CRISPY SMASHED ROASTED POTATOES
Oh my! Moist, cooked tender potatoes on the inside with sizzling crisp edges on the outside. Easy, easy...great for entertaining or just a weeknight meal! Another great one from Fine Cooking magazine.
Provided by lisar
Categories Potato
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 3
Steps:
- Put the potatoes in a large saucepan or Dutch oven (preferably in one layer) and cover with at least 1 inch of water. Add 2 teaspoons of Kosher salt to the water. Bring the water to a boil over high heat, reduce heat to a good simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wooden skewer. Make sure they are cooked through but don't overcook. The total cooking time will be 30 to 35 minutes.
- While the potatoes are cooking set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.
- Fold another dishtowel into quarters and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about ½ inch. Repeat with all the potatoes. Don't worry if some break apart a bit; you can still use them.
- Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment paper on top of the foil. Transfer the flatten potatoes carefully to the baking sheet and let them cool completely at room temperature.
- If making ahead, cover loosely with plastic wrap and refrigerate. Otherwise, continue on with roasting directions.
- Remove the pan of potatoes from the refrigerator, if prepared ahead. Heat oven to 450 degrees. Alternatively, if you have a convection function, turn it on and set the temperature at 400 degrees. Sprinkle the potatoes with about ¾ teaspoon of salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and they are well coated on both sides. Roast the potatoes until they are crispy and deep brown around the edges, about 30 minutes if using convection, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs half way through cooking. Serve hot.
- *Make Ahead Tip: Do the busy work-boiling and flattening the potatoes-up to 8 hours ahead. Let the potatoes cool completely, and store them on the pan, lightly covered in the fridge. Then all you have to do at the last minute is coat with oil and salt and roast.
GARLIC MASHED POTATOES
This classic potato dish is always on everyone's favorites list for a Thanksgiving side.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 50m
Number Of Ingredients 5
Steps:
- Peel potatoes and quarter lengthwise; cut crosswise 1/2 inch thick. In a 5-quart saucepan, combine potatoes and garlic cloves; cover with water (about 8 cups) by 1 inch. Add 1 tablespoon salt.
- Bring to a boil; reduce heat, and simmer until potatoes are easily pierced with the tip of a paring knife, 25 to 30 minutes.
- Drain; return garlic and potatoes to pan. Stir over medium-high heat until dry, 1 to 2 minutes. Remove from heat.
- In a small saucepan, bring milk to a boil; pour over potatoes. Add butter and 1 teaspoon of salt. Mash until smooth and creamy.
BROILED RED POTATOES
MU HUSBAND is a typical "meat and potatoes" man. Tired of the usual mashed or baked potato treatment, I began to experiment in the kitchen, and this recipe is the result. Potatoes prepared this way go well with an omelet for breakfast or a steak for dinner. -Mary Favatella Becker, Mohnton, Pennsylvania
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 2 servings.
Number Of Ingredients 5
Steps:
- Cut potatoes into 1/4-in. slices; place in a microwave-safe bowl. Combine remaining ingredients; pour over potatoes. Cover and cook on high for 30-60 seconds or until butter melts. Place potatoes in a single layer on a greased baking sheet. Broil for 5-6 minutes on each side or until browned.
Nutrition Facts : Calories 151 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 83mg sodium, Carbohydrate 23g carbohydrate (0 sugars, Fiber 0 fiber), Protein 2g protein. Diabetic Exchanges
BASIC BOILED POTATOES
Cook a big pot of red potatoes, and you'll not only have a fuss-free side dish, but a head start on other meals. Add butter and parsley to the portion of boiled potatoes you're serving immediately, then refrigerate the rest.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings plus 16 leftover potatoes.
Number Of Ingredients 2
Steps:
- Place potatoes in a Dutch oven or stockpot and cover with water. Cover and bring to a boil over medium-high heat; cook for 15-30 minutes or until tender. Drain well. Serve eight potatoes with butter and parsley if desired. Refrigerate remaining potatoes.
Nutrition Facts :
BOILED AND BROILED MASHED POTATOES
These have been a hit with everyone I've served them to. I've added all kinds of things to this recipe with great success: Apples, Bacon (cooked), Mushrooms!, Mandarin Oranges, Baby Shrimp, Baby Clams, Ham, and yes, even Bananas! (You'll want to take bananas out if there are leftovers as they turn black after cooking, and, while...
Provided by Joseph Vedovati
Categories Potatoes
Time 40m
Number Of Ingredients 6
Steps:
- 1. I leave the skins on, but it's up to you. Slice and boil your potatoes till cooked. Instead of using milk to make mashed potatoes, use cream cheese. You may like to add a small amount of milk if you like them looser, but use only a small amount at a time unless you want potato soup.
- 2. Mix in anything that sounds good to you (or not), top with butter and put in the broiler long enough for the mix to just begin to brown. I've added all kinds of things to this recipe with great success (though usually only one at a time): Apples, Bacon (cooked, or Bacos), Mushrooms!, Mandarin Oranges, Baby Clams, Ham... I've put all the aforementioned items IN this recipe, but you can use as a topping or both. The best, for my taste, has been sauteed mushrooms, and cubed chunks of ham.
- 3. Remove from oven and add any toppings you like and your favorite cheese. I use Monterey Jack, and heartily recommend it. Back into the broiler again until the cheese begins to brown, remove and serve.
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