Smashed Potatoes With Tapenade Recipes

Steps:

• Put the potatoes in a large saucepan and add the red wine vinegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns, and salt to taste. Cover with cold water and bring to a boil. Reduce the heat to medium and cook at a low boil 12 to 15 minutes, or until the potatoes are tender enough to be pierced with a skewer. Drain in a colander; do not allow them to cool, or they will break instead of smash.
• Put a potato on a clean dishcloth on a work surface, cover with another clean dishcloth, and using the palm of your hand, slowly and gently smash (crush) the potato. Transfer to a tray. Repeat with the remaining potatoes. Spoon the remaining 1/4 cup olive oil over the potatoes. Do not oil the bottoms of the potatoes, or the tapenade will not stick well when it is applied.
• Heat a large cast iron skillet over medium-low heat until a drop of water sizzles on the surface. Put the potatoes on the hot surface, oiled side down, and cook until they are crisp on the first side, about 5 minutes: DON'T MOVE THEM! Transfer to a tray, crisp side down.
• Slide a wide spatula under a crisped potato. Spread a heaping tablespoon of tapenade on top, and press down lightly to compact the crust. With one quick move, flip the potato over onto the hot surface, tapenade side down, and lower the heat slightly. Repeat with the remaining potatoes, and brown them for about 7 minutes, or until the tapenade is crisp. Carefully remove the potatoes as they are cooked and invert onto a serving platter, tapenade crust facing up. Serve immediately.

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:

• In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
• Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
• Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

Steps:

• For the piquillo pepper pesto: Combine the piquillo peppers, Parmesan, pine nuts, garlic, honey and red chile flakes in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce. Season with salt and pepper. Reserve.
• For the tapenade: Combine the olives, anchovies and garlic in a food processor and process. While processing, drizzle in enough oil to create an emulsified sauce.
• For the mashed potatoes: Put the potatoes in a pot, cover with cold salted water and bring to a boil over medium-high heat. Cook until fork-tender, 5 to 7 minutes.
• In a separate saucepan heat up the milk.
• Drain the potatoes well to remove any excess water. Using a ricer, mash the potatoes into a mixing bowl while they are hot. Add the butter, mascarpone and a splash of the hot milk and fold into the potatoes until incorporated. Add just enough milk to achieve a velvety consistency. Season with salt and pepper. To keep warm until serving, place the bowl over a pot of simmering water.
• For the bison: Preheat the broiler on high.
• Place a large saute pan on high heat and add enough oil to coat the bottom of the pan. Sprinkle both sides of the bison tenderloins well with salt and pepper and place on the smoking-hot pan to sear. Once a crust has formed on the bottom, remove the meat from the pan and slice it. Return the slices to the pan. Spread the slabs of butter on top of the meat. Season with a little more salt and pepper and place under the broiler until the butter is melted.
• Put the arugula in a bowl, drizzle with extra-virgin oil and toss together. Season with salt and pepper.
• To assemble: Barely fold 2 tablespoons of the tapenade into the potatoes. Place several pieces of the bison on each plate and top with a dollop of the piquillo pepper pesto. Spoon some of the pan butter sauce over the bison and garnish with some arugula. Put a scoop of the tapenade-marbled potatoes next to the bison and garnish with minced chives.

Steps:

• Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
• Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.

Steps:

• Heat oven to 425 degrees.
• Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
• Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
• Serve with sour cream and chives, if desired.