CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
POTATO CASSEROLE WITH FRIED ONIONS
Make and share this Potato Casserole With Fried Onions recipe from Food.com.
Provided by Lori Mama
Categories One Dish Meal
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 375 degrees.
- Make a thick white sauce of butter, flour and milk and add the Italian seasoning packet.
- Dice or slice the potatoes into the cream sauce.
- Add in the parsley and mix to combine.
- Turn into large well-greased casserole dish.
- Sprinkle with grated cheese and French fried onions.
- Bake 30 minutes or until bubbling.
BUTTER FRIED POTATOES
This is not the healthiest dish, although it is delicious. For the people who do not like them, the onion is optional. I make it for my family often and the restaurant I work at changed their recipe to this! Add diced tomatoes alongside the onion and garlic for a tasty addition.
Provided by tenastic66
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Melt 4 1/2 tablespoons butter in a large skillet over medium-high heat; cook and stir potatoes until golden brown, 10 to 15 minutes.
- Meanwhile, melt remaining 1 1/2 tablespoons butter in another skillet over medium heat; cook and stir onion and garlic until tender, about 5 minutes. Reduce heat to medium-low and continue cooking until garlic is lightly browned, 5 to 10 minutes more. Stir onion mixture into potatoes.
- Cook and stir potatoes and onion until potatoes are tender, about 10 minutes more.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 34 g, Cholesterol 45.8 mg, Fat 17.5 g, Fiber 4.3 g, Protein 4.2 g, SaturatedFat 11 g, Sodium 134.6 mg, Sugar 2 g
EASY PAN FRIED POTATOES, SHALLOTS WITH PARSLEY BUTTER
Quick easy side dish. It takes just minutes into the microwave and then transfer to the pan for a quick pan fry. Some fresh parsley, garlic and shallots make this perfect. I loved pan fried potatoes but sometimes they just take too long and I always feel like I'm using too much butter or oil so this is my quick compromise. Now you can use the pre-bagged either frozen or dairy aisle packaged potatoes, but to me there is no comparison. I just love the sweetness and rustic flavor of the red skinned potatoes. Besides this is so easy to make and such a great inexpensive side dish. Serve with steak, fried fish, or any seafood, and of course one of my favorites an omelette. I don't know about you, but I can eat breakfast any time of the day.
Provided by SarasotaCook
Categories Potato
Time 25m
Yield 4 , 4 serving(s)
Number Of Ingredients 8
Steps:
- Potatoes -- Add the potatoes to a bowl or I prefer using a pie plate and add just a tablespoon or so of water and cover with plastic wrap. Now microwave. I like to start at 5 minutes and then check. You want them slightly tender but still firm and not falling apart - remember you are going to finish then in the pan. Once they are done, just remove from the microwave and drain well, you don't want water to hit a hot pan.
- Pan Fry -- Add the shallot and garlic to a medium saute pan with 1 tablespoon of the butter on medium heat and cook 2 minutes. Increase the heat to medium high to high and add the other tablespoon of butter, potatoes and parsley. I like to let them set for a couple of minutes to brown on the bottom before flipping and stirring breaking them up slightly and then again a couple of minutes on the other side before I stir or flip and again breaking them up a bit. They will start to break apart which is fine. Then add the scallions, salt and pepper and serve.
Nutrition Facts : Calories 524.7, Fat 6.7, SaturatedFat 3.8, Cholesterol 15.3, Sodium 83.6, Carbohydrate 104.7, Fiber 11.2, Sugar 6.6, Protein 12.7
CANDIE'S EASY POTATO AND ONION DISH
If you love sweet onions with buttery potatoes, this dish is for you! Every time someone asks for the recipe they are pleased to hear how simple it is!
Provided by CANDIEANNE
Categories Side Dish Casseroles Potato Casserole
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9x13 inch casserole dish, mix the potatoes, onions, butter, and parsley. Season with salt and pepper.
- Bake covered in the preheated oven for 45 minutes, stirring occasionally, or until potatoes are tender.
Nutrition Facts : Calories 246 calories, Carbohydrate 33.4 g, Cholesterol 30.5 mg, Fat 11.7 g, Fiber 2.8 g, Protein 3.3 g, SaturatedFat 7.3 g, Sodium 163.6 mg, Sugar 4 g
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