OLIVE OIL AND HERB CRUSHED POTATOES
Provided by Justin Chapple
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
- Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
- Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.
CHEESY SMASHED POTATOES WITH GARLIC AND HERB
Steps:
- Preheat the oven to 400 degrees Fahrenheit.
- Place the potatoes and rosemary sprigs on a sheet pan. Drizzle with the olive oil and sprinkle some salt. Toss the potatoes to coat with the oil,
- Bake for 30 to 35 minutes or until tender.
- In a small pan over low heat, melt the butter. Add the minced garlic, rosemary, salt and pepper to taste. Stir to combine. Let the butter get infused with the garlic and rosemary for a couple of minutes making sure the butter doesn't get brown. You could do this step in the microwave also.
- Remove the roasted potatoes from the oven and gently smash them with a potato masher.
- Pour a little bit of the melted herb butter on each smashed potato. Top with shredded cheese.
- Return the potatoes to the oven. Bake for 3-4 minutes or until the cheese melts and is a bit golden on the top. Serve hot/warm.
Nutrition Facts : Calories 325 kcal, Carbohydrate 40 g, Protein 7 g, Fat 15 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 176 mg, Fiber 5 g, Sugar 1 g, ServingSize 1 serving
MASHED POTATOES WITH OLIVE OIL AND HERBS
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- In a large saucepan, combine the potatoes, 1 teaspoon salt and cold water to cover. Bring to a boil over high heat. Lower the heat to maintain a simmer and cook until fork-tender, about 10 minutes. Drain the potatoes, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Transfer the potatoes to a food mill, ricer or bowl.
- Add the oil and reserved cooking liquid to the saucepan and warm over medium heat. Remove the pan from the heat. Mash the potatoes through the food mill or ricer into the pan (or mash by hand in the bowl and transfer to the pan). Add the basil, parsley and tarragon and stir to combine. Season with salt and pepper. Serve immediately.
OLIVE OIL SMASHED POTATOES
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 35m
Yield 6 to 8 servings
Number Of Ingredients 4
Steps:
- Put the potatoes in a large saucepan with salted cold water to cover and bring to a boil over high heat. Cook until tender, about 15 minutes. Drain and return to the pot. Smash the potatoes with a large fork or potato masher.
- Add lemon zest and olive oil. Fold into potatoes. Season with salt and pepper, to taste.
ROASTED SALMON WITH LEMON-GARLIC HERB BUTTER
As I watched Food Network's Ina Garten make Salmon Nicoise, I was inspired to use the technique of smoothing a thick marinade over salmon filets before roasting. Her marinade is olive oil-based, whereas mine is butter-based and resembles herb butter. My husband was returning from a business trip, so I wanted to surprise him with an elegant dinner. I served this dish alongside lemon-roasted asparagus and roasted garlic smashed potatoes. Needless to say, he was very pleased. Hope you enjoy as well!
Provided by MarthaStewartWanabe
Categories < 60 Mins
Time 42m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F.
- In a small mixing bowl, combine butter, thyme, rosemary, garlic, pepper, lemon zest and lemon juice.
- Arrange salmon filets skin-side-down in a baking pan.
- Gently spread butter mixture evenly over filets. If desired, garnish by arranging lemon slices (two per filet) atop filets and top each filet with sprig of rosemary. Marinate at room temperature for 15 minutes.
- Roast for 12-15 minutes or until fish flakes easily when fork-tested.
TRULY CRISPY SMASHED POTATOES WITH GARLIC
Smashed Potatoes baked with garlic, olive oil and herbs, fluffy in the middle and truly crispy on the outside!!
Provided by Sheena Strain
Categories Side Dish
Time 50m
Number Of Ingredients 6
Steps:
- Preheat your oven to 425F or 225C
- Bring a large pot of water to the boil, then add the potatoes to it and cook until just cooked but not super soft (they will continue to cook in the oven) it will take about 15-25 minutes depending on the size of the potatoes.
- While the potatoes are cooking mix the oil and garlic together.
- Once the potatoes are cooked, drain them and then place the potatoes on a baking sheet.
- Using a potato masher or a fork 'smash' the top of the potatoes. I like to rough them up a little with a fork and remove a little of the skin on top, this ensures more crispy bits when they are cooked.
- Evenly drizzle the olive oil (or use a silicone brush) on the top of the potatoes, then season with salt, pepper, and sprinkle on the fresh thyme leaves, then immediately place the baking sheet into the hot oven.
- Bake for about 20-35 minutes, or until the top of the potatoes are good and crispy! Serve immediately, the crispiness will not be as good once the potatoes start to cool, or if they have to be reheated later on.
Nutrition Facts : Calories 228 kcal, Carbohydrate 29 g, Protein 6 g, Fat 10 g, SaturatedFat 1 g, Sodium 23 mg, Fiber 5 g, ServingSize 1 serving
LEMON HERB OLIVE OIL SMASHED POTATOES
A lighter mash with a ton of sunny Mediterranean flavor. They happen to be vegan, too. The leftovers are great for stuffing into piquillo peppers.
Provided by Food Network
Categories side-dish
Time 1h5m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt. Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes. Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes. Remove from the heat. Add the olive oil, lemon zest, lemon juice and the reserved cooking water to the potatoes. Mash the potatoes, skins and all, with a traditional potato masher to an even consistency. Fold in the herbs and season with salt. Serve hot with a drizzle of olive oil.
GARLIC HERB SMASHED POTATOES
These garlic herb smashed potatoes are an easy, delicious healthy option for any season. If you're into well-seasoned and flavorful dishes, then this recipe is one to try!
Provided by Shanika | Orchids + Sweet Tea
Categories Main Course Side Dish
Time 1h
Number Of Ingredients 17
Steps:
- Preheat your oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Thoroughly scrub and rinse the baby potatoes until clean and pat dry.
- In a bowl, add the melted butter and herbs together, mixing until combined.
- In a large bowl, add the clean potatoes along with half the amount of the butter-herb mixture, mixing everything together with both hands until fully coated. NOTE: You can always use gloves if you don't want to get your hands messy.
- Add coated potatoes to prepared baking sheet and bake for 25-30 minutes or until the potatoes are tender. Once tender, carefully press the tops of each potato (using the bottom of a bowl or cup) until flattened and "smashed". After all potatoes are smashed, top each potato with the remaining butter-herb mixture and continue to bake for another 10-15 minutes or until the edges are crisp and golden.
- Add all ingredients to high-powered blender and blend on high-speed until foamy and smooth, about 1-2 minutes. For more creaminess, add additional vegan mayo. Add dressing to your favorite gravy boat or bowl.
- Remove from oven and let them cool slightly before serving and drizzling the tops with the dressing!
- Bon Appetit!
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- Put the potatoes in a large saucepan, cover with cold water by about 1 inch and add 2 tablespoons salt.
- Bring to a boil, uncovered, over high heat, and then reduce the heat to medium-high and simmer briskly until fork tender, about 45 minutes.
- Drain the potatoes, reserving 1/4 cup of the water. Return the potatoes to the pan. Shake the pan over medium heat for about a minute to dry the potatoes.
LEMON GARLIC SMASHED POTATOES - LIFE, LOVE, AND GOOD …
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4.9/5 (10)Total Time 45 minsCategory Vegetables & SidesCalories 353 per serving
- Rinse the potatoes and scrub their skins to remove any grit. Add the potatoes to a large pot and fill with enough cool water to cover the potatoes by about an inch.
- Bring the potatoes to a boil over high heat and cook for 15 to 20 minutes, until the potatoes are tender and can be easily pierced with a knife.
- Drain the potatoes in a colander and allow to cool slightly While the potatoes are cooling, combine the olive oil with chopped fresh parsley and minced garlic.
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- In a large wide skillet (wide enough to hold the potatoes side by side, ours was 13 inches across), place two tablespoons of the melted butter then add oil, garlic, potatoes, salt and pepper.
- Nestle in the rosemary, pour in the water then bake covered for 15 minutes until a potato gives when pressed. This first cook time will vary based on the size of potato but if you chose the one-ounce sized potato as we did, 15 minutes is perfect.
- Once they are cooked enough to flatten, drain off the liquid in a colander and discard the rosemary.
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SMASHED POTATOES WITH HERB VINAIGRETTE BY THEFEEDFEED ...
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3.5/5 (236)Servings 4
- Preheat oven to 450°F. In a pot, add potatoes and cover with cold water. Season with salt and bring to a boil over medium-high heat. Cook until tender when pierced with a knife, 10-12 minutes. Let cool slightly, then using the bottom of a measuring cup or glass, smash each potato until ¼-inch thick.
- Transfer smashed potatoes to a sheet pan and toss gently with ¼ cup of the olive oil and salt. Roast, flipping halfway through, until golden brown and crisp, 35-40 minutes.
- Meanwhile, in a medium bowl, whisk together remaining ingredients with remaining ¼ cup olive oil until smooth. Adjust seasoning with salt.
EASY PEANUT SAUCE WITH SMASHED POTATOES | THE LITTLE ...
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4/5 (6)Estimated Reading Time 1 minCategory AppetizerTotal Time 20 mins
- Gently toss potatoes in olive oil, salt, and pepper. Bake in the oven for 10 minutes, flipping halfway on a parchment lined baking sheet.
CREAMY MASHED RUTABAGA WITH OLIVE OIL, LEMON AND HERBS ...
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Category SidesCalories 397 per serving
- Place rutabaga, garlic, thyme, bay leaves and lemon zest in a large pot. Cover with about 1 inch of water, then bring to a boil and reduce to a gentle simmer. Season generously with salt and freshly ground black pepper and cook until rutabaga is very tender, 35- 45 minutes.
- Meanwhile, prepare herb topping. Combine parsley, thyme, sage, 1 teaspoon lemon zest, 1 tablespoon lemon juice and olive oil in a small bowl and season with salt and freshly ground black pepper. Set aside.
- When fully cooked, drain rutabaga then carefully remove thyme sprigs, bay leaves and lemon zest and discard. Return rutabaga and garlic to pot. Turn heat to low and cook off the extra liquid, stirring occasionally, about 3 minutes.
- For a really smooth mash, run the rutabaga through a potato ricer or puree in a food processor, then return to pot. Stir in butter, heavy cream and parmesan. Alternatively, toss in butter, heavy cream and parmesan and mash until mostly smooth. Taste and adjust seasoning if needed.
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5/5 (1)Total Time 1 hrCategory Side Dish
- Place fingerling potatoes in a large Dutch oven covered with water and add 1 tablespoon of salt. Bring the pot to a boil and then reduce to a simmer and cook until fork tender (about 15-20 minutes) – time will vary depending on the size of your potatoes; be careful not to overcook as they’ll fall apart when smashed. Drain and allow the potatoes to cool until you can safely handle them (about 5 minutes).
- Coat the bottom of three 12-inch cast iron skillets with some of the olive oil. Alternatively you can use one half sheet baking sheet. However, I get the crispiest results without burning the potatoes with a cast iron skillet so I highly recommend. Use a silicone brush to spread the oil evenly so it just coats the bottom of each skillet.
- Arrange potatoes onto the skillets and space out well for smashing. Use the bottom of a metal measuring cup or the bottom of a glass to press down on and smash each potato until they are 1/4-inch thick. Repeat until all potatoes are smashed. It is okay if the potatoes break apart. Make sure potatoes are not touching when smashed.
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