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.
SMASHED POTATOES WITH TAPENADE
Provided by Oliver Schwaner-Albright
Categories weekday, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
- Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
- Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.
SMASHED POTATOES WITH TAPENADE CRUST
I don't bother to boil the potatoes, prefer to cook them in the microwave prior to smashing, so I omit the ingredients added to the water. I also use a potato masher to gently crush the potatoes; no dishcloths are required if you aren't using your hands. This recipe is written as I found it in Seven Fires: Grilling the Argentine Way by Francis Mallmann, so you can make it as written or with my shortcuts; either way is tasty. Use all-purpose red, yellow, white potatoes for this, not russets.
Provided by zeldaz51
Categories Potato
Time 32m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Put the potatoes in a large saucepan and add the red wine vinegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns, and salt to taste. Cover with cold water and bring to a boil. Reduce the heat to medium and cook at a low boil 12 to 15 minutes, or until the potatoes are tender enough to be pierced with a skewer. Drain in a colander; do not allow them to cool, or they will break instead of smash.
- Put a potato on a clean dishcloth on a work surface, cover with another clean dishcloth, and using the palm of your hand, slowly and gently smash (crush) the potato. Transfer to a tray. Repeat with the remaining potatoes. Spoon the remaining 1/4 cup olive oil over the potatoes. Do not oil the bottoms of the potatoes, or the tapenade will not stick well when it is applied.
- Heat a large cast iron skillet over medium-low heat until a drop of water sizzles on the surface. Put the potatoes on the hot surface, oiled side down, and cook until they are crisp on the first side, about 5 minutes: DON'T MOVE THEM! Transfer to a tray, crisp side down.
- Slide a wide spatula under a crisped potato. Spread a heaping tablespoon of tapenade on top, and press down lightly to compact the crust. With one quick move, flip the potato over onto the hot surface, tapenade side down, and lower the heat slightly. Repeat with the remaining potatoes, and brown them for about 7 minutes, or until the tapenade is crisp. Carefully remove the potatoes as they are cooked and invert onto a serving platter, tapenade crust facing up. Serve immediately.
Nutrition Facts : Calories 344.9, Fat 20.4, SaturatedFat 2.9, Sodium 13.8, Carbohydrate 37.4, Fiber 4.7, Sugar 1.7, Protein 4.3
SMASHED POTATOES
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Provided by amanda81
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g
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