Crispy Smashed Potatoes With Sriracha Mayo Pancetta And Scallions 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:

• Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
• While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
• Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
• Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
• Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!

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.