CRUSHED SOUR CREAM POTATOES
These extremely rich, highly textured potatoes are no less luxurious than the silky mashed variety, but they are a lot less work. There's no ricing, mashing or whipping - just a simple crush to expose the potatoes' craggy interior. From here on out, the key word is "cream": Creamy potatoes meld with the garlicky heavy cream mixture and lots of sour cream. Small (and yes, creamy) potatoes on the waxy side, like a new potato or even a fingerling, work best here, but a more floury potato cut into large chunks would also work in a pinch. Don't skimp on the black pepper or chives. They truly make this dish.
Provided by Alison Roman
Categories dinner, vegetables, side dish
Time 35m
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Cook potatoes in a large pot of boiling, salted water until tender, 10 to 15 minutes. Drain. (This step can be done ahead of time; keep potatoes covered and warm on the stovetop.)
- Meanwhile, in a medium pot over medium heat, gently simmer the cream and the garlic until garlic is completely tender and cream is reduced by about a third (it will look slightly thicker, about the consistency of melted ice cream), 8 to 10 minutes. Season with salt and lots of pepper. Add butter and swirl to melt. (This can also be done ahead; rewarm before proceeding.)
- Using your hands or something like a small dish or bowl, crush the potatoes and place in a large bowl. Pour cream mixture over the potatoes, and season with salt and more pepper. Toss to coat, encouraging the potatoes to break down slightly but remain textured and chunky.
- Stir in sour cream, half the chives and half the dill. Transfer to a large serving bowl and top with remaining chives and dill, and more black pepper and sour cream, if you like.
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.
GOLDEN CRUSHED POTATOES
Provided by Ellie Krieger
Categories side-dish
Time 50m
Yield 4 servings, serving size 2 potatoes
Number Of Ingredients 4
Steps:
- Preheat the oven to 450 degrees F.
- Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
- Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
- Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.
SQUASHED HERBY POTATOES
Give mashed potatoes a new edge with some herby flavours
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
- Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Nutrition Facts : Calories 274 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 3 grams protein, Sodium 0.37 milligram of sodium
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
CRUSHED NEW POTATOES
Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd
Provided by Gordon Ramsay
Categories Buffet, Dinner, Side dish
Time 50m
Number Of Ingredients 4
Steps:
- Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
- Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.
Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium
More about "crushed heirloom potatoes recipes"
GARLIC PARMESAN CRUSHED POTATOES RECIPE - TAMING TWINS
From tamingtwins.com
4.3/5 (6)Total Time 1 hrCategory Side DishCalories 179 per serving
CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
4.8/5 (134)Calories 281 per servingCategory Side Dish
- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
SUPER CRISPY SMASHED POTATOES (WITH HERBS) - ALPHAFOODIE
From alphafoodie.com
5/5 (7)Calories 237 per servingCategory Main, Side
- Brush the potatoes to get rid of any dirt, rinse, and then pat them dry with a kitchen towel.Then, fill up a large pot with lots of water, add salt (liberally!), and potatoes.
- Drain the water and move the potatoes onto a baking tray.Press them down with a flat object (like the bottom of a glass/cup) to obtain the "smashed" effect. you can use the bottom of a large glass or a potato masher wrapped in tin foil for a 'cleaner' smash, or the potato smasher on its own.
- Roast in the oven at 230ºC/450ºF for 15 minutes. If you want them crispier, bake for up to 20-25 minutes.Once they're removed from the oven, top with any additional herbs, seasonings, and 'extras' - then serve warm!
- You can boil the potatoes ahead of time and then leave for up to 2 days before smashing and baking in the oven. You’ll need to add a few extra minutes to the cooking time- keep an eye on them until they’re browned and crispy.
CRUSHED HEIRLOOM POTATOES RECIPE | EPICURIOUS
From epicurious.com
4.3/5 (11)Author EpicuriousServings 6-8
CRUSHED NEW POTATOES RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
CRUSHED NEW POTATOES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CRISPY CRUSHED POTATOES - DAISIES & PIE
From daisiesandpie.co.uk
ROASTED HEIRLOOM FINGERLING POTATOES - BETTER THAN …
From betterthanbouillon.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
5/5 (153)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
POPPY O’TOOLE’S EASY BUDGET POTATO RECIPES | FOOD | THE GUARDIAN
From theguardian.com
HOW TO MAKE CRUSHED RED POTATOES WITH GARLIC AND HERBS
From youtube.com
POTATO-CHIP-CRUSTED PORK WITH CARROT-QUINOA SALAD RECIPE - REAL …
From realsimple.com
CRUSHED NEW POTATOES RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
GORGONZOLA RECIPES & MENU IDEAS | BON APPéTIT
From bonappetit.com
STEAK, POTATOES, AND TOMATOES WITH QUICK CHIMICHURRI - FOOD
From foodandwine.com
THIS CRUSHES EVERY OTHER POTATO RECIPE - YOUTUBE
From youtube.com
THREE CHICKEN DINNER RECIPES THAT USE JUST ONE BAKING TRAY
From bostonglobe.com
CRUSHED HEIRLOOM POTATOES RECIPE - FOOD.COM
From food.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #low-protein #very-low-carbs #side-dishes #potatoes #vegetables #dietary #low-sodium #low-cholesterol #low-saturated-fat #low-calorie #low-carb #low-in-something
You'll also love