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

Cheddar Ale & Pumpkin Mac & Cheese

1 lb. pasta shells, cooked

4 Tbsp. butter

3 rounded Tbsp. flour

1 cup chicken or vegetable stock

2 Tbsp. honey

2 cups milk

4 Tbsp. Halladay's Cheddar Ale Seasoning

1 (15 oz.) can pumpkin puree

2 1/2 cups shredded sharp cheddar cheese, divided

Melt butter in a large skillet. Whisk in flour and for 1 minute. Whisk in chicken stock and simmer until reduced, 3- 5 minutes. Whisk in honey followed by milk and seasoning. Cook, stirring often, until thickened; whisk in pumpkin. Stir in 2 cups of cheese; salt and pepper to taste. Stir in pasta. Pour into a 13x9-inch casserole dish and sprinkle with remaining cheese. Broil until cheese is melted and bubbling.

Brussel Sprouts with Italian Balsamic Glaze

1 lb. Brussels sprouts, trimmed of ends and halved

3 Tbsp. olive oil

1/2 cup balsamic vinegar

1 tsp. Halladay's Garlic Tomato Basil Seasoning

Preheat oven to 400˚F. Toss Brussels sprouts with oil and season with salt and pepper; pour on a roasting pan. Roast 35 to 40 minutes, until crisp on the outside and tender on the inside. Shake the pan from time to time to brown the sprouts evenly. Remove from oven. In a small saucepan, combine vinegar and seasoning. Bring to a boil, reduce heat to medium-low and simmer until slightly thickened, about 5 minutes. Drizzle over Brussel sprouts and serve.

Garlicky Quinoa and Garbanzo Bean Salad

1/2 cup quinoa

1 cup water

1 (15 oz.) can garbanzo beans, drained

2 cups steamed broccoli

1 Tbsp. Halladay's Scampi Bistro Pasta Seasoning

2 tsp. course-grain mustard

3 Tbsp. olive oil

In a small saucepan, bring quinoa and water to a boil. Reduce heat, cover and simmer until quinoa is tender and water is absorbed, about 15 minutes. Combine quinoa, beans, broccoli, seasoning, mustard and olive oil in a bowl; mix well. Season with salt and pepper to taste.

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.

See more "Recipes" here