Crushed Potatoes are a brisk and simple side dish for the weeknight to get you out of your trench! Think a heavenly potato with garlic, margarine, and Parmesan cheddar. That is to say, in the event that you would prefer not to make them now, I don't have the foggiest idea why not! Firm potatoes that are brushed with a garlic spread blend and after that prepared with salt and pepper. After that prepare them in the stove and afterward top with Parmesan cheddar! Sound flavorful, isn't that right?
I adore that these Smashed Potatoes are extravagant enough to serve to visitors however simple enough to make during the weeknight and pair with a supper. That is my sort of formula!
Fresh Smashed Potatoes are the best side dish ever! Consummately prepared with herbs and salt at that point beat with Parmesan cheddar.
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Ingredients
- 2 lb Yukon Gold Potatoes
- 3 cloves garlic minced
- 1/4 c. butter melted
- 1 Tbsp fresh parsley chopped
- kosher salt to taste
- ground black pepper to taste
- olive oil spray
- 2 Tbsp Parmesan cheese
Instructions
- Preheat oven to 450 degrees F.
- In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 20 minutes, or until they are fork tender. Strain; set aside.
- Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed).
- Mix together the butter, garlic and parsley. Pour over each potato. Season with salt and pepper to taste.
- Place in oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned.
For more detail : bit.ly/2YRlo0M
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