Michael Anthonys Fork Crushed Purple Majesty Potatoes Food

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PURPLE MAJESTY FORK-CRUSHED POTATOES



Purple Majesty Fork-Crushed Potatoes image

I scored on 'Purple Majesty' potatoes last weekend at the local farmer's market. Here is a very simple recipe from Chef Michael Anthony via smittenkitten.com. From the site: "There's a new potato in town, and not only is its flesh a rakish shade of purple that even Prince might find a little loud, but it's also really good for you. The potato was developed last year by Colorado growers using natural cross-breeding techniques that somehow resulted in a superspud containing freakishly high amounts of antioxidants." There's a surprise in store for you, too...read on...

Provided by COOKGIRl

Categories     Potato

Time 40m

Yield 4 serving(s)

Number Of Ingredients 7

1 lb purple majesty potato, washed, scrubbed and peeled (cut in half or quartered depending on size)
2 -3 shallots, peeled and minced
3 tablespoons extra virgin olive oil (cut in half-add more in you want)
2 tablespoons flat leaf parsley, chopped (curly parsley ok)
fleur de sel, to taste
cracked white pepper or cracked black pepper, to taste
2 tablespoons fresh lemon juice

Steps:

  • Note: If you prefer, the potatoes can be boiled first in their skin then peeled.
  • Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.
  • Drain.
  • Place the potatoes back in the pot and using a fork, mash the potatoes.
  • Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.
  • Did you notice what happened? The citric acid in the lemon juice "bleached" some areas of the potatoes a "lighter and brighter" shade of purple! Nifty, huh?!
  • This concludes this week's science experiment.

MICHAEL ANTHONY’S FORK-CRUSHED PURPLE MAJESTY POTATOES



MICHAEL ANTHONY’S FORK-CRUSHED PURPLE MAJESTY POTATOES image

Categories     Potato     Side     Fourth of July     Low Fat     Vegetarian     Backyard BBQ     Healthy     Vegan     Kosher for Passover     Boil

Yield 4 people

Number Of Ingredients 7

1 pound Purple Majesty or other purple potatoes, washed + scrubbed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
6 tablespoons good extra-virgin olive oil (we used half, and it was plenty for us)
Fleur de sel to taste
White pepper to taste
2 tablespoons parsley, chopped

Steps:

  • In a large pot, cook potatoes with skins on in heavily salted boiling water until tender, approximately 15 minutes. Remove potatoes from pot, and peel them while still warm. Place potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency. Fold in minced shallots, lemon juice, olive oil, fleur de sel, and white pepper. Finish with parsley.

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

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.

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

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

FORK MASHED POTATOES



Fork Mashed Potatoes image

Potatoes seasoned with parsley, garlic, peppercorns and onion. From Chef Stratta at the Phoenician hotel in Phoenix.

Provided by BakinBaby

Categories     Potato

Time 34m

Yield 4 serving(s)

Number Of Ingredients 10

8 yukon gold potatoes
1 bulb of garlic (split)
2 tablespoons thyme
1 tablespoon black peppercorns
2 bay leaves
1/4 cup onion (chopped)
1 1/2 teaspoons kosher salt
1/4 cup olive oil
1/4 cup butter
1/4 cup Italian parsley

Steps:

  • Combine potatoes, garlic, thyme, peppercorns, bay leaves, onion and salt in a large saucepan filled with 1/2 gallon of water. Cook over high heat. Bring to boil, reduce heat and simmer 30-35 minutes.
  • Remove potatoes, cool slightly and peel.
  • Combine potatoes, olive oil and butter in a large bowl.
  • Mash potatoes with a fork or potato masher, then stir in parsley, salt and pepper.

Nutrition Facts : Calories 475.1, Fat 25.4, SaturatedFat 9.2, Cholesterol 30.5, Sodium 750.6, Carbohydrate 58.7, Fiber 5.4, Sugar 2.9, Protein 5.9

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