Vampire Killer Crispy Smashed Potatoes
Shannon Feltus | Urban Farm Foods
2-4 servings
35 minutes
25 minutes
Modern American
Appetizers/Snacks
What more do we have to say, we already told you GARLIC AND CHEESE. Made for, but not limited to risotto (one of the infamous chef-slaying dishes on Hell's Kitchen), this blend is a delicious mixture of garlic and parmesan, with a hint of umami from mushroom powder. Add potatoes and butter and you're in business.
Ingredients
- 8-10 baby Yukon gold potatoes
- 1 1/2 tablespoons Hell's Kitchen Vampire Killer
- 3 tablespoons melted butter
Directions
- Over medium-high heat, bring a large pot of salted water to a boil and cook the potatoes until fork-tender, about 30-35 minutes depending on how big your potatoes are. Drain the potatoes and set them aside.
- Combine melted butter with Vampire Killer seasoning.
- Toss the cooked potatoes with the garlic butter mixture in a large mixing bowl.
- Arrange potatoes on a baking sheet lined with parchment and use a drinking glass to gently flatten the potatoes until they are slightly smashed. Not fully mashed.
- Drizzle the leftover seasoned butter mixture on the potatoes.
Bake at 425°F for 25 minutes or until the potatoes are crispy and golden.
Recipe Products
Blend
Vampire Killer Garlic Parmesan Seasoning
Key Ingredients
Mushroom Powder, White Vinegar Powder, Nutritional Yeast Flakes, Garlic Granules, Parmesan Cheese Powder