Crispy Smashed Potatoes It S All Good Vegan Preheat the oven to 450 degrees f (230 degrees c). line a baking sheet with parchment paper. place cooled potatoes in a single layer on the prepared baking sheet. use a potato masher or the heel of your hand to lightly press down on potatoes to crush them. spoon the oil herb mixture over each smashed potato. Cook potatoes until soft small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. it's ok if the skin splits. alternatively, steam or microwave them. preheat oven to 200°c 390°f (180°c fan). steam dry: drain the potatoes and let them dry in the colander for 5 minutes or so. smash!.
Breakfast Smashed Potatoes With Chive Sour Cream My Life After Dairy In a small bowl, mix together the olive oil and garlic powder and brush both sides of the potatoes with oil. season the potatoes generously with salt and pepper. bake in the oven for 40 45 minutes, flipping halfway through, until the potatoes are nice and golden and crispy to your liking. Instructions. preheat the oven to 425°f and liberally coat 2 baking sheets with olive oil. place the potatoes and 1 teaspoon of the salt in a large pot and fill it with enough water to cover the potatoes by 1 inch. bring to a boil and cook until the potatoes are soft and fork tender, 15 to 20 minutes. Heat the oven: preheat oven to 450 degrees near the end of potatoes boiling. drain, cool, and dry potatoes: drain potatoes into a colander in the sink and let cool 5 – 10 minutes. dry up any water leftover on potatoes with paper towels. transfer potatoes to a baking sheet. Instructions. place potatoes in a large saucepan and cover with about 1 inch of water. squeeze the juice of the lemon into the water and place the lemon halves in the pot as well. add smashed garlic cloves to the pot along with about 2 teaspoons of salt. bring to a boil and cook for 20 minutes.
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