SMASHED POTATOES WITH SPINACH
I haven't tried this one yet but it looks and sounds fabulous! If you try it before I do, let me know what you think! ZWT 3: U.S. and Ireland (potatoes)
Provided by lucid501
Categories Spinach
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place potatoes, garlic, and enough water to cover in a medium saucepan.
- Bring to a boil, then reduce heat and cook, covered, until the potatoes are fork-tender (15-20 minutes).
- Add in the spinach, stirring, just until wilted.
- Drain the potatoes, garlic, and spinach.
- Return the mixture to the saucepan and add sour cream.
- Mash with a potato masher until the mixture is chunky.
- Stir in the chives, salt, pepper, and nutmeg and serve at once.
Nutrition Facts : Calories 198.7, Fat 6.5, SaturatedFat 3.9, Cholesterol 12.7, Sodium 495.6, Carbohydrate 30.8, Fiber 4, Sugar 2, Protein 5.5
GARLIC MASHED POTATOES WITH SPINACH
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Place potatoes in a pot and cover with water. Salt water and boil potatoes until tender 12 to 15 minutes.
- Squeeze the water from spinach in a clean dish towel.
- Drain potatoes and melt butter in the hot pot, then add the garlic and cook 2 to 3 minutes. Stir in cream, add the spinach, separating the greens as you do. Season greens with salt, pepper and nutmeg. Add potatoes to the pot and mash to desired consistency.
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.
CUMIN LAMB STEAKS WITH SMASHED POTATOES, WILTED SPINACH AND RED WINE SAUCE
This is a delicious dish you that is impressive enough to serve at dinner parties but simple enough to make for your family. Tender lamb steaks combine beautifully with the flavors of cumin, spinach, creamy potato and sweet red wine sauce.
Provided by Emma Jansen
Categories Meat and Poultry Recipes Lamb
Time 1h
Yield 4
Number Of Ingredients 12
Steps:
- Place potatoes into a large saucepan and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
- Melt the butter in a saucepan over medium heat. Stir in the garlic, and cook for 3 to 4 minutes until the aroma of the garlic has mellowed. Add the brown sugar and red wine, then bring to a boil over medium-high heat. Allow to boil for 5 minutes, then remove from the heat, cover, and keep warm.
- Meanwhile, season the lamb steaks with salt and pepper to taste. Press the cumin seeds into the steaks on both sides. Heat the vegetable oil in a large skillet over medium-high heat. Add the steaks, and cook on both sides until cooked to your desired degree of doneness, about 4 minutes per side for medium. Remove the steaks to rest in a warm spot. Place the spinach into the hot skillet, season to taste with salt and pepper, and cook until the spinach has wilted.
- Mash the potatoes with the sour cream and butter; season to taste with salt and pepper. To serve, mound a serving of mashed potatoes onto the center of a dinner plate. Top with the spinach and a lamb steak. Strain the red wine sauce overtop.
Nutrition Facts : Calories 1063 calories, Carbohydrate 96.5 g, Cholesterol 151.6 mg, Fat 53 g, Fiber 14.1 g, Protein 43.3 g, SaturatedFat 23.9 g, Sodium 341.7 mg, Sugar 11.3 g
SMASHING POTATOES AND SPINACH
Roasted new potatoes and spinach with bold spices. Easy to prepare. This recipe was created for the Ready, Set, Cook! contest.
Provided by IHeartDogs
Categories Potato
Time 35m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F.
- Place potatoes on cutting board and give them each one good whack with a meat mallet to crack them (or you could just prick them with a fork if you wish).
- Place potatoes in large bowl and drizzle with 1/4 cup olive oil and sprinkle with salt, tossing well to coat.
- Roast potatoes on shallow pan until tender, about 25 minutes depending on the size of your potatoes.
- Mix lemon juice, wine, coriander, garam masala and sugar in a bowl.
- Slowly whisk in remaining 1/2 cup of oil, whisking constantly to blend well and set aside.
- When potatoes are near done, heat lemon and oil mixture in a skillet over medium heat, just to a low simmer.
- Add the spinach and cook until just wilted, only a minute or two, and remove from heat.
- Place the potatoes in a large bowl and smash them with a fork (and knife if necessary), breaking them apart into coarse pieces.
- Sprinkle the red onion over the potatoes, then pour the spinach and vinaigrette mixture over the potatoes and toss thoroughly.
- Be sure to taste them and season with more salt as needed.
- Cover with foil and let stand about 5 minutes before serving.
Nutrition Facts : Calories 1537.9, Fat 82.1, SaturatedFat 11.5, Sodium 669.5, Carbohydrate 184.3, Fiber 23.6, Sugar 10.5, Protein 21.8
PAN-ROASTED CHICKEN WITH SPINACH AND SMASHED POTATOES
Seven simple ingredients are the building blocks for this pan-roasted chicken dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 10
Steps:
- Preheat oven to 450 degrees. In a medium saucepan, bring potatoes to a boil in salted water and cook until tender when pierced with a knife, 15 minutes.
- Meanwhile, season chicken with salt, pepper, and thyme. In a large ovenproof skillet, heat 1 teaspoon olive oil over medium-high. Cook chicken, skin side down, until golden and crisp, 5 minutes. Flip, then add shallots; cook until chicken is browned, 5 minutes. Flip shallots, then transfer skillet to oven. Roast until chicken is cooked through, 15 minutes.
- Reserve 3/4 cup cooking water from potatoes. Drain potatoes and return to pan. Add 2 teaspoons oil, lemon zest, and reserved cooking water; season with salt and pepper and roughly mash.
- Transfer chicken and shallots to a platter and heat skillet over medium. Add remaining 1 teaspoon oil and garlic and stir until fragrant, 30 seconds. Gradually add spinach, and toss until wilted, 3 to 5 minutes. Season to taste with salt, pepper, and lemon juice. Serve chicken with shallots, potatoes, and spinach.
Nutrition Facts : Calories 441 g, Cholesterol 3 g, Fat 12 g, Fiber 9 g, Protein 38 g
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5/5 (158)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
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