Best 3 Parsley Smashed Potatoes Recipes

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When it comes to easy and delicious side dishes, parsley smashed potatoes should be at the top of your list. These simple yet flavorful potatoes are a great addition to any meal, and they can be dressed up or down depending on your personal preferences. Whether you're looking for a quick and easy weeknight dinner or a show-stopping side dish for a special occasion, parsley smashed potatoes are sure to please everyone at the table.

Check out the recipes below so you can choose the best recipe for yourself!

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)

Provided by Alison Roman

Categories     vegetables, side dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Kosher salt
1 1/4 pounds tiny potatoes (1 to 2 inches, about the size of a golf ball)
1/3 cup chicken fat, olive oil or peanut oil
Freshly ground pepper
2 tablespoons unsalted butter
1/2 small yellow onion, thinly sliced into rings
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper flakes
Flaky sea salt
1/4 cup chopped fresh flat-leaf parsley

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams

PARSLEY SMASHED POTATOES



Parsley Smashed Potatoes image

I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! -Katie Hagy, Blacksburg, South Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 6h20m

Yield 8 servings.

Number Of Ingredients 11

16 small red potatoes (about 2 pounds)
1 celery rib, sliced
1 medium carrot, sliced
1/4 cup finely chopped onion
2 cups chicken broth
1 tablespoon minced fresh parsley
1-1/2 teaspoons salt, divided
1 teaspoon pepper, divided
1 garlic clove, minced
2 tablespoons butter, melted
Additional minced fresh parsley

Steps:

  • Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.

Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 190mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY



Crisp Smashed Potatoes With Fried Onions and Parsley image

Number Of Ingredients 6

1 1/4 pounds tiny potatoes (golf ball sized)
1/3 cup olive oil
2 tablespoon butter
1/2 small yellow onion, thinly sliced into rings
1/2 teaspoon crushed red pepper
1/4 cup parsley, chopped

Steps:

  • Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
  • Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
  • eat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
  • Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
  • Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.

Tips:

  • For the best results, use Yukon Gold or Russet potatoes.
  • To make sure the potatoes are cooked evenly, cut them into uniform sizes.
  • Don't overcook the potatoes, or they will become mushy.
  • Use a potato ricer or a fork to smash the potatoes until they are smooth and creamy.
  • Add the butter, milk, and seasonings to taste.
  • For a crispy topping, sprinkle the potatoes with Parmesan cheese and bread crumbs before baking.
  • Serve the potatoes immediately, while they are hot and fluffy.

Conclusion:

Parsley smashed potatoes are a delicious and easy-to-make side dish that is perfect for any occasion. They are creamy, cheesy, and have a crispy topping that is sure to please everyone. Whether you are serving them for a weeknight dinner or a special occasion, these potatoes are sure to be a hit.

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