Cheddar Ale Smashed Potatoes

2 lbs. small baby red potatoes

6 Tbsp. olive oil, divided

4 Tbsp. Halladay's Cheddar Ale Seasoning

1/2 tsp. salt

1/2 tsp. pepper, optional

Preheat oven to 400˚F. Brush large baking sheet with 1 Tbsp. oil. Add potatoes to a large pot of water; cover and cook until tender, about 15-20 minutes, drain well. Place potatoes onto baking sheet, using the bottom of a cup, carefully smash the potatoes until flattened but still in one piece. Combine remaining oil and seasonings. Brush each potato with mixture, saving half for later use. Bake for 15 minutes. Remove potatoes, gently turn over and brush with remaining oil mixture. Bake for another 10 minutes, until hot and crispy.

SIMILAR RECIPES

Parmesan Crusted Potatoes

2 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

3 Tbsp. butter

3 Tbsp. olive oil

Parmesan cheese, grated

10 small red potatoes, halved

Preheat oven to 350˚F. Add seasoning to 1-2 Tbsp. of hot water; let sit 30 seconds. Melt butter and mix with oil. Pour mixture on the bottom of a baking dish. Sprinkle Parmesan to coat pan. Sprinkle hydrated seasoning over pan. Arrange potatoes, face down, in one layer on baking sheet. Bake until tender and golden brown, about 45 minutes.

Balsamic Chuck Roast

1 package Halladay's Garlic Tomato Basil Seasoning

3 lbs. boneless beef chuck roast

2 Tbsp. olive oil

1 onion, sliced

1 cup red wine

1/3 cup balsamic vinegar

1 (14.5 oz.) can beef broth

1 small bag baby carrots

2 medium potatoes, cut into 1-inch pieces

1 (14.5 oz.) can crushed tomatoes

3 Tbsp. cornstarch

Combine all ingredients except cornstarch in a large slow cooker. Cook on low 7-8 hours or on high for 4-5 hours. Mix cornstarch with ¼ cup cold water and add 15 minutes before cooking is complete.

Tiny Twice-Baked Potatoes

24 baby Yukon Gold or red potatoes, about 2 lbs.

2 Tbsp. olive oil

3 to 4 slices bacon, cooked and crumbled

2-3 Tbsp. Halladay's Garlic Chive Seasoning

1/2 cup sour cream

1/2 cup Parmesan

Preheat oven to 425˚F. Combine potatoes and oil on a baking sheet; season with salt and pepper. Bake until tender, 20-25 minutes. Carefully hollow out potatoes, reserving the flesh. Mash potato flesh and combine with remaining ingredients; season with salt and pepper. Spoon flesh back into hollowed potatoes. Return to oven and bake until heated through, 8-10 minutes.

Roasted Pork Chops with Green Beans and Potatoes

1 (12 oz.) bag green beans

4 medium Yukon gold potatoes, cut into 1/2-inch wedges

1 red bell pepper, sliced

6 Tbsp. olive oil

1 lemon, juiced

4 Tbsp. Halladay's Chardonnay or Garlic Herb Seasoning

4 bone-in pork chops

Preheat oven to 425˚F. Combine oil, lemon, seasoning and pork in a re-sealable plastic bag; shake until well coated; set aside. Arrange vegetables on a large rimmed baking sheet and cook 20. Remove pan from oven and add pork. Cook another 15-18 minutes.

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