Crushed New Potatoes Food

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CRUSHED NEW POTATOES



Crushed New Potatoes image

Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.

Provided by Diana

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 pound (450 grams) baby potatoes
2 tablespoons olive oil
1 clove garlic (crushed)
1 teaspoon parsley or basil
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
  • Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
  • Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
  • Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
  • Season with freshly ground black pepper, and sea salt.
  • Sprinkle with either dried or fresh herbs and garlic.
  • Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
  • Served Immediately.

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving

GOLDEN CRUSHED POTATOES



Golden Crushed Potatoes image

Provided by Ellie Krieger

Categories     side-dish

Time 50m

Yield 4 servings, serving size 2 potatoes

Number Of Ingredients 4

8 small gold creamer potatoes (like Yukon gold), about 1 pound
Nonstick cooking spray
1 tablespoon olive oil
1/4 teaspoon salt

Steps:

  • Preheat the oven to 450 degrees F.
  • Steam the potatoes, whole, for 20 minutes, until they are still firm yet easily pierced with a fork. Drain.
  • Spray a baking sheet with cooking spray. Place a potato on the tray, cut a small cross about 1/4-inch deep into the potato and crush the potato with the back of a wooden spoon to flatten into a patty about 1/2-inch thick. Try to crush it just enough so it stays together with most of its skin intact. Repeat with the remaining potatoes.
  • Brush the tops of the potatoes with the oil, sprinkle with salt and bake until crisp and golden, about 20 minutes.

CRUSHED NEW POTATOES



Crushed new potatoes image

Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Side dish

Time 50m

Number Of Ingredients 4

1kg peeled or scrubbed new potatoes
3 tbsp olive oil
4 spring onions , sliced
handful pitted black olives , chopped

Steps:

  • Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
  • Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

BUTTERY ROASTED CRUSHED POTATOES



Buttery Roasted Crushed Potatoes image

I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.

Provided by MarthaStewartWanabe

Categories     Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Preheat oven to 375°F.
  • Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
  • Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
  • Once tender, drain water from potatoes. Set aside to cool slightly.
  • Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
  • Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
  • Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
  • Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

CRUSHED POTATOES



Crushed potatoes image

A laid-back alternative to mash, you don't even need to peel the potatoes for this

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Supper, Vegetable

Time 20m

Number Of Ingredients 4

1kg potato
a small handful of flat-leaf parsley , chopped
white wine vinegar
olive oil

Steps:

  • Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
  • Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.

Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium

SMASHED ROASTED NEW POTATOES



Smashed roasted new potatoes image

Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic

Provided by Barney Desmazery

Categories     Side dish

Time 1h10m

Number Of Ingredients 2

1kg new potatoes
3 tbsp olive oil

Steps:

  • Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
  • Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium

GARLIC CRUSHED POTATOES



Garlic crushed potatoes image

Delicious and simple crispy patatoes! Head to my blog for more - http://aunichef.wordpress.com/

Provided by willheinz

Time 45m

Yield Serves 4

Number Of Ingredients 7

1kg small potatoes
4 shallots
8 garlic cloves, crushed with skin on
1 tbsp vegetable oil
1 tbsp olive oil
1 tbsp balsamic vinegar
salt and pepper

Steps:

  • Heat oven to 200C/180C fan/gas mark 6.
  • Wash the potatoes. Leave the skin on and cut each in half. Peel and halve the shallots.
  • Place the potatoes in a pan of boiling water for fifteen minutes or until the potatoes are soft (a sharp knife should pass straight through).
  • Put the vegetable oil in a large baking tray and place in the preheated oven.
  • Turn off the hob and drain the potatoes. Return them to the saucepan with all the other ingredients. Season generously.
  • Put a tight fitting lid onto the saucepan. Making sure you hold the lid down tightly, vigorously shake, bashing all the ingredients together and slightly crumbling the potatoes.
  • Spoon the contents into the baking tray and return to the oven to cook for thirty minutes, or until the potatoes are crispy and brown.

CRUSHED POTATOES



Crushed Potatoes image

Make and share this Crushed Potatoes recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 russet potatoes
6 scallions
1 cup Italian parsley, packed
3/4 cup extra virgin olive oil

Steps:

  • Peel potatoes and quarter.
  • In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
  • Drain potatoes in a colander and let stand 5 minutes.
  • Finely chop white and light green parts of scallions. Finely chop parsley.
  • In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
  • With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.

Nutrition Facts : Calories 301.8, Fat 27.2, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.1, Fiber 2.3, Sugar 1, Protein 2

CRUSHED NEW POTATOES



Crushed New Potatoes image

Make and share this Crushed New Potatoes recipe from Food.com.

Provided by Mme M

Categories     Potato

Time 45m

Yield 4 serving(s)

Number Of Ingredients 10

14 ounces new potatoes
3 1/2 pints water, to cover
2 heads garlic, cut in half
2 large bay leaves
20 sprigs fresh thyme
1 teaspoon chicken bouillon
1 1/2 ounces salt
3 1/2 ounces unsalted butter
1/2 teaspoon salt
1/4 teaspoon white pepper

Steps:

  • Scrub and wash the new potatoes and place into a saucepan. Cover with the water and then add the rest of the ingredients, except the butter and final seasoning.
  • Bring to the boil and reduce to a simmer.
  • Cook for approximately 20 minutes.
  • Once cooked, drain and using a fork or a potato masher, crush the potatoes lightly,.
  • add the butter and season with salt and pepper.

BROKEN POTATOES



Broken Potatoes image

Provided by Jamie Oliver

Categories     side-dish

Time 1h20m

Yield 4 to 6 servings

Number Of Ingredients 5

2 pounds, 3 ounces (1-kilogram) potatoes, peeled
Olive oil
Pork fat
Salt and freshly ground black pepper
A handful of rosemary leaves

Steps:

  • Preheat oven to 425 degrees F.
  • Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
  • Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

CRUSTY NEW POTATOES



Crusty New Potatoes image

From Hall's Potato Harvest Cookbook. Tender inside and nice and crusty outside. They suggest serving them with chicken breasts or steak. I suggest making a bunch of them !

Provided by PrimQuilter

Categories     Potato

Time 55m

Yield 2 serving(s)

Number Of Ingredients 4

8 small red new potatoes
1/4 cup butter
1/2 teaspoon lawrys season salt
1 cup crushed corn flakes

Steps:

  • Preheat oven to 400 degrees.
  • Boil unpeeled potatoes until tender when pierced with a fork, approximately 20 minutes.
  • Drain and peel.
  • Melt butter and add seasoning salt.
  • Roll each potato in seasoned butter, then in crushed cornflakes.
  • Place in glass baking dish.
  • Bake 25 minutes.

Nutrition Facts : Calories 777.6, Fat 23.7, SaturatedFat 14.8, Cholesterol 61, Sodium 344.6, Carbohydrate 131, Fiber 15.3, Sugar 6.8, Protein 14.9

HUMMUS CRUSHED NEW POTATOES



Hummus Crushed New Potatoes image

Make and share this Hummus Crushed New Potatoes recipe from Food.com.

Provided by English_Rose

Categories     Potato

Time 17m

Yield 2 serving(s)

Number Of Ingredients 5

1 lb new potato
3 tablespoons hummus
10 green olives, pitted and chopped
1/2 ounce flat leaf parsley, chopped
salt and pepper

Steps:

  • Cook the potatoes in boiling salted water for 15 mins or until tender.
  • Drain well, return to the pan and gently crush with a fork.
  • Stir through the hummus, olives and parsley then season well.
  • Serve.

Nutrition Facts : Calories 234.3, Fat 4.5, SaturatedFat 0.7, Sodium 312.9, Carbohydrate 43.8, Fiber 7, Sugar 1.9, Protein 6.7

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