PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
SARAH'S SMASHED POTATOES
These potatoes are easily made alongside of Every Week Roast Chicken.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Number Of Ingredients 3
Steps:
- Preheat oven to 450 degrees. In a large pot, bring potatoes to a boil in salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with olive oil and season with salt. Roast until golden brown and crisp, about 35 minutes, turning once.
MASHED POTATOES
Traditional schnitzel sides are sauerkraut, which everyone loves, and a German Potato Salad, but I always serve it with mashed potatoes because everyone in my family loves mashed potatoes. I made a big batch so there are plenty of leftovers for tomorrow. My mashed potatoes have a make-ahead advantage-you can get those potatoes boiling way in advance and then mash the potatoes just before eating-or mash them all the way, then reheat with a little half-and-half right as the schnitzel finishes, so there's not a lot of last-minute juggling at the stove top. This way, you can put all your focus into mastering the schnitzel itself, and still sit down to a hot dinner.
Provided by Sarah Copeland
Categories side-dish
Time 1h
Yield 8 servings
Number Of Ingredients 6
Steps:
- Add the potatoes to a large pot with enough water to cover them. Season generously with salt so that it tastes like sea water (this is important because you're cooking the potatoes skin-on, which keeps the creamy potato flavor locked in, but doesn't allow all the salt to penetrate).
- Bring to a boil and cook until creamy, about 40 minutes. Drain and return the potatoes to the pot.
- Use a clean kitchen towel to hold the potatoes and gently peel off the skin and discard.
- Add the potato flesh to a colander set in a large bowl and use a spatula to press the potato flesh through. (If you have a food mill or a ricer, it works much more quickly, but this also does the trick without requiring you to store an extra tool.)
- Stir in the butter to coat the potatoes completely in the fat first. Meanwhile, heat the cream and milk in a small saucepan until simmering. Gently mash into the potatoes with a potato masher or a wooden spoon, adding in the sour cream just before serving and seasoning more with salt and pepper as needed.
- Serve hot. Store any leftovers in an airtight container with a lid in the refrigerator for up to 2 days, and reheat with additional cream, half-and-half or milk before serving.
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