2″ in diameter)

4-6 TB olive oil

1 t. sea salt

1/2 t. pepper

1 TB fresh herbs (I prefer rosemary, but thyme, chives, parsley are also great)

 

Scrub the potatoes clean under running water, leaving the skins on.

Bring a large pot of salted water to a boil. Add the potatoes whole and cook until they are tender (they will fall right off of a fork if stabbed when ready), about 15-20 minutes. Drain the potatoes and allow to cool for a bit.

Heat the oven to 475 degrees.

Drizzle about 2 TB olive oil all over a large baking sheet or a couple of smaller baking sheets. Spread the potatoes out on the sheets, being sure to give them plenty of space in between. Use a potato masher or the back of a large fork to squish the potatoes down. Then turn the potato masher 90 degrees and smash a bit more (for a more even mash).

Use a basting brush to brush the remaining olive oil all over the tops of the potatoes. Sprinkle with salt, pepper and herbs. Place into the oven and cook until the potatoes are browned and crispy on top, about 20-25 minutes. Remove from the oven and serve immediately.

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About The Author

Sarah Bode-Clark

Sarah Bode-Clark was born in raised in small-town Kansas. She attended Kansas State University where she received a BA in Theatre and Spanish. A few years after college in the "Little Apple" she moved to the Big Apple--New York City--with her husband, Joe. She loves all things food and spends her time cooking, eating, catering, and waiting tables. Her culinary pursuits are documented on her blog, Chomping the Big Apple (http://chompdown.blogspot.com). On top of food, Sarah has always had a passion for sports, starting as a t-ball player when she was six, and as she played volleyball, basketball, and ran track through high school. Currently she has left behind the group sports and spends her free time running, and has run the NYC Marathon 3 times, hoping for number 4 in 2012. She also gets a big workout every week during the fall cheering on the Kansas City Chiefs (she is a pretty active/crazy/intense fan), and though she has never followed baseball as closely as other sports, the Royals have always had a special place in her heart.

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