Decadentpotatoes Recipes

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

Steps:

• Add the potatoes, bay leaves, garlic, rosemary, and thyme to a large pot. Pour in the cream and milk, bring to a simmer over medium heat, and cook until the potatoes are fork-tender, about 20 minutes.
• Drain the potatoes, reserving the cooking liquid, and discard the herbs and garlic. Press the potatoes through a potato ricer into a large bowl.
• Add about 1½ cups of the reserved cooking liquid to the potatoes and stir until creamy. Add the butter, salt, and pepper, and stir to incorporate.
• Garnish with thyme leaves, if desired.
• Note: You can save any extra cooking liquid and use it to rehydrate leftover mashed potatoes the next day.
• Enjoy!

Steps:

• Preheat oven to 375°.
• Lightly butter a 12" baking dish.
• Scrub potatoes well and blot dry.
• Do not peel.
• Slice potatoes very thinly or use a mandoline (you can also use your food processor).
• Divide potatoes into 3 equal portions.
• Pour approximately 1/4 cup cream into bottom of the baking dish.
• Lay 1/3 of the sliced potatoes evenly in rows on top of the cream.
• Sprinkle 1/3 of the Gruyere on top of the potato slices.
• Pour 1/3 of cream over this and grind a little pepper and nutmeg over top.
• Repeat this process until all of the potatoes, cream and Gruyere cheese are used up.
• You will have 3 layers.
• Finish the dish by sprinkling the Parmesan cheese evenly over the top.
• Cover with foil and bake for 30 minutes.
• Remove the foil and bake an additional 20 minutes or until the top is browned and the potatoes are tender.

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.

Steps:

• Place cut potatoes in a 6-quart saucepan and cover with cold water. Add 1 teaspoon sea salt, cover and bring to a simmer. Cook for 20 minutes.
• Meanwhile, in a small saucepan over low heat, melt butter with cream, 1 tablespoon sea salt, and a pinch of white pepper.
• When potatoes are cooked thoroughly (remove a piece and taste to ensure tenderness), drain in a colander. While still hot, pass potatoes through a food mill with a medium sieve attachment, or through a potato ricer, and put back into the pot in which they were cooked.
• Slowly pour the warm butter-cream mixture into the potatoes; incorporate gently with a wooden spoon. Taste and adjust seasoning. Garnish with fresh chives or basil. Serve immediately.