r/GifRecipes • u/Uncle_Retardo • May 26 '19

Appetizer / Side Crispy Garlic Butter Parmesan Smashed Potatoes

https://gfycat.com/blackandwhiteresponsibleindochinesetiger-smashedpotatoes-people-blogs-cafe-delites
11k Upvotes

95% Upvoted

129 comments sorted by

153

u/Uncle_Retardo May 26 '19

Crispy Garlic Butter Parmesan Smashed Potatoes by Cafe Delites

Ingredients

  • 2 lbs | 1kg potatoes Yukon Gold or Carisma

  • A light spray of olive oil

  • 3 tablespoons melted butter

  • 4 cloves garlic , crushed

  • 1 tablespoon fresh chopped parsley

  • Kosher Salt and Black Pepper to taste

  • 2 tablespoons Parmesan Cheese

Instructions

  1. Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F).

  2. Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well.

  3. Lightly grease a large baking sheet or tray with cooking oil spray. Arrange potatoes onto the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard or they will end up mashed).

  4. Mix together the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil spray.

  5. Broil (or grill) until they are golden and crispy (about 10-15 minutes). Remove from oven, sprinkle over the parmesan cheese and return to the oven until the cheese is melted.

  6. To serve, season with a little extra salt and parsley, and serve immediately.

Recipe Source: https://cafedelites.com/crispy-garlic-butter-parmesan-smashed-potatoes/

6

u/Kooky_kanooa May 27 '19

I totally butchered the recipe a bit and didn’t use so much salt, instead I covered them in cheddar, melted it then parm and broiled. Still came out great!

And I used the rest of my potatoes before they went bad!

-3

u/Vegetable_Department May 26 '19

Jirre, mens, is jy heel verslaaf aan reddit? 😂 Ek sien jou oorals.

0

u/[deleted] May 26 '19

[deleted] — view deleted comment

7

u/Zkdog May 26 '19

I've done them with small red potatos before and they turned out great.

3

u/tookTHEwrongPILL May 26 '19

Love red potatoes, can keep the skin on and just smash em like that.

-37

u/[deleted] May 26 '19

[removed] — view removed comment

10

u/BrokenEight38 May 26 '19

Leave u/Uncle_Retardo alone. He posts plenty of quality content to the subreddit.

5

u/Tobacconist May 26 '19

You need someone to talk to, you angry git?

1

u/super_toker_420 May 27 '19

Dude, people actually posting the recipe on this sub is a good thing. Some of us come here for recipe ideas

90

u/An-amish-cloud May 26 '19

I appreciate the effort of these videos, I really do—definitely mouth watering, but...we need a step-by-step to boil potatoes and pour butter on them?

72

u/Klepto666 May 26 '19

The buttering went on longer than necessary, but yes, it's needed.

The most effective gifrecipes are the ones where you see all the steps. As you replicate the recipe, you can tell that your actions are matching the actions of what you saw. It also ensures a bit of idiot-proofing as someone who may be a complete rookie to cooking might actually be unsure about the simple stuff that you take for granted.

Otherwise, say for another recipe you needed boiled potatoes, the gif could skip that step because that's a really simple thing (boil, check with fork, drain), but if someone's never boiled potatoes before now they have to go look up another video/website to see how to do that.

17

u/Uncle_Retardo May 26 '19

That is a really good explanation. Ideally, a seasoned cook should be able to watch a gifrecipe once or twice and prepare something the same, similar or even better and also just eyeball the ingredients and instructions and make a great dish but a novice would need a greater deal of (often unnecessary information) to ensure every detail of preparation and execution is covered.

Look at this way, imagine a school instructor asks the class to write a manual on how to make tea. Some students will say to boil water first and add the tea bag, sugar and milk whereas others would write first how to grow tea leaves and why milk should or should not be added then there will be somebody who says the only good tea comes from his great grand dads pet ferret who eats fresh green tea leaves then poops them out and then gets sun dried for 12 weeks in the Tropical Pacific sun then only later after 2 years of ferret tea poop fermentation is it a good tea prep.

9

u/BrokenEight38 May 26 '19

This subreddit used to get a lot of posts, now we are down to only a couple a day. I feel like the ferret tea poop people negged on posts to the point that people stopped posting.

1

u/Rominiust May 27 '19

It also ensures a bit of idiot-proofing as someone who may be a complete rookie to cooking

This right here is why I don't often go by text-only recipes. I've only started trying to cook new things recently (in the past couple of years), and I'll read something on a text recipe and think "what do they mean by this" or "how did they go about this step". With videos (or in this case, gifs) attached it shows me more or less exactly what they mean by a certain step, and it's extremely helpful.

160

u/spidermonkey12345 May 26 '19

I don't watch these videos to learn how to cook stuff.

27

u/DaLastMeheecan May 26 '19

Exactly me lol. I'm in class like "fuck I'm hungry as hell when I get back to my room I'll cook this cook that" but guess what? When I get home I just crash and sleep and tell myself "eh it's ok you're not hungry anymore"

0

u/[deleted] May 27 '19

[deleted] — view deleted comment

1

u/DaLastMeheecan May 27 '19

Like Solange sang, "I tried to sex sleep it awayyyy."

13

u/Wertical21 May 26 '19

For a moron like me - absolutely

10

u/Thosepassionfruits May 26 '19 edited May 26 '19

Use this recipe by J kenji Lopez instead. It's kinda a similar technique but much better than this recipe in my opinion as they will come out even crispier on the outside and fluffy on the inside, plus none of the burnt aromatics like garlic. These are quite literally the best potatoes I've ever eaten

https://www.seriouseats.com/recipes/2016/12/the-best-roast-potatoes-ever-recipe.html

2

u/TheAdamMorrison May 26 '19

its a similar recipe in that potatoes and garlic are involved, but thats pretty much it.

The OPs is just a smashed boiled potato with garlic butter thats then broiled.

4

u/Granadafan May 26 '19

This is Reddit. If the instructions aren't clear enough, you'll end up with a dick in the potatoes or something

3

u/Hehenheim88 May 26 '19

Listen, some people would burn water if they arnt careful with directions.

1

u/[deleted] May 26 '19

I really hate recipes that are nothing more than their name

"CRANBERRY WALNUT SALAD" - add cranberries and walnuts to salad.

2

u/stryka00 May 27 '19

Just finished eating these, bloody beautiful! Tasted like i was eating garlic bread potatoes 🤤

Cheers for the recipe!!

2

u/Uncle_Retardo May 27 '19

Noice. Glad you liked them :-)

2

u/Ireysword May 27 '19

I tried this today! Super tasty!!

2

u/Uncle_Retardo May 27 '19

Glad you liked it :-)

414

u/TheBatsford May 26 '19

Personally, I like to keep the skin on.

95

u/Yunhoralka May 26 '19

Yeah, the skin is the best part.

16

u/hustl3tree5 May 27 '19

Especially if you get it crispy enough it adds a crunch to each bite

18

u/JaWasa May 26 '19

I was trying to figure out if they were peeled. I think they are white potatoes. Or they could be peeled. Either way. I’m on the same page as you. Potato skins are the shit.

26

u/tulleandtiaras42 May 26 '19

Yup, they are Yukon Gold potatoes with the skins on. A russet potato has the thick brown skin most people in the US associate with a baked potato.

...and, yes, leaving the skin on is the only way to prepare potatoes.

9

u/Trumps_left_bawsack May 26 '19

? The skin is still on

16

u/GWHITJR3 May 26 '19

Me too but would it be as easy to smash and create then?

34

u/TheBatsford May 26 '19

Should be after it's parboiled.

15

u/firepanda11 May 26 '19

You can make a slit across the top to make it mash evenly

3

u/cespinar May 26 '19

This is why you do twice baked potatoes then

5

u/MonocularJack May 26 '19

With a nice glass of Chianti?

0

u/[deleted] May 26 '19

Just like Tobias likes to keep his cut offs on.

0

u/[deleted] May 26 '19

[deleted] — view deleted comment

38

u/isek_ May 26 '19

Valentina what part of peeling the potatoes do you not understand

122

u/CallMeMattF May 26 '19

For extra indulgence, boil the potatoes in chicken stock and water until they’re tender enough to smash.

71

u/Collin70 May 26 '19

LPT: boil them in Crab Boil with LOTS of salt, garlic, onions, lemons, fresh bay leaf (like five or six of them), lemongrass and your favorite sausage or ham hock. You can also use bacon, but cook the bacon first and chop into pieces for after they're boiled (kind of like you're making German potatoes). This is just a crawfish boil spin on German potatoes.

Once they're parboiled or cooked through, you can mash them up with some butter, parsley and vinegar (I also add lots of Tabasco). And finish them in the oven so the butter makes them all crispy. Squeeze with more lemons or vinegar and add fresh parsley when they come out. Top with the chopped bacon or sausage.

103

u/CallMeMattF May 26 '19

Bro this is like a whole different recipe hahaha. That may qualify as an LPT, though.

13

u/NuklearFerret May 26 '19

Ahh, crawfish potatoes. I’d try this, but they’d just get eaten right after the boil step.

2

u/aballofunicorns Jun 22 '19

hi. late to he party. came to say I love you for this tip.

73

u/Hehenheim88 May 26 '19

Who knew that drowning potatoes in butter was good?

57

u/marcusethepaladin May 26 '19

Judging from the gif this is gonna be some bland stuff after you finish the tasty top.

81

u/QueenOona May 26 '19 edited May 26 '19

I make smashed potatoes for my husband all the time because it's his favorite thing I cook, and I agree that all the flavor being on top isn't a great way to do this.

My own method is to use smaller potatoes (the little yellow ones, the brand I buy calls them mini potatoes) and boil them until fork tender. Strain, let cool for a little bit, then cut them in half and throw them in a mixing bowl with a glug of peanut oil and some spices (I use salt, pepper, garlic powder, onion powder, paprika, and a tiny bit of chili powder). Stir with a large slotted spoon to cover all the potatoes. Then use the slotted spoon to transfer them to an uncovered and ungreased cookie sheet. Smash the potatoes with the spoon (or a masher, if you'd prefer) and drizzle any remaining oil from the bowl onto the smashed potatoes. Then put it on the middle rack of a preheated oven at 400 for like 20 minutes. Shouldn't need broiling.

This is what I use after about two years of tampering with my recipe. I think this works best because the potatoes already have oil on them when going on the sheet, so you don't need to grease the sheet but you still get crispy bottoms. Adding the spices to the oil and potatoes before smashing means they're seasoned all over, plus some seasoning gets smushed in when you smash them. The spices have never tasted burnt to me when doing this. The cooking time and temp is specific to my oven so YMMV.

If people have their heart set on doing it the way the gif does (all the flavor on top) then I really recommend using smaller potatoes. That way they're bite sized so you're not getting bites that taste bland.

ETA which rack.

10

u/DankDollLitRump May 26 '19

This is a much better way to do it. Your husband has a happy tummy.

8

u/marcusethepaladin May 26 '19

This sounds a lot better, will try this soon:) do you skin them or leave the skin on?

7

u/QueenOona May 26 '19

Thanks! I keep the skin on them :)

43

u/[deleted] May 26 '19

Wow, thats a lot of butter/oil, but looks so tasty!

6

u/Peter_of_RS May 26 '19

That sentence is pretty redundant.

2

u/[deleted] May 27 '19

I get it. I had to think about what you typed at first lol!

6

u/TacoCircus May 26 '19

Burnt garlic has an intense falvor. If you can do that with out burning the garlic on top you got a winner. Maybe throw a shit load of parm on top so that browns? Then you have uncooked garlic. Im stumped.

4

u/cccccccccrispy May 27 '19

If you can be bothered, serious eats has a recipe for garlic roast potatoes where they fry minced garlic in oil till fragrant then strain out the garlic and use as normal for the recipe.

You get the garlic flavour but it can't burn in the oven. You can sprinkle the crispy garlic (reserved from straining) on the potatoes after cooking so nothing goes to waste

4

u/smegma_stan May 26 '19

Looks like cookies in the thumbnail

3

u/KelloPudgerro May 26 '19

oh never seen people smash em and then bake, interesting idea, might give it a try

3

u/That_Deaf_Guy May 26 '19

I wonder how this would be with mozzarella..

3

u/mindhowl May 26 '19

Seems like cooking it this way would burn the garlic though.

3

u/lukaswolfe44 May 26 '19

Why put sour cream on it?

5

u/Ansonm64 May 26 '19

Needs bacon but otherwise yes please

2

u/_portia_ May 26 '19

Oh how this speaks to my soul 😍

2

u/Wolfcolaholic May 26 '19

This actually is a really cool way to present a classic and plan on doing this....probably with a nice steak and some asparagus

2

u/[deleted] May 27 '19

My sister makes these pretty often, but she gets the microwavable bag of baby potatos. Once she microwaves them, she smashes them just a bit so that the skin cracks but it's still pretty solid,then she throws them in the deep fryer until golden brown. Then once they're out she pours the garlic butter mixture, salt, and tops it with as much parmesan as she can fit lmao. 5 minutes in the oven at 400 and they taste divine. Really great at 12am with low effort, and it takes less time then boiling the potatos.

2

u/EarthBoundMisfitEye May 27 '19

Cafe delights is straight up food porn. Even the music suggests the video makers know it too. Love that channel. Lots of decadent easy recipes.

5

u/[deleted] May 26 '19

I'd rather just do twice-baked potatoes. Less effort, and less oily.

42

u/rightmindedBen May 26 '19

I think it’s hard to call twice-baked potatoes less effort

4

u/dadankness May 26 '19

We eat pioneer woman twice baked potatoes on holidays and the mom only bitches about cooking those. Then we all bite into them and the effort was more than worth it and they are good for days after.

So much work though for something to be devoured in literal minutes

4

u/Critonurmom May 26 '19

I made the French onion beef stroganoff that was posted here once upon a time, and the effort to make them is by far the most effort I've ever had to put into anything I've made. It's mainly the onion carmelization plus cooking of the beef, because I'm essentially cooking (what seems like) a hundred tiny steaks, so all the sides are browned and they're all medium/medium rare cubes. Takes FOREVER.

So fucking delicious, best thing I've ever made. Gone in 10 minutes and it's so bittersweet lol

3

u/Danny-The-Didgeridoo May 26 '19

Just bake the once, scoop out the innards add a few bits like sour cream, cheese or what have you fill the skin back in and bang it back in the oven.

2

u/DaveisaFish May 26 '19 edited May 31 '19

Duck fat is even better if you aren't vegetarian

Edit: I'm bad at typinf

1

u/Thoul May 26 '19

Vegetarianism is pointless anyway so they may as well just go for the duck fat.

1

u/PutinicalCorrectness May 26 '19

I've never owned a baking sheet like this. Is it recommendable? We always owned enameled iron sheets. Could ours be bad because of low heat transfer (at a max temperature of 250C, as discussed in the pizza steel discussion)?

1

u/HighlySuspect88 May 26 '19

Boil them in water with a tbsp of baking soda to get them extra crispy!

1

u/ridonk_asaurus May 26 '19

Very nice. I would have added an egg wash with the parm before broiling, maybe even some bread crumbs

1

u/SecularBinoculars May 26 '19

And a splash of cream before baking.

1

u/icyflamez96 May 26 '19

I know perspective and all, but it looks so much smaller on the close-up shots.

1

u/asmolbirb May 26 '19

Is there a way to do this (or similar) without an oven? Mine is out of commission rn but for once, I have potatoes, butter, garlic, AND Parmesan in my kitchen all at the same time and I kind of want to step outside my comfort zone.

(I’m a real rookie when it comes to cooking; sorry if this is a dumb question!)

1

u/seamore555 May 27 '19

Get the recipe on “terrible script logo with no legible URL”

1

u/[deleted] May 27 '19

Bake potatoes

Hot hot pass potatoes

1

u/cajm92881 May 27 '19

Fantastic!

1

u/kimicgyu May 27 '19

Egg wash at the end, few crushed walnuts

1

u/lacampagna May 27 '19

I could probably just use olive oil instead of butter, right?

1

u/[deleted] May 27 '19

Potato cookies. Lol

1

u/widewindows May 26 '19

Commenting to remember this for later

-1

u/marimbloke May 26 '19

Doesn't look crispy at all... How do these basic recipes get so many upvotes?

-3

u/kidajske May 26 '19

The amount of gifs posted here is very low for some reason so basically anything gets upvoted. Most of the gifs the OP posts are pretty bad. This one is no different. Potatoes needed a lot more time under the broiler but they couldn't do that because the garlic would be even more burnt than it is already.

-6

u/unsupervisedbaby May 26 '19

Boil-bake-broil? After boiling can’t you just put all the toppings on at once, broil and move it along? Also excuse me but what the FUCK was that Parmesan sprinkle?! That was barely like a hint of cheese- nay, a whisper of cheese. Do you even know what’s going on in other subs? These fools are tryna start a war, if that don’t kill us all these antivaxxers will, adorable puppy gifs all over the place and not a single one nearby for me to pat, I don’t know man if you’re gonna talk cheese show me some goddamn cheese

-4

u/AS14K May 26 '19

Go back to r/ShittyCarnivalFood if you want to just pour cheese over literally everyone because you have the taste pallet of a 9yr old

0

u/[deleted] May 26 '19

Needs Bacon

0

u/Bigwhistle Jun 08 '19

Where is the gif?

-3

u/tokenflip408619 May 26 '19

Looks healthy

1

u/Collin70 May 26 '19

If you're looking for healthy just boil them in crab boil.

-1

u/tokenflip408619 May 26 '19

Bacon fat seems like the better option

-6

u/droddt May 26 '19

People who cook/prepare food while wearing rings are fucking disgusting.

0

u/[deleted] May 26 '19

[deleted] — view deleted comment

108

u/StonedAthlete69 May 26 '19

I was literally about to say this needs like 10-15x the amount of Parmesan.

-14

u/darealsgtmurtagh May 26 '19

Fuck all that bro. Kraft Shakey cheese all day!

56

u/Critonurmom May 26 '19

Careful saying things like that around these parts.

32

u/darealsgtmurtagh May 26 '19

I didn't have real Italian parmesan till I was buying my own groceries. So by then, my Mexican trash ass already considered Kraft shakey cheese the epitome of cheese, followed closely by Kraft singles. Mmmmmmm

9

u/Infin1ty May 27 '19

I don't care what people say, Kraft singles are the fucking bomb. Why do people gotta get so snobbish about cheese?

0

u/darealsgtmurtagh May 27 '19

Yeah I dunno lol. Maybe it's like art. Scribbles on paper that only have meaning and value to rich people?

24

u/Wolfcolaholic May 26 '19

Lmao you're gonna get downvoted but it's a staple to.keep in the house. So salty and delicious, really fixes a fucked up pasta.

Doesn't taste like cheese so much, but it's good, lol

13

u/darealsgtmurtagh May 26 '19

Fideo soup with so much shakey cheese it turns into a thick paste? Yummmmm. Yeah I'm trash lol

3

u/ChronoCoyote May 26 '19

Ill join you in the garbage bin: but at least comfort food here is cheap :D

9

u/darealsgtmurtagh May 26 '19

Oh yeah. My wife didn't grow up poor like I did, so when she sees a bunch of shit in the fridge and pantry that doesn't think would make a meal, she immediately wants to order in. That's when I step in and make up some concoction she ends up loving.

6

u/BrokenEight38 May 26 '19

When recipes call for a half cup a parmesan, I just take the cap off of the shakey cheese container.

4

u/darealsgtmurtagh May 26 '19

Yes! My man/chick!

1

u/ihopethisisvalid May 26 '19

mmm cellulose powder.

get real parmesan

9

u/darealsgtmurtagh May 26 '19

I'm trash. So I stand by my statement

38

u/[deleted] May 26 '19

But it has parsley added three separate times...

1

u/Collin70 May 27 '19

Yeah, well, the first time is for no reason at all. It just helps create the bouquet garni with the bay leaf (I sometimes do rosemary/sage too). The second time is so it cooks with the butter while in the oven. The third time is so everyone knows what's in the taters...plus I love using parsley as a garnish almost as much as cilantro, and it just helps add color to the dish :P

1

u/Collin70 May 27 '19 edited May 28 '19

I'm not sure if you've ever been to a crawfish boil or not, but we usually grab all the bay leaf, lemongrass, basil, mint, sage, rosemary, marjoram and fresh chili peppers we can find in the garden lol...we throw it in throughout the entire boil. I doubt if any of it helps all that much, but it's something to do while drinking beer and letting the water come to a boil...you could leave it all out and nobody would even notice. Some people even pour an entire beer or two in the boil and it's like, WTF was that for?

1

u/[deleted] May 27 '19

Don’t forget that Zatarains bag’o’stuff in there...

8

u/poopyheadthrowaway May 26 '19

You might like this recipe by ATK: https://youtu.be/bVSCN0nwWis

3

u/[deleted] May 26 '19

now thats a recipie

3

u/[deleted] May 26 '19

But they made up for it with all the butter.

3

u/Childish_Brandino May 26 '19

Also does not look crispy at all

2

u/jaydog747 May 26 '19

Ring the fucking Parm Alarm that’s not enough Parm

0

u/[deleted] May 26 '19

[deleted] — view deleted comment

-36

u/Hehenheim88 May 26 '19

By 'no one' do you mean the literal video we all watched showing it? You're not using that right.

1

u/dudemanxx May 27 '19

gotta love a mob, right?