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.
SMASHED YUKON GOLD POTATOES
Steps:
- Cook potatoes in medium saucepan of boiling salted water until tender, about 20 minutes. Drain well and return potatoes to same saucepan. Coarsely mash potatoes, adding enough chicken broth to moisten. Stir in sour cream and nutmeg. Season potatoes to taste with salt and pepper and serve.
YUKON GOLD POTATOES: JACQUES PEPIN STYLE
Provided by Rachael Ray : Food Network
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Place the potatoes in a deep skillet and add salt and pepper, to taste. Cover potatoes halfway with chicken stock, about 3 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 5 to 8 minutes, depending upon the size of the potatoes. Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, another 5 minutes, and re-season with salt and pepper, if necessary or desired. Remove the browned potatoes from the skillet and place onto a serving platter, garnished with the parsley.
YUKON GOLD AND EDAMAME MASH
Edamame is the Japanese word for soybean. Soybeans are somewhat mild in flavor, a cross between a pea and a fava bean. We're lucky enough to sometimes find them fresh during the summer months, at the farmer's market or a specialty store, but they are widely available frozen, both in the pod and shelled. Adults and children alike love edamame as a snack. Once the soybeans are cooked or reheated, drain them well, and season with coarse salt or sea salt. Squeeze the seeds directly from the pods into your mouth. Think highbrow boiled peanuts. Edamame may be eaten as a snack or a vegetable, and used in soups or stir-fries. I also like to mash them with potatoes, as in this recipe.
Yield serves 4 to 6
Number Of Ingredients 6
Steps:
- In a saucepan, add the potatoes and enough cold water to cover, and bring to a boil over medium-high heat. Season with salt, decrease the heat to medium-low, and simmer until tender, about 20 minutes. Add the edamame and cook until tender, about 5 minutes. Drain well in a colander.
- Meanwhile, heat the milk and butter in a small saucepan over low heat. Cook until the butter is melted, then cover and keep warm.
- Return the drained vegetables to their saucepan and cook, stirring constantly, over medium heat until a floury film forms on the bottom of the pan, 1 to 2 minutes.
- Mash the vegetables in the saucepan until smooth with a ricer, food mill, or potato masher. Add the warm milk mixture and the chives, stirring vigorously until well combined. Taste and adjust for seasoning with salt and pepper. Serve immediately.
YUKON GOLD SMASH
Make and share this Yukon Gold Smash recipe from Food.com.
Provided by Alex B.
Categories Low Protein
Time 40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Place the Yukon gold potatoes in a pot of boiling water with skin on.
- Heavily salt the boiling potatoes.
- When the potatoes are fully cooked (about 30 to 40 minutes), drain the water and leave the potatoes in the pot.
- Using a hand masher, thoroughly mash the potatoes with their skin.
- Add a drizzle of olive oil and the stick of butter. Thoroughly combine.
- Salt to taste and serve.
Nutrition Facts : Calories 440.1, Fat 23.3, SaturatedFat 14.7, Cholesterol 61, Sodium 213.5, Carbohydrate 54.8, Fiber 4.9, Sugar 2.4, Protein 5.3
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