Are you looking for a meal that features potatoes that is really remarkable? Give my crispy smashed potatoes made in one pan a try. They have a tendency to dissolve in your mouth and are ideal for weeknights as well as holidays. At the same time as the potatoes are wonderfully crisp on the exterior, they are delicate in the middle. I can't tell you how lovely it is that they melt in your tongue. Not only does this recipe just need one pan, but it also makes cleanup a snap, which is a distinct advantage.
ABOUT THIS ONE PAN CRISPY SMASHED POTATOES RECIPE
Delicious and simple to prepare, this recipe for crispy smashed potatoes is sure to please. Ideal for use as a side dish throughout the week or as a menu item over the holidays. When you see how fast these mashed potatoes come together, you will be astounded.
HOW TO MAKE SMASHED POTATOES
Grab a large saute pan and add the rinsed petite gold potatoes. Make sure they are not stacked on top of each other. Add just enough water to cover the potatoes. Next, you’ll add the sliced shallots, minced garlic, rosemary, olive oil, butter, and salt into the water with the potatoes.
Let everything simmer in the pan until the water begins to evaporate. You should see a soft boil (not a rolling boil) begin to happen after 5-10 minutes. If you do not see a soft boil, turn up the heat. Once 3/4 of the water has evaporated, reduce the heat to medium low and use a ramekin to begin smashing the potatoes. Do not press them too hard or you will have a hard time flipping them. Once crispy on both sides, add 1/4 cup of chicken broth to deglaze the pan. Add the crispy potatoes to a serving platter and top them with grated parmesan cheese and a pinch of salt. Begin making the gravy.
HOW TO MAKE PAN GRAVY
Be sure to make a quick pan gravy from the crispy bits on the bottom of your pan. The pan gravy can be poured over the potatoes or served on the side for dipping. Almost like Canadian poutine, minus the cheese curds.
Once you remove the potatoes from the pan, add cornstarch and chicken broth over medium low heat. Be sure to scrape the bottom of the pan so you get the crispy shallots, garlic and rosemary. These are the little bits of magic in the bottom of the pan that you don’t want to waste.
Following the beginning of the thickening process of the pan gravy, sift the gravy and serve it on the side of the potatoes. By completing this stage, the whole recipe is elevated to a higher degree.
There are four servings in this recipe." In order to get nutritional information, please see below.
STORAGE
When storing any leftovers in the refrigerator for a period of three to four days, it is recommended to use a container that is airtight. Utilize the microwave to bring these potatoes back up to temperature until they reach the desired level of warmth.
