CRUSHED NEW POTATOES
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
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
CRISPY SMASHED HERBED POTATOES
Golden brown and buttery, these spuds live up to their tantalizing name. A sprinkle of fresh herbs when they're hot out of the oven maximizes the flavor...and the pretty. -Althea Dye, Howard, Ohio
Provided by Taste of Home
Categories Side Dishes
Time 45m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 450°. Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, until tender, 15-20 minutes. Drain., Drizzle oil over the bottom of a 15x10x1-in. baking pan; arrange potatoes over oil. Using a potato masher, flatten potatoes to 1/2-in. thickness. Brush potatoes with butter; sprinkle with salt and pepper., Roast until golden brown, 20-25 minutes. Sprinkle with chives and parsley.
Nutrition Facts : Calories 292 calories, Fat 22g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 543mg sodium, Carbohydrate 22g carbohydrate (1g sugars, Fiber 2g fiber), Protein 3g protein.
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.
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.
CRUSHED POTATOES
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
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
CRUSHED NEW POTATOES
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
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
HERB ROASTED NEW POTATOES
Pack your potatoes full of fresh summer herbs and enjoy outside in the sun
Provided by Mary Cadogan
Categories Dinner, Side dish, Supper
Time 1h
Number Of Ingredients 4
Steps:
- Heat oven to 200C/180C fan/gas 6. Rinse and dry the unpeeled new potatoes. Put 2-3 tbsp duck fat or olive oil in a roasting tin and put in oven for 10 mins to melt. Strip leaves from rosemary, oregano and sage and stir into tin with seasoning.
- Add potatoes and toss well. Roast for 40-50 mins, shaking tin a couple of times, until potatoes are crisp and tender. Sprinkle with sea salt and serve.
Nutrition Facts : Calories 121 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 2 grams protein, Sodium 0.35 milligram of sodium
SQUASHED HERBY POTATOES
Give mashed potatoes a new edge with some herby flavours
Provided by Good Food team
Categories Dinner, Side dish
Time 40m
Number Of Ingredients 5
Steps:
- Cook the new potatoes (with their skins on) in boiling salted water for 15-20 minutes depending on their size. They should be quite soft for this recipe.
- Meanwhile warm the oil and herbs in a small pan - this helps release all the flavours. Drain the potatoes, tip them into a bowl and 'squash' each potato with a fork - it should break up but not fall apart. Be gentle here, as you don't want the potatoes completely collapsing. Pour over the herb oil, gently stir, tip into a serving dish, then sprinkle over a good pinch of Maldon sea salt and plenty of freshly ground black pepper.
Nutrition Facts : Calories 274 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 29 grams carbohydrates, Protein 3 grams protein, Sodium 0.37 milligram of sodium
CRUSHED OLIVE OIL POTATOES
Give your new potatoes a twist with this fabulous recipe
Provided by Paul Bloxham
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 2
Steps:
- Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.
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5/5 (151)Total Time 1 hr 10 minsCategory SidesCalories 85 per serving
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
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