We have a new favorite side dish - Smashed Potatoes! I have seen a few recipes for these in magazines recently, but opted for Pioneer Woman's recipe, she calls them Crash Hot Potatoes. I just know I can never go wrong with her recipes! I had made these for a Saturday dinner paired with Pork Chops. However, Brad was working late on a project and he didn't make it home in time. The kids were the first to try them and they all loved them. By the time Brad got home, they had cooled considerably and we waited for him to come inside. He ended up talking in the driveway with a friend for quite a while, so I brought the whole pan out for them to snack on. They were gone right away. I would say that's a good indicator of a great recipe.
Ingredients
- 12 whole New Potatoes (or Other Small Round Potatoes)
- 3 Tablespoons Olive Oil
- Kosher Salt To Taste
- Black Pepper To Taste
- Rosemary (or Other Herbs Of Choice) To Taste
Preparation Instructions
Bring a pot of salted water to a boil. Add in as many potatoes as you wish to make and cook them until they are fork-tender.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
On a sheet pan, generously drizzle olive oil. Place tender potatoes on the cookie sheet leaving plenty of room between each potato.
With a potato masher, gently press down each potato until it slightly mashes, rotate the potato masher 90 degrees and mash again. Brush the tops of each crushed potato generously with more olive oil.
Sprinkle potatoes with kosher salt, fresh ground black pepper and fresh chopped rosemary (or chives or thyme or whatever herb you have available.)
Bake in a 450 degree oven for 20-25 minutes until golden brown.
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Next up is a pinterest find from a few months ago. I've seen these Taco Cupcakes often, I even bought black beans to use in the recipe, but never made them. I ended up modifying two recipes to come up with this. It worked great and I would make these again. I took a picture showing all the different steps. It's much easier to see how they come together this way. Starting from the top left and working across, you can see each layer. The last three are completed cupcakes. I hope that makes sense?
Finished cupcakes - so easy to eat with your hands, a fun appetizer too!
The recipe closest to the one I used is found at Just Us. But, what I have listed below is what I used.
1 lb. ground beef
1 package taco seasoning
1 can canned black beans, drained and
rinsed
16 won ton wrappers (found in the produce
section)
5 T + 1t of queso dip or salsa con
queso
1 c chunky salsa
1 c shredded co jack
cheese
Brown the ground beef, drain, add the taco seasoning and water as noted on package. Mix in the beans. Spray muffin tins and layer as noted in picture, starting with won ton wrapper, then queso dip, meat mixture, salsa, cheese and again with won ton wrappers in order. Bake at 375 degrees for 20 minutes.
*** I had quite a bit of meat mixture left, so I enjoyed taco salads for lunch the next couple days. I wasn't complaining...
Enjoy!!!
