Smurf House Potatoes Recipes

PERFECT SMASHED POTATOES

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.

SMURF HOUSE POTATOES

Steps:

• Carve potatoes into mushroom shapes, using a small pairing knife, by making a 1/4-inch deep cut completely around the middle of the potato. (Careful not to cut all the way through because the stem will be created from the middle of the potato).
• Make the stem of the mushroom by carving away that 1/4 inch of potato flesh and keeping the top intact with the skin and the bottom free of potato skin. The round part with the skin on top looks like the top of the mushroom and the bottom part, the stem of the mushroom.
• Place carved potatoes in cold water to prevent browning while you cut out the rest of the mushroom shapes. (save the rest of the carvings from the potatoes for soups or another recipe).
• Steam the potatoes until fork tender but still slightly firm. (about 15 minutes).
• Carefully drain the potatoes without breaking off your mushroom stems and plunge into ice water to stop the cooking.
• Remove the Smurf Houses quickly to a plate then add salt and pepper.
• Drizzle the potatoes with oil and serve 3 to 5 Smurf Houses per person.