Crispy Garlic Smashed Potatoes

Crispy Garlic Smashed Potatoes

Featuring Richard’s Famous Original Garlic Salt

Crispy, golden edges and fluffy, tender centers make these smashed Yukon Gold potatoes irresistible! A generous sprinkle of Richard’s Famous Original Garlic Salt brings out their buttery potato flavor. They’re the perfect side dish for chicken, steak, burgers, or anything coming off the grill.

Prep Time: 10 minutes | Cook Time: 40–55 minutes | Servings: 4

Ingredients

• 1½ lbs small Yukon Gold potatoes (about 1½–2 inches across)

• 3 tablespoons extra-virgin olive oil, plus a little for the baking sheet

• 1 teaspoons Richard’s Famous Original Garlic Salt, or to taste

• ½ teaspoon freshly ground black pepper

• 2 tablespoons melted butter (optional, for finishing)

Instructions

1. Boil the potatoes. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain thoroughly and let steam-dry for about 5 minutes.

2. Smash them! Preheat the oven to 425°F. Lightly oil a large baking sheet. Arrange the potatoes with space between them. Using the bottom of a sturdy glass or measuring cup, gently press each potato to about ½ inch thick.

3. Season generously. Drizzle or brush the potatoes with olive oil, making sure it reaches the cracks and edges. Sprinkle evenly with Richard’s Famous Original Garlic Salt and black pepper.

4. Roast until crispy. Bake for 25–35 minutes, until the potatoes are deeply golden and crisp around the edges. For extra browning, broil for the final 1–2 minutes, watching carefully.

5. Serve hot! Transfer to a serving platter. If desired, drizzle with melted butter and add a light finishing sprinkle of Richard’s Famous Original Garlic Salt. Serve immediately.

Fred’s Tip!

Want extra-crispy potatoes? Let them steam-dry after boiling, and don't crowd the baking sheet. Those irregular, craggy edges are where the magic happens! Add a little Richard’s Famous Cowboy Dust Grill Seasoning to the potatoes when you add the garlic salt for even more flavor!

Make It a Meal: Serve alongside grilled chicken, steak, or salmon with a crisp green salad. A little sour cream or Greek yogurt makes a delicious dipping sauce.

Richard’s Famous — The Seasonings Behind the Smiles.

Shop Richard’s Famous Seasonings 

Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

Honey-Glazed Roasted Brussels Sprouts & Sweet Potatoes

A colorful, salty-sweet side dish with roasted vegetables, a drizzle of honey, and fresh pomegranate seeds.

Ingredients

• 1 lb. Brussels sprouts

• 2 medium sweet potatoes

• 2 Tbsp. extra-virgin olive oil

• 1/2 to 1 tsp. Richard’s Famous Original Garlic Salt, to taste

• Honey, for drizzling

• 1/2 cup fresh pomegranate seeds

• Olive Oil

Directions

1. Preheat oven to 400°F.

2. Wash the Brussels sprouts, trim the stem ends, and cut them in half lengthwise. Peel the sweet potatoes and cut into approximately 1-inch cubes.

3. Place the Brussels sprouts and sweet potatoes in a large mixing bowl. Drizzle with the olive oil and sprinkle with Richard’s Famous Original Garlic Salt. Toss until the vegetables are evenly coated.

4. Lightly coat a large rimmed baking sheet with olive oil. Spread the vegetables in a single layer, leaving a little space between them so they roast rather than steam.

5. Roast for 35–40 minutes, turning the vegetables after about 20 minutes. The sweet potatoes should be tender and lightly browned, and the Brussels sprouts should be tender with crisp, caramelized edges.

6. Transfer the hot roasted vegetables to a serving platter. Drizzle lightly with honey and sprinkle with the fresh, chilled pomegranate seeds.

Serve immediately.

Serves 6

Richard’s Famous Greek Tomato & Feta Dip

Richard’s Famous Greek Tomato & Feta Dip

This recipe uses:
Richard’s Famous® Kouzina Greek Seasoning
Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt

When tomatoes are in season, the fresh flavors of this Mediterranean-inspired dip are unbeatable! Juicy ripe tomatoes, fresh herbs, feta and our Kouzina Greek Seasoning come together for an easy appetizer that disappears quickly.

Serves 4–6

Ingredients

• 4 ripe red tomatoes, diced

• 5 fresh basil leaves, chopped

• 2 Tbsp. chopped fresh parsley, plus more for garnish

• 1 tsp. Richard’s Famous® Kouzina Greek Seasoning

• ¼ tsp. Richard’s Famous® Original Garlic Salt or Salty Sea Garlic Salt, or to taste

• 2 Tbsp. extra-virgin olive oil

• 4 oz. crumbled low-sodium feta cheese or goat cheese

• Thinly sliced, toasted French bread rounds or pita chips, for serving

Directions

1. Place the diced tomatoes in a serving bowl. Add the basil and parsley.

2. Sprinkle with the Kouzina Greek Seasoning and Original Garlic Salt or Salty Sea Garlic Salt.

3. Drizzle with the olive oil and gently stir until everything is well combined.

4. Top with the crumbled feta or goat cheese and sprinkle with a little additional fresh parsley.

5. Refrigerate until ready to serve.

6. Just before serving, gently stir the cheese into the tomato mixture. Spoon the dip onto toasted French bread rounds, or serve alongside pita chips for dipping.

Fred’s Tip: Don’t be surprised if the bowl empties fast—this one gets gobbled up quickly at our house!

Grilled Corn with Smoky Hickory Butter

Grilled Corn with Smoky Hickory Butter

Nothing says summer like sweet corn hot off the grill. Grilling the corn in its husk keeps it tender and juicy, while Richard's Famous Hickory Smoked Sea Salt transforms simple butter into something unforgettable.

Serves: 6

Ingredients

• 6 ears fresh corn, husks left on

• ½ cup unsalted butter, softened

• 1 teaspoon Richard's Famous Hickory Smoked Sea Salt

• 1 tablespoon fresh chives, chopped

• 1 lime, cut into wedges

Directions

1. Soak the Corn
Place the corn (husks on) in a large bowl or sink filled with cold water. Soak for 10 minutes to help prevent the husks from burning on the grill.

2. Make the Smoky Butter
While the corn soaks, stir together the softened butter and Richard's Famous Hickory Smoked Sea Salt until smooth and well combined. Set aside.

3. Preheat the Grill
Heat your grill to medium-high (400–450°F).

4. Grill the Corn
Drain the corn and place it directly on the grill with the husks on. Grill for 15–20 minutes, turning every few minutes, until the husks are nicely charred and the kernels are tender.

5. Peel & Butter
Carefully peel back or remove the hot husks. Generously spread the smoky butter over each ear while the corn is still hot, allowing it to melt into every kernel.

6. Garnish & Serve
Sprinkle with the chopped chives and serve immediately with fresh lime wedges for squeezing over the top.

Fred's Tip
For even more smoky flavor, let the butter melt slowly over the hot corn before serving. The fresh lime brightens every bite and makes this grilled favorite absolutely irresistible.

Richard's Famous Stovetop Ratatouille

Richard’s Famous Stovetop Ratatouille

Make it with:
Richard's Famous Original Garlic Salt and
Richard's Famous Nonnie's Kitchen Italian Seasoning

Fresh garden vegetables simmer gently in their own delicious broth, creating a colorful, wholesome dish bursting with Italian flavor. Finished with Parmesan cheese and our handcrafted seasonings, this easy ratatouille makes a wonderful side dish or a satisfying topping for hot pasta. It's a delicious way to eat more vegetables!

Serves 4

Ingredients

• 2 medium zucchini, cut into rustic chunks

• 2 medium yellow summer squash, cut into rustic chunks

• 1 large onion, cut into chunks

• 2 sweet bell peppers, if desired, cut into chunks

• 4 medium ripe tomatoes, cut into chunks

• 1 cup water, plus more as needed

• 1 large handful baby spinach, if desired

• ½ tsp. Richard's Famous Nonnie's Kitchen Italian Seasoning

• ¼ tsp. Richard's Famous Original Garlic Salt or to taste

• Freshly grated Parmesan cheese, to taste

• 1 T. extra virgin olive oil (optional)

Directions

In a large saucepan, Dutch oven, or wok, combine the zucchini, summer squash, onion, bell peppers, tomatoes, and 1 cup of water.

Bring to a gentle boil over medium-high heat, stirring occasionally. Add additional water as needed to prevent the vegetables from sticking.

Once the vegetables begin to soften, reduce the heat to medium-low. Cover and continue cooking for about 15 minutes, checking occasionally to be sure there is still a little liquid in the pan.

When the vegetables are almost tender, stir in the baby spinach, Richard's Famous Nonnie's Kitchen Italian Seasoning, Richard's Famous Original Garlic Salt, and a generous sprinkling of freshly grated Parmesan cheese.

Continue cooking for another 2–3 minutes, or until the spinach has wilted and the vegetables are perfectly tender.

If desired, stir in the extra virgin olive oil just before serving for added richness.

Serve warm as a flavorful vegetable side dish, or spoon over hot pasta for an easy meatless meal.

Fred's Tip: Ratatouille tastes even better the next day after the flavors have had time to mingle—if there are any leftovers!