SMASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 8 servings
Number Of Ingredients 8
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.
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.
ROASTED CAJUN POTATOES
These nicely seasoned potatoes pair especially well with grilled pork chops or ribs. -Tamra Duncan
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 8 servings.
Number Of Ingredients 9
Steps:
- Cut each potato lengthwise into eight wedges. , In a large bowl, combine the oil, shallots, garlic, salt, paprika, cayenne and pepper; add potatoes and toss to coat. Place in a greased roasting pan., Bake, uncovered, at 450° for 45-50 minutes or until tender and golden brown, turning every 15 minutes. Sprinkle with parsley.
Nutrition Facts : Calories 165 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 305mg sodium, Carbohydrate 23g carbohydrate (2g sugars, Fiber 3g fiber), Protein 3g protein. Diabetic Exchanges
CAJUN MASHED POTATOES
Provided by Ree Drummond : Food Network
Categories side-dish
Time 35m
Yield 10 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until fork tender, 20 to 25 minutes.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over low heat, allowing all of the steam to escape.
- Turn off the heat before adding the butter, cream cheese, heavy cream and Cajun Seasoning. Mash, mash, mash! Next, add the seasoning salt, salt and pepper. Mash to combine.
- Place the lid on the pan to keep the potatoes warm until you are ready to serve.
- Combine the garlic powder, paprika, black pepper, salt and cayenne.
GARLIC CAJUN SMASHED POTATOES
Garlic Cajun Smashed Potatoes are baby red potatoes that are smashed into garlic Cajun butter, topped with more butter, and baked.
Provided by Amanda Rettke--iamhomesteader.com
Categories Side Dish
Time 1h40m
Number Of Ingredients 6
Steps:
- Wash and boil the potatoes in salted water until fork-tender, 25-30 minutes. (It may take longer, depending on the size of the potatoes.)
- Preheat the oven to 350°F and line a large baking sheet with parchment paper.
- Drain the potatoes, pat them dry, and place them on the lined baking sheet.
- Use the bottom of a glass to smash the potatoes to about ¼-inch thick.
- In a small bowl combine melted butter, garlic, and Cajun seasoning.
- Brush the smashed potatoes with the butter mixture, reserving some to brush on after flipping over the potatoes.
- Bake 30 minutes.
- After 30 minutes, flip over the potatoes and brush the remaining butter mixture over the tops of the potatoes.
- Bake for 25-30 additional minutes, or until the edges are crispy. (Cooking time may vary, depending on the size of the potatoes.)
- Let the potatoes rest for about 5 minutes before serving.
- Top with parsley for garnish. Salt to taste.
Nutrition Facts : Calories 152 kcal, ServingSize 1 serving
CAJUN SMASHED POTATOES
This is a version inspired by an old guy named Tom who used to cook breakfast every morning at the youth hostel I stayed at down in NOLA. He was displaced after Katrina and no one has heard from him again. So where ever he is now - I thought I'd share his recipe. Even if it is my own version of it. It's great for breakfast, brunch or even dinner. Spicy, garlicy, buttery goodness.
Provided by graniteangel
Categories Breakfast
Time 1h
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Boil your potatoes whole in water until just fork tender. Drain and fill with very cold water. Set aside, draining water and adding fresh cold water as it gets warm.
- Meanwhile, while that cools down you can start prepping your veggies.
- Once potatoes are cooled (about 25 minutes) drain them and dice into roughly 1 inch cubes, keeping the skin on.
- In large frying pan (Tom always used an old Wok, and it seemed to work really well) heat your peanut oil and a tablespoon of butter. Add onion, celery, bell pepper and half of the Creole seasoning. Sauté on Med-high until the onions start to get translucent, about 4-5 minutes.
- Add rest of butter and garlic. Once the butter has mostly melted add your potatoes. Stir to coat them with the buttery goodness. Add parsley, thyme and rest of Creole seasoning. Let cook for another 5-6 minutes, scraping the bottom of the pan to avoid sticking and to mix the crispy bits into the potatoes.
- They should start to look a little creamy/smashed by this point.
- Stir in hot sauce and garnish with green onions.
- Now all you need are a couple of fried eggs, some spicy Louisiana sausage patties and some fresh biscuits with jam. Don't forget the coffee with chicory!
Nutrition Facts : Calories 287.5, Fat 14.4, SaturatedFat 6.9, Cholesterol 25.4, Sodium 68.3, Carbohydrate 37, Fiber 5.2, Sugar 2.9, Protein 4.6
SMOKY STEAK WITH CAJUN POTATOES & SPICY SLAW
Steak and Cajun potatoes make a tasty meal for two - perfect for special occasions like Valentine's
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 1h
Number Of Ingredients 10
Steps:
- Heat the oven to 220C/200C fan/gas 7. Bring a large pan of salted water to the boil, add the potatoes and cook for 5 mins. Drain and leave to steam-dry in the colander for a few minutes. Toss the potatoes with the Cajun seasoning, half the oil and a good pinch of salt. Tip onto a baking tray and roast for 25-30 mins or until golden and crisp, tossing halfway through.
- To make the slaw, combine the cabbage, onion, mayonnaise, soured cream and chipotle paste in a bowl until the cabbage and onion are well coated. Set aside.
- Rub the steak with the remaining oil and season both sides. Heat a griddle pan or non-stick frying pan over a high heat until very hot. Add the steak to the pan, cook for 2 mins on one side, then 3 mins on the other. Remove, put on a chopping board, cover with foil and leave to rest for 5 mins. Slice into strips.
- Serve the steak with the potatoes scattered with the coriander and a pile of the spicy slaw.
Nutrition Facts : Calories 802 calories, Fat 50 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 6 grams fiber, Protein 47 grams protein, Sodium 0.9 milligram of sodium
CAJUN MASHED POTATOES
Best mashed potatoes recipe ever! I started this around 20 years ago and refined it over the years to this recipe. My kids love it!
Provided by Paul in Owens Cross
Categories One Dish Meal
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Wash the potatoes and cut into 1" squares. LEAVE the skins on the potatoes.
- Boil the potatoes in a large pot for 15-20 minutes or until the skins freely separate from the potatoes.
- A few minutes prior to draining the potatoes, put the butter, salt, pepper, and cream cheese in a small bowl and microwave until soft.
- Add the Mrs. Dash seasoning and mix thoroughly.
- When the potatoes are done, drain the water from them but leave them in the pot.
- Pour the cheese/butter/seasoning mixture on top. Add milk, a little at a time, until the consistency is as you like it.
- Mix thoroughly with a potato masher, adding up to more milk if desired.
- Serve hot.
Nutrition Facts : Calories 361.5, Fat 13.3, SaturatedFat 8.3, Cholesterol 37.4, Sodium 507.5, Carbohydrate 54.8, Fiber 6.8, Sugar 2.5, Protein 7.7
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