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Thread: Smashed taters

  1. #1
    Join Date
    Aug 2008
    Location
    Reno, Nv
    Posts
    3,632

    Smashed taters

    We do these all the time with little red potatoes...like tonight! Small red potatoes, no more than 2" diameter. We toss them in the MW for about 3 minutes...basically cooked, but adjust to you doneness. Let them cool cuz those little suckers are hot!! Now here is the fun part...hit it with a spritz of cooking spray, grab a drinking glass and squish it!! About 1/2-3/4" is yummy. Oven to 400* and rack about 5" front the upper element. Season with salt, pepper and we like some Bam!(Emeril's seasoning...don't leave home without it!). Drizzle of EVOO and some cheese of your choice. Times vary but usually 10 minutes is swell...cheese melt and a tad toasted is a good sign. If you need an extra on the plate...these are great. Not a big filler unless you go for 2 or 3, but really tasty! Grub up!!
    Your Respiratory Therapist wears Combat boots

  2. #2
    Join Date
    Mar 2008
    Location
    new york city burbs
    Posts
    10,188
    I love those little red potatoes, my wife usually cooks them in a pan in oil, sprinkled with seasoning and salt and all that bad stuff.

    Ill show her this, even though Im really not supposed to eat this stuff.
    Human Test Dummy

  3. #3
    Join Date
    Aug 2007
    Location
    Reno NV
    Posts
    13,357
    Oh yeah, that's some yummers.
    Programmer - An organism that turns coffee into software.
    If all your friends are exactly like you, What an un-interesting life it must be.
    "A door is what a dog is perpetually on the wrong side of" Ogden Nash


  4. #4
    Good call. I should have thought of that. We've made smashed potatoes, but I always cooked them in the oven, then smashed, then grilled them till crispy.

    When we do baked potatoes, I microwave them till cooked, then put them into the oven to crisp. Can't believe I never thought about microwaving the small taters.

  5. #5
    Join Date
    May 2007
    Location
    Thomasville, GA
    Posts
    5,992
    Yep - gotta try those sometime!

    My problem is that LOML and the neighbors want GARLIC smashed taters like I make them. Nothing to it, but to do it! Five pounds of russet potatoes cut to 1" to 1.5" square - add salt and garlic powder to the water to boil them - when softened, drain in a colander - add a stick of real, unsalted butter to the cooking pan while still hot along with a half cup of milk - dump the taters back into the pan and add about a quarter cup of minced garlic - mash and add more milk to get the consistency you like. Yum!
    Bill Arnold
    Citizen of Texas residing in Georgia.
    NRA Life Member and Member of Mensa
    My Weather Underground station

  6. #6
    Join Date
    Aug 2008
    Location
    Reno, Nv
    Posts
    3,632
    Yummy Bill!! You know what I want to see, not a hijack...We used to make fried potato pancakes. Left over mashed potatoes and whatever mom put in. Saturday morning with sausage and waffles...happy beats cholesterol any day!
    Your Respiratory Therapist wears Combat boots

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