I love all potatoes. Especially Idaho potatoes. Mr. Man is an Idaho potato; well his high school mascot was an Idaho potato. A Russet to be exact! I love them baked. I loved them smashed. I love them fried. I love them in a salad. I love them in a hash. So when I watched 5 Ingredient Fix and saw these I knew I would love them too and I do. Try them, you will love them!
Roasted, Smashed and Loaded Potatoes
·1 pound small red bliss potatoes
·6 tablespoons garlic-infused olive oil, divided
·Kosher salt and freshly cracked black pepper
·1/2 cup finely grated Parmigiano-Reggiano
·1/2 cup sour cream
·1/4 cup sliced scallions
Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drainany remaining water and let rest 8 minutes.
Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzlethe remaining 3 tablespoons olive oil over the potatoes and roaston the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour creamand scallions. Serve immediately and enjoy!
I love the ideas of others. And I believe imitation is the sincerest form of flattery. So when I heard about this from D1 who heard about it from D2 I knew instantly I too had to try. I carry a camera everywhere for picture taking; but mostly I just carry it. But every now and again I am able to get a shot off that I believe is magical. And this shot is definitely one of them. I just love it. So since this is the month of 30 pictures what better time to enter a photo contest.