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Pretty Cheesecake, Cheesecake Beautiful, Coconut Cheesecake, Cheesecake Heaven, Recipes Cheesecakes, Cheesecake Pretty, Cheese Cakes, Cheesecake Recipes
Coconut Cheesecake Recipe in Hebrew. I'm currently translating and will post
Coconut Cheesecake (Recipe is in Hebrew - use Google Translate)
Coconut cheesecake recipe in Hebrew from Shirley Nemesh.
Coconut Cheesecake . . . Pretty!!! www.heroscardww.com
Coconut Cheesecake- beautiful!
Coconut Cheesecake - Heaven?
Cheese cake <3 Yum!
Crispy smashed potatoes are the best of both worlds, delivering mashed potato creaminess with the crackling crisp crust of roasted potatoes.
Olive Oil, Recipes Side, Potatoes Recipe, Food Side, Sidedish
One of our ultimate favorite side dishes-Roasted Smashed Potatoes - America's Test Kitchen. Add mined garlic, thyme, rosemary, olive oil
Could these look more "WANT RIGHT NOW"?! Smash potatoes recipe from America's Test Kitchen - the secret is to "steam" them in the oven, not boiled on the stovetop, to retain more flavor.
Crispy Smashed Potato 2 pounds small red potatoes (1 1/2 – 2″ diameter) 6 tablespoons extra virgin olive oil (more if needed) 1 teaspoon thyme leaves fresh ground salt and pepper to taste
Crispy Smashed Potatoes 2 Lbs small red potatoes 6 Tbls extra virgin olive oil 1 tsp thyme leaves, OR garlic/rosemary , salt /pepper Preheat oven to 500 degrees. Place one oven rack at lowest and one at top position. Add 3/4 C water and potatoes,cover with foil. Bake 30 min.removed foil, drain, cool 10 min. Toss with 3 Tbls olive oil. with a cup “smash” each to 1/3 – 1/2 in thick. Drizzle 3 Tbls oil add seasoning, top rack bake 15 min. then lower rack for 25-30 minutes.
Crispy Smashed Potatoes Ingredients: 2 pounds small red potatoes (1 1/2 – 2″ diameter) 6 tablespoons extra virgin olive oil (more if needed) 1 teaspoon thyme leaves fresh ground salt and pepper to taste Directions: Preheat oven to 500 degrees. Place one oven rack at the lowest position and one at the top position. Scrub the red potatoes and lay on a baking sheet. Add 3/4 cup of water the to the potatoes and cover with foil. Bake in hot oven for 30 minutes.
Roasted Smashed Potatoes Recipe: Creamy like mashed and crispy like fried? Yes, please.
Roasted Smashed Potatoes by America's Test Kitchen. For our roasted smashed potatoes recipe, we chose Red Bliss potatoes for their moist texture and thin skin. Parcooking the potatoes on a baking sheet covered in foil on the oven’s bottom rack, with a splash of water in the pan, gave us creamy flesh that tasted sweet, deep, and earthy. Letting the hot potatoes rest after they parcooked meant they wouldn’t crumble apart when smashed, and drizzling the potatoes with olive oil before and after ...
Roasted Smashed Potatoes #sidedish #potato
Roasted Smashed Potatoes recipe...Ingredients: 2 lbs. baby reds, 1.5-2" thick 6 Tbsp olive oil 1 tsp thyme leaves S&P to taste Directions: Adjust oven racks to top and bottom positions. Preheat oven to 500 degrees. Arrange potatoes on a rimmed baking sheet, pour 3/4C water onto sheet and wrap tightly with aluminum foil. Cook on bottom rack 25-30 minutes, until soft. Remove foil and cool for 10 minutes. If any water remains on the baking sheet, blot dry. Drizzle 3 Tbsp olive oil over potatoes and roll to coat. Space potatoes evenly on baking sheet and place a second baking sheet on top; press down firmly on baking sheet, flattening potatoes to 1/3-1/2" thick. (You may also flatten potatoes individually, using a potato masher). Sprinkle with thyme leaves and season generously with salt and pepper; drizzle evenly with remaining 3 Tbsp olive oil. Roast potatoes on top rack for 15 minutes. Transfer potatoes to bottom rack and continue to roast until well browned, 20-30 minutes longer. Serve immediately. ENJOY!