Smashed Potato Salad Buttermilk Herb Smashed Potato Salad Place potatoes in a large pot and cover with water. add 1 tablespoon salt and bring to a boil over high heat. reduce heat to medium high; cook until potatoes are tender when pierced with a fork, 12 to 15 minutes; drain. preheat the oven to 425 degrees f (220 degrees c). line a rimmed baking sheet with parchment or foil. Preheat your oven to 425℉. line an xl baking sheet with parchment paper. boil your potatoes for 7 minutes or until fork tender. dry and transfer to your baking sheet. use the back of a glass to smash them down flat. brush them with olive oil and season with salt and pepper to taste. roast for 50 minutes to 1 hour or until golden brown and.
Herby Crispy Potato And White Bean Salad Avocado Skillet Brush the flattened potatoes with olive oil and season with salt and pepper. then, roast for 45 60 minutes, flipping halfway, until crispy and golden brown. 5. whisk. add the dressing ingredients to a bowl and whisk until smooth. stir the chopped pickle and shallot at the end and season with salt and pepper to taste. Once boiling, reduce heat to medium high, cooking potatoes until tender and can be pierced with a fork, about 12 to 16 minutes. drain. preheat oven to 400°f and line a baking sheet with aluminum foil, set aside. in a bowl combine potatoes with olive oil, garlic powder, salt, and pepper, gently tossing to combine. Instructions. preheat oven to 425 degrees f, and line a baking sheet with parchment paper. brush 1 tbsp of olive oil all over the parchment paper. bring a large pot with water to a boil over high heat, and add salt. add the potatoes and boil for 10 15 minutes (depending on the size of the potatoes) until fork tender. Preheat oven to 400 degrees. add your tater tots to a parchment lined baking sheet. bake for 10 minutes, then remove from oven and smash flat. i used the bottom of a glass to smash the tots. salt and pepper them, and return to the oven for 30 minutes or until they are crispy. step 2. in the meantime, make your sauce.
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