Smashed Potatoes With Greek Yogurt And Scallions Recipes

CRISPY SMASHED POTATOES WITH SRIRACHA MAYO, PANCETTA AND SCALLIONS

Steps:

• Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
• While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
• Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
• Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
• Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!

SMASHED POTATOES

Steps:

• Preheat oven to 350 degrees. In a cast iron skillet heat the oil over high heat. Cook the potatoes whole, turning frequently until evenly browned, about 10 to 15 minutes. Transfer to paper towels to drain. When cool enough to handle, wrap each potato in aluminum foil and place in the oven. Bake until cooked through, about 40 minutes. Remove the foil and transfer the potatoes to a serving platter. Place a kitchen towel over the potatoes and crush with the palm of your hands. Sprinkle with salt and pepper and garnish with the crema, creme fraiche or sour cream. Serve immediately.
• Whisk the cream and buttermilk together. Cover and set in a warm place (a gas oven with just the heat from the pilot light is fine) for 8 hours. Crema may be kept in the refrigerator as long as a week.

MASHED POTATOES WITH HORSERADISH AND SCALLIONS

Steps:

• Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
• Add the butter to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or fork.
• Fold in the horseradish. Spoon the mashed potatoes into a serving dish and sprinkle with the scallions.

CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the center.
• Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
• Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
• Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
• Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
• Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
• Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
• Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!

MASHED POTATOES WITH SCALLIONS

Steps:

• Preheat broiler.
• Combine the mashed potatoes with the scallions, salt, pepper, milk and add 1 tablespoon melted butter. Mix well.
• Place the mixture in a heat-proof serving dish and smooth the top, using the prongs of a fork. Pour melted butter over the top and brown under the broiler.