Broken Potatoes Recipes

Steps:

• Preheat oven to 425 degrees F.
• Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
• Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

Steps:

• Using the rolling pin or a heavy pan, gently smack the potatoes, 1 potato at a time, until the skin begins to split, exposing the interior of the raw potato.
• Over low heat, add the olive oil to a medium-sized heavy-bottomed saucepan, then add the potatoes and thyme sprigs and season generously with salt and pepper. Place the lid on the pan and allow to cook, undisturbed, shaking the pan every 5 minutes or so, until the bottoms of the potatoes are browned, about 10 to 12 minutes. (Check occasionally to make sure the potatoes aren't browning too quickly and adjust heat accordingly.) Turn the potatoes to their second side, replace the lid, and continue cooking undisturbed a further 5 to 8 minutes.
• Remove the lid and cook a further 2 to 3 minutes, for the condensation to evaporate.
• Remove the thyme sprigs and add the sliced garlic and chopped fresh thyme and cook until the garlic is caramelized and chewy, about 2 minutes. Serve hot.

Steps:

• Boil the potatoes in their skins and leave them to cool.
• Then peel and break them into a lumpy mash.
• If preferred, peel potatoes first and then boil.
• Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan.
• Fry until the onions turn a rich, golden brown.
• Add the mashed potato.
• Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
• Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
• Add half the cilantro leaves, stir, and cook for another 30 seconds.
• Garnish the dish with the remaining cilantro leaves.

Steps:

• Boil the potatoes in their skins for about 15 minutes until just tender. Drain well, return to the pan and crush roughly with a fork. Stir in the olive oil and lemon juice, and season with plenty of salt and freshly ground black pepper. Then stir in the rocket until just wilted.

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
• Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

Steps:

• Preheat oven to 350°F.
• Cut potatoes into 1/2 inch to 3/4 inch cubes; place in large bowl.
• Add all other ingredients (except the cheese), and mix with a spatula until coated evenly.
• Place in a casserole dish, cover and bake at 350°F for 40-45 minutes (until potatoes are tender).
• Turn oven off, sprinkle cheese over top, replace cover and let stand in oven for 5 minutes until cheese melts.
• Serve warm.