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PAPRIKA SMASHED POTATOES

This recipe is so simple, you will only need 5 ingredients without counting salt and pepper! The secret to making crispy paprika smashed potatoes is to cook the potatoes twice – at first, you boil the potatoes for about 18 to 20 minutes until they become soft, then you smash them and add seasoning then bake. You will be surprised as to how much crispy, golden and thin the potatoes will turn out to be! This recipe is perfect appetizer and you can even make it with sweet potatoes.

STEP BY STEP TO MAKING SMASHED POTATOES

What’s special about this recipe, is that you can prepare it ahead and then bake it right before you’re ready to eat. You can boil the potatoes a day ahead, then leave the last steps (smashing and baking) for when you want to eat them.  This is how to make these crispy smashed potatoes :

1. In salted water, boil the potatoes for 18 to 20 minutes
2. Combine paprika, salt, pepper, and garlic powder then leave them on the side until the potatoes are boiled.
3. Drain then pat dry the potatoes. (If you’re prepping this recipe in advance, store the potatoes overnight.)
4. When you’re finally ready to bake the potatoes, take a large glass then gently smash them with it.
5. Preheat the oven to 425 degrees then line a baking sheet with foil. Place the potatoes on the baking sheet and lightly brush with virgin olive oil.
6. Sprinkle the seasoning you combined earlier over the potatoes.
7. Bake for 20 minutes until the smashed potatoes look crispy and golden.
   

WHAT TO SERVE WITH SMASHED POTATOES

These paprika smashed potatoes make a perfect side dish, it can be paired with proteins and some green veggies. You can serve these potatoes with any sauce that you like, if you want to make a homemade sauce for your french fries or potatoes you can mix: ketchup, mayonnaise, mustard, hot sauce, and apple cider vinegar.

VARIATIONS:

• Swap baby gold potatoes for baby sweet potatoes.
• Use the seasoning that you fancy, we suggest fresh thyme, rosemary, parmesan, or lemon zest.
• If you’re a fan of spicy potatoes add some crushed red pepper or use smoked hot paprika.

HOW TO MAKE SMASHED POTATOES?

PAPRIKA SMASHED POTATOES

This is how you can make the best crispy smashed potatoes, seasoned with paprika, garlic powder, and black pepper. Quick and easy recipe for a great appetizer.

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Prep Time 5 mins

Cook Time 40 mins

Total Time 45 mins

Course Side Dish

Cuisine American

Servings 4 people

Calories 135 kcal

Ingredients

  

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• 16  oz Baby gold potatoes about 12 - 16 depending on the size
• Kosher salt
• 3/4  tsp Sweet paprika
• 1/2  tsp Freshly ground black pepper
• 1/4 tsp Garlic powder
• 1 tsp Extra virgin olive oil
• Aluminium foil
• Chopped parsley for garnish

Instructions

 

• Place the potatoes in a medium pot and cover with cold water, add 1 teaspoon kosher salt, then stir the let it boil for about 18 - 20 minutes. Remove from water and pat dry, gently press using the bottom of a glass to smash the potato.
• In a small bowl combine paprika, 1/2 teaspoon salt, black pepper and garlic powder. Place potatoes in a single layer on the prepared sheet pan. Lightly brush potatoes with olive oil and sprinkle both sides of each potato with the seasoning mix.
• Bake 20 minutes, until crisp and golden then garnish with parsley.

Video

Nutrition

Calories: 135kcal

Keyword paprika smashed potatoe, potatoes, smashed potatoes

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Prep Time: 35 mins | Cook Time: 35 mins | Total Time: 1 hr 10 mins | Yield: 12 Servings

I have never tried Seafood Lasagna before, and I am so glad that I gave it a try because I never would have tasted perfection! Oh, man, you are so in for a treat! Your loved ones are going to love this spectacular dish, I’m telling you. Enjoy!

Ingredients:

1 lb. bay scallops
1 lb. uncooked small shrimp, peeled and deveined
1 green onion, finely chopped
1 bottle (8 oz.) clam juice
1/4 tsp white pepper, divided
2 tbsp canola oil
1-1/2 c 2% milk
2 tbsp plus 1/2 c butter, divided
1 package (8 oz.) imitation crabmeat, chopped
1/2 c shredded Parmesan cheese, divided
1/2 c all-purpose flour
1 c heavy whipping cream
9 lasagna noodles, cooked and drained
1/2 tsp salt
1/2 c chicken broth

Directions:

1. Place a large skillet on the stove and turn the heat to medium.

2. Add 2 tbsp of butter and allow it to melt.

3. Add the onion, then sauté until translucent.

4. Add the clam juice and broth, then stir until well blended. Allow the mixture to boil.

5. Add the crab, scallops, shrimp, and a bit of pepper. Let the mixture boil again.

6. Turn the heat down to low, then simmer the mixture for about 5 minutes.

7. Transfer the seafood into a mixing bowl, then set aside the sauce.

8. Place a saucepan on the stove and turn the heat to medium.

9. Add the rest of the butter and allow it to melt.

10. Add the flour, then whisk and cook for a minute to remove the raw taste.

11. In a mixing bowl, add the sauce and milk. Stir until well blended.

12. Pour the mixture into the pan and stir until well blended. Season with salt and pepper to taste. Allow the mixture to boil until the texture becomes thick.

13. Remove the pan from the stove, then add 1/4 cup of cheese and cream. Stir until well blended.

14. Add about 3/4 cup of the sauce into the bowl with the seafood. Toss until well coated.

15. Prepare the oven and preheat to 175 degrees C or 350 degrees F.

16. Apply cooking spray in a 13×9-inch baking dish.

17. Add 1/2 cup of the sauce into the prepared baking dish and spread it evenly.

18. Add 3 noodles into the prepared baking dish, then top them with 1/2 of the seafood mixture and 1 cup of the sauce. Repeat the process until everything is arranged in layers ending with cheese.

19. Place it inside the preheated oven and bake for about 40 minutes or until done.

20. Remove from the oven and allow it to rest for a few minutes at room temperature.

21. Serve and enjoy!

Nutrition Facts:

1 piece: 386 calories, 22g fat (12g saturated fat), 111mg cholesterol, 633mg sodium, 28g carbohydrate (3g sugars, 1g fibre), 19g protein.

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Finally! Yeah, finally I made this incredible Oreo Dirt Cake! I’ve been waiting to make this since last week. My kids were so happy when they saw this cake. Their faces just lit up every bite they took! You have got to give this a try. It’s easy and hassle-free to make. Enjoy!

Ingredients:

CAKE:

1 box chocolate cake mix *plus ingredients on the back of the box

PUDDING LAYER:

30 Oreos, crushed
12.8 oz hot fudge
3.4 oz chocolate instant pudding mix
1 3/4 cup milk

TOPPING:

3.4 oz chocolate instant pudding mix
1 3/4 cup milk
8 oz cool whip, thawed

Directions:

HOW TO MAKE THE CAKE:

Step 1: Refer to the instructions written on the package to bake the cake mix.

Step 2: Remove from the oven and let it sit on a wire rack to cool at room temperature for about 10 minutes.

Step 3: Poke small holes on the cake using a fork.

Step 4: Place the hot fudge inside the microwave and heat until warm and thin.

Step 5: Pour in the hot fudge on top of the cake. Make sure that every hole is filled with the fudge.

Step 6: Let it sit at room temperature to cool completely.

HOW TO MAKE THE PUDDING LAYER:

Step 1: In a medium mixing bowl, add the milk and chocolate pudding mix. Stir until well mixed.

Step 2: Pour the mixture over the cake.

Step 3: Place inside the fridge for 20 minutes or until chilled.

HOW TO MAKE THE TOPPING:

Step 1: In a medium mixing bowl, add the milk and pudding mix. Stir until well mixed.

Step 2: Allow the mixture to set inside the fridge for 10 minutes.

Step 3: Take it out of the fridge and add in the thawed cool whip.

Step 4: Add in 3/4 of the crushed Oreos followed by the pudding. Spread them evenly on top of the cake.

Step 5: Sprinkle the rest of the crushed Oreos over.

Step 6: Place inside the fridge to chill.

Step 7: Serve and enjoy!

Nutrition Facts:

Fat 9g14% Saturated Fat 3g19% Cholesterol 8mg3% Sodium 679mg30% Potassium 171mg5% Carbohydrates 70g23% Fiber 1g4% Sugar 36g40% Protein 6g12%

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Prep: 20 mins | Cook: 30mins | Additional: 10 mins | Total: 1 hr | Servings: 9 | Yield: 9 servings

You don’t know how delicious apples are until you try this Apple Cobbler Crumble, that’s what my brother told me. We both love apples, and it’s something that we both enjoy since we were young. This simple recipe for apple cobbler is so quick that you can whip it up whenever the mood strikes. It has hints of cinnamon and butter, which make a great dessert in the fall.

The best thing about this Apple Cobbler Crumble is that you can choose to eat it after 10 minutes, or straight out from the oven. Warm apple cobbler, in combination with vanilla ice cream, is just perfect. Try this recipe for Apple Cobbler Crumble, and enjoy it with your loved ones.

Ingredients:

1 cup self-rising flour
1 cup white sugar
½ cup of butter softened
½ tsp ground cinnamon
(4) eaches of Granny Smith apples, cored and sliced

Directions:

1. Preheat oven 350 degrees F (175 degrees C). Grease a 9×9-inch baking dish.

2. Add and mix flour, sugar, butter, and cinnamon in a bowl using a pastry blender or fork until crumbly, reserve 3/4 cup flour mixture to use as a topping.

3. Then sprinkle a light layer of flour mix into the prepared baking dish, then top with a layer of apples, continue alternating layers of the flour mixture with apples, and ending with apples. Sprinkle the top apple layer with the reserved 3/4 cup flour mixture.

4. Bake until apples are tender and topping turns lightly brown in the preheated oven for 30 to 35 minutes. Allow cooling for 10 minutes before serving.

Notes:

1. I use Granny Smith apples because the sweet coating makes them crispy and matches well. You can, however, use any type of apples you want, or use a mixture of various apples.

2. If topping starts browning too soon (before apples become tender), cover loosely with aluminum foil.

3. You don’t need to precook the apples because it will cook enough just from baking.

Nutrition Facts:

Per Serving: 252.9 calories; fat 10.4g 16% DV; cholesterol 27.1mg 9% DV; sodium 249.7mg 10% DV; protein 1.7g 3% DV; carbohydrates 40.2g 13% DV.

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