Smashed Potatoes

Smashed Potatoes

Crispy on the outside and tender on the inside, this recipe is a kids’ favorite. Change up seasoning to any herbs you like, or even Ranch seasoning.

Ingredients

2 pounds (1 bag) Star Spangled Spuds, or other baby potatoes, thoroughly washed
Large pinch of salt
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon chopped fresh herbs (rosemary, thyme, or chives)
Salt and pepper, to taste

Steps

Preheat oven to 450 degrees. Sort through potatoes, adding smaller ones directly into saucepan. Cut larger potatoes in half. Place potatoes and large pinch of salt in saucepan and cover with water. Bring to boil, then reduce heat to simmer 15-20 minutes until just fork tender. Drain potatoes.

Line 2 large, rimmed, baking sheets with parchment paper or aluminum foil for easy cleanup. Brush or drizzle olive oil on pan. Place potatoes in 3 rows lengthwise. Using bottom of drinking glass or potato masher, flatten each potato to about 1/2 inch thick. Brush or drizzle each potato with olive oil, sprinkle on garlic and herbs, then season with salt and pepper. Bake 20-25 minutes until golden brown. Rotate sheets half way through for even cooking. Serve immediately.

Source: Frieda’s Inc.

Butterlicious Smashed Butter Babies™

Butterlicious Smashed Butter Babies™

Ingredients

1 1/2 pounds Butter Babies™ potatoes, thoroughly washed
Large pinch of salt
2 tablespoons olive oil
2 to 3 cloves garlic, minced
1 tablespoon chopped fresh herbs (rosemary, thyme, or chives)
Salt and pepper, to taste

Steps

Preheat oven to 450 degrees.

Place potatoes and large pinch of salt in saucepan and cover with water. Bring to a boil, then reduce heat to simmer 15-20 minutes until just fork tender. Drain potatoes.

Line large, rimmed, baking sheet with parchment paper or aluminum foil for easy cleanup. Brush or drizzle olive oil on pan. Place potatoes in 3 rows lengthwise. Using bottom of drinking glass or potato masher, flatten each potato to about 1/2 inch thick. Brush or drizzle each potato with olive oil, sprinkle on garlic and herbs, then season with salt and pepper. Bake 15-20 minutes until golden brown.

Serve immediately.

Source: Frieda’s Inc.

Maple and Bacon Roasted Potatoes

Maple and Bacon Roasted Potatoes

Ingredients:

1/2 pound bacon, cut crosswise into 1/4-inch strips
3 pounds Star Spangled SpudsFingerling Potatoes, Organic Klamath Pearl Potatoes, or Butter Babies™, washed
3  3-ounce bags Shallots, peeled and sliced crosswise into rings
1/2 cup pure maple syrup
2 tablespoons unsalted butter
3/4 teaspoon cayenne pepper
1 tablespoon finely chopped fresh sage
Salt to taste, if desired

Steps:

Position rack in center of oven and preheat oven to 400 degrees. Coat a large, rimmed, baking sheet with nonstick cooking spray.

In large skillet over medium-high heat, cook bacon, stirring occasionally, until lightly browned and just crisp; it will finish cooking in the oven. Using slotted spoon, transfer bacon to paper towel-lined plate. Keep rendered bacon fat in skillet.

Place potatoes and shallots on baking sheet, pour 1-2 tablespoons bacon fat over them, season with salt, then toss to coat. Roast 30-40 minutes or until golden brown.

In small pot over medium heat, combine maple syrup, butter, cayenne, sage, and salt to taste. Cook until butter is completely melted. Remove from heat and stir in cooked bacon. Pour mixture over roasted potatoes and shallots, gently toss until well coated. Roast 15 minutes more, or until sauce becomes bubbly and potatoes are tender when pierced with fork.

Source: Created by Susan Russo for Frieda’s

Sun-dried Tomato Potato Salad

Sun-dried Tomato Potato Salad

Ingredients:

1 2-pound bag Frieda’s Star Spangled Spuds
1 cup sun-dried tomatoes in oil, drained and sliced
1 leek, trimmed and thinly sliced (white part only)
1/3 cup plain yogurt or light sour cream
2 tablespoons milk
2 tablespoons fresh basil, chopped
1 tablespoon fresh dill, chopped
1 clove garlic, minced
Salt and pepper, to taste

Steps:

Put potatoes in a large pot and add enough salted water to cover. Bring to a boil and boil potatoes until fork tender – about 15 minutes. Drain potatoes and cool. Slice cooled potatoes into 1/2-inch slices or chunky quarters and place into large bowl. Add 1/2 cup sun-dried tomatoes, and leek.

In a food processor or blender container, place remaining 1/2 cup tomatoes, yogurt, milk, basil, dill, garlic, and season to taste. Cover and process until smooth. Pour dressing over the vegetables and toss gently to coat.

Source: Frieda’s Inc.