Vampire Killer Crispy Smashed Potatoes
Rated 5.0 stars by 1 users
Category
Appetizers/Snacks
Cuisine
Modern American
Servings
2-4 servings
Prep Time
35 minutes
Cook Time
25 minutes
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.
Author: Shannon Feltus | Urban Farm Foods
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.
