Papas Aplastadas Crushed Potatoes Food

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.

PAPAS A LO POBRE WITH CHORIZO

Steps:

• Fry the chorizo in the olive oil with the crushed potatoes, garlic and rosemary. Allow the chorizo to form a crust before turning.
• Meanwhile, fry the eggs the way you like them. Mix the potatoes with the parsley and a light dusting of smoked paprika. Serve the eggs on top of the potatoes with a further dusting of paprika, if you like.

CRUSHED NEW POTATOES WITH CREME FRAICHE AND CRACKED CORIANDER

Steps:

• Scatter the coriander seeds over the bottom of a small skillet. Toast over moderately low heat, shaking the pan frequently, for 3-4 minutes or until you get just a whiff of thir fragrance. Place a sheet of paper towel on you work surface an pour the seeds onto it. Use of the side of a chef's knife or the flat bottom of a heavy glass to crush the seeds. Careully tilt the seeds in to a small bowl; set aside.
• Place the potatoes in a large pot with enough cold water to cover them by 2 inches. Add kosher salt to taste (about 1 tsp per quart). Bring to a boil. Reduce heat to moderate, and cook until the potates are tender whn pierced with the tip of a knife, 25-30 minutes.
• Drain the potaotes and keep warm. Just before serving, transfer them to a shallow casserole. Using a parin knife, peel the potatoes, if desired. With a fork of poato masher, crush the potaotes gently to just split them open. Sprinkle lightly with sea salt. Stir the creme fraiche until smooth and spoon it over the potatoes. Cut the butter into small pieces and sprinkle it over the potatoes. Scatter the coriander over the top and sprinkle with more sea salt and freshly ground chives, if desired.

PAPAS ARRUGADAS

Steps:

• Arrange potatoes (if possible in a single layer) in a wide and shallow soup pot.
• Add water--just half way up the potatoes (not covering them).
• Add the salt and lemon slices.
• Bring to a boil and cover with a damp towel.
• Reduce heat to medium, and cook until done, and water has evaporated considerably--the skins should begin to"wrinkle.
• "This should take about 20 minutes.
• Remove potatoes from water and serve with"Mojo Picón" recipe#31699.

PURPLE MAJESTY FORK-CRUSHED POTATOES

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.