Cuban Crushed Potatoes Food

CUBAN LUNCH CANDIES

Steps:

• Melt together the peanut butter, butterscotch and chocolate chips in top of double boiler.
• Add crushed potato chips and peanuts.
• Mix together with melted chips.
• Spoon into mini cupcake paper cups.
• (You do not even have to put these into mini muffin pans as they do hold their shape while they are being filled. It is best to put the mini cupcake papers on a plain cookie sheet to make them easier to move before chilling.) Chill until set.
• You can also add ½ cup coconut to melted chips and peanuts.
• To speed up chilling time, pop them into the freezer for a few minutes.

CUBAN CRUSHED POTATOES

Steps:

• In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler.
• Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.

CRUSHED POTATOES

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.

BUTTERY ROASTED CRUSHED POTATOES

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.

SWEET POTATOES WITH CUBAN-STYLE BEEF PICADILLO

Steps:

• Heat oven to 425°. Pierce potatoes all over with a fork and place on an aluminum foil-lined baking sheet; bake until tender, 50 minutes. In a large skillet over medium heat, heat oil. Cook onion until soft, 4 minutes. Add garlic, cumin and cinnamon; cook, 1 minute. Add beef and cook through, 5 minutes. Add sherry and cook, stirring, 2 minutes. Add tomatoes, cherries, olives, capers and salt; reduce heat and simmer, 5 minutes; stir in chopped cilantro. Slice open potatoes and mash insides with a fork; divide beef mixture and cilantro leaves among potatoes.

CUBAN MOJO POTATOES

Steps:

• Lay a sheet of aluminum foil on the countertop.
• -Place all the ingredients (except cilantro) on top of the foil.
• -Fold up the foil to create a tightly sealed package.
• -Lay a second sheet of aluminum foil on the counter and double wrap the potatoes. Make sure the package is tightly sealed.
• -Place the potatoes over the hottest part of the grill.
• -Turn every 10 minutes, for about 40-50 minutes.
• -Open the foil packet and pour the potatoes, add cilantro (or parsley) and stir to combine.

PAPAS APLASTADAS (CRUSHED POTATOES)

Steps:

• Cover potatoes with lightly salted water. Bring to a boil, reduce heat to low, cover and simmer for about 15 to 20 minutes or until the potatoes are fork tender. Remove from heat and drain.
• While the potatoes are cooking, sauté chopped bacon in a large frying pan until crispy. Remove bacon bits but do not drain the oil. Add the green pepper and a little olive oil to the pan and sauté until tender. Add the minced garlic and sauté an additional minute.
• Lightly grease a jelly roll pan, pizza pan, or baking sheet; you need a flat pan with a raised edge that can go under the broiler. Arrange the cooked potatoes on the pan. Spray the bottom of a coffee cup with vegetable spray and use the bottom to smash the potatoes until they are crushed and flattened in a thin layer that more or less covers the bottom of the pan. Note: Crush -- do not mash -- the potatoes! They should look like you dropped them on the floor, NOT like you ran over them with your SUV.
• Drizzle the potatoes liberally with olive oil and sprinkle to taste with salt, pepper and cumin. The amounts listed in the ingredients are approximate. The best way is to start conservatively, taste a bite of the potatoes, and add more spices are needed! Top the potatoes with the green pepper, green onion and bacon bits.
• Evenly spread the grated cheese over the top of the potatoes. Place in the oven under the broiler at the LOW setting. You want to bring the dish back up to serving temperature and melt the cheese. The potatoes should look gooey and bubbling with the cheese lightly browned on top.
• Make sure you keep the pan low enough (NOT the top rack!) so that the cheese isn't immediately scorched. This dish needs only a few minutes for the cheese to melt and brown slightly, so watch it carefully. Once hot and bubbly, remove from broiler and serve immediately.