Party Potatoes
Potatoes for a crowd — crispy smashed potatoes, layered cheesy potatoes, twice baked potato casserole, cowboy potato casserole — for potlucks and Sunday dinner.
★ lunch
lunchCrispy smashed potatoes
These crispy little potatoes are the perfect side for almost any meal and they are so easy to make!
Crystal BIngredients
- 1 bag Little red or white potatoes
- 2 tbsp Olive oil
- What ever you love Seasonings
- 2 tbsp Melted butter
Instructions
- 1Preheat oven to 450. Wash and clean off any bad spots on the potatoes.
- 2Place in a bowl. Coat in olive oil and whatever seasonings you like. I use salt, pepper, garlic powder, onion powder, and smoked paprika.
- 3Place on a parchment lined baking pan.
- 4Bake for 20 minutes. Then remove from oven and smash with a glass cup or wooden spoon. Brush with melted butter.
- 5Bake for 30 minutes or desired crispness. Flipping half way through. Remove from oven and enjoy!
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Open in Pepper →Potatoes Everybody Goes Back For Twice
A pan of potatoes is the dish that disappears first, whether it's crisped up in olive oil or baked under a blanket of cheddar. They're cheap, they stretch, and nobody at the table ever turns them down.
Cooks on Pepper reach for these when there's a potluck on Saturday, a birthday supper, or a holiday table that needs one more side that feeds ten without any fuss.
Every recipe here is a potato worth passing around: crispy smashed potatoes, garlic Parmesan smashed potatoes, layered cheesy potatoes with Gruyere, twice baked potato casserole with bacon, slow cooker cowboy potato casserole, and Ruth's Chris creamy Parmesan potato casserole.
Quick Tips
- 1
Boil before you smash
Simmer baby potatoes 15 to 20 minutes, until a fork slides in easily, then press them flat and roast at 425°F so the edges crisp.
- 2
Slice russets thin and even
Aim for 1/8-inch slices so layered potatoes cook through in the same amount of time; a mandoline or steady knife hand both work.
- 3
Shred your own cheese
Bagged shreds carry starch that can turn grainy. Grate an 8-ounce block of cheddar or Gruyere for a smoother, meltier top.
- 4
Let casseroles rest 10 minutes
Pull the pan out and wait 10 minutes before serving so the cream and cheese set up instead of running across the plate.
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