CRUSHED NEW POTATOES
Crushed New Potatoes with garlic, parsley and butter, an incredibly delicious side dish that makes a great alternative to the good old roast potatoes. Crispy, heavenly flavourful, and sinfully golden, these smashed potatoes are my new favourite side dish.
Provided by Daniela Apostol
Categories Side Dish
Time 55m
Number Of Ingredients 6
Steps:
- Boil the potatoes in their skin until cooked through.
- Pre-heat the oven at 200 degrees Celsius (400 Fahrenheit).
- Use a fork or a potato masher to press on the potatoes and crush them, still keeping them in one piece, but trying to flatten them up as much as you can.
- Mix the melted butter with the minced garlic and parsley, and drizzle a bit over each of the smashed potatoes, then season with salt and pepper to your taste.
- Bake in the oven for about 15-20 minutes until the edges are begining to brown and they potatoes are crispy.
- Serve hot!
Nutrition Facts : Calories 81 kcal, Carbohydrate 13 g, Protein 1 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 156 mg, Fiber 1 g, ServingSize 1 serving
PARSLEY SMASHED POTATOES
I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! -Katie Hagy, Blacksburg, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 190mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
PARMESAN CHIVE SMASHED POTATOES
Provided by Ina Garten
Categories side-dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 400 degrees.
- Place the potatoes and 1 tablespoon salt in a large saucepan and add enough water to cover the potatoes. Bring to a boil, reduce the heat, and simmer for 17 to 20 minutes, until the potatoes are tender when pierced with a skewer. Drain the potatoes and place on a sheet pan. With a potato masher or metal measuring cup, press each potato until it's about 1/2 inch thick (they will be messy). Toss the potatoes with the olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper.
- Roast the potatoes for 25 to 30 minutes, turning once, until the skins have become nicely browned. Sprinkle the potatoes with the Parmesan cheese and roast for another 2 to 3 minutes, just until the cheese melts. Sprinkle the potatoes with the chives and fleur de sel and serve hot.
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
GARLIC & PARSLEY NEW POTATOES
It's new potato time and this is a quick easy recipe that is attractive and tasty.Try serving them with a little parmesan cheese sprinkled over top.
Provided by Bergy
Categories Potato
Time 38m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Scrub the potatoes well.
- Pare a 3/4" strip around the middle of each potato (this is just to give you a little contrast in color).
- Place potatoes in a saucepan, cover with water and bring to a boil.
- Simmer covered for about 20 minutes or until tender.
- Drain potatoes and place them in a bowl add two teaspoons of oil& toss.
- In a non stick frypan add the remaining oil over medium heat.
- Add garlic,cook approximately 1 minute.
- Add parsley, salt& pepper, mix well.
- Add potatoes, reduce heat to low and cook stirring constantly for 1 or 2 minutes.
- Serve.
CHIVE AND PARSLEY MASHED POTATOES
These green mashed potatoes are so cool looking! This would be great for St. Patrick's day, Thanksgiving or any weeknight you want to kick your regular mashed potatoes up a notch! Adapted from Gourmet magazine.
Provided by Sharon123
Categories Potato
Time 55m
Yield 8-10
Number Of Ingredients 9
Steps:
- Make oil:.
- Purée chives and parsley with oil and salt in a blender until smooth. Pour herb oil through a fine strainer into a glass cup, pressing on and discarding solids.
- Prepare potatoes:.
- Peel and quarter potatoes. Cover potatoes with salted cold water by 1 inch in a 5-quart heavy pot, then simmer, uncovered, until very tender, about 25 minutes.
- While potatoes are simmering, bring milk, butter, salt, and pepper to a simmer, stirring until butter is melted.
- Drain potatoes in a colander and return to pot. Add the hot milk mixture and mash with a potato masher until almost smooth, then stir in 4 tablespoons of the herb oil.
- If desired, serve potatoes drizzled with some of remaining oil. Enjoy!
- Note:.
- Oil can be made 4 days ahead and covered and chilled. Bring to room temperature before using.
- Potatoes can be made 1 day ahead and chilled, covered. Bring to room temperature before reheating in a microwave or double boiler, stirring occasionally.
PARSLEY SMASHED POTATOES
Enjoy these delicious smashed potatoes that are ready in just 35 minutes - perfect for a side dish.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- In 3-quart saucepan, place potatoes and garlic; add enough water to cover. Heat to boiling; reduce heat. Cover; simmer 15 to 20 minutes or until potatoes are tender. Drain potatoes, reserving cooking liquid.
- In saucepan, mash potatoes, garlic, parsley, salt and pepper with potato masher just until lumpy. Gradually add about 1/4 cup cooking liquid, mashing until combined but still lumpy. Stir in sour cream.
Nutrition Facts : Calories 60, Carbohydrate 14 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Servings, Sodium 160 mg, Sugar 0 g, TransFat 0 g
SMASHED ROASTED NEW POTATOES
Combine roast potatoes, rösti and mash with this simple recipe. You can enhance it by smashing in pitted olives, capers, herbs, spring onions or garlic
Provided by Barney Desmazery
Categories Side dish
Time 1h10m
Number Of Ingredients 2
Steps:
- Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
- Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.
Nutrition Facts : Calories 159 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 3 grams protein, Sodium 0.01 milligram of sodium
More about "parsley smashed new potatoes food"
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
From foodandwine.com
Category Dinner, Side DishTotal Time 35 mins
- Bring 2 inches of salted water to a boil in a large pot fitted with a steamer basket. Add the potatoes and season with salt. Cover and steam until the potatoes are 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 in a large skillet over medium-high heat. Add the 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 super browned and crispy, about 5 minutes per side.
- Remove the potatoes with a slotted spoon or spatula and transfer them to a serving bowl or platter. Add the butter to the 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 the skillet occasionally, until the onions have turned golden brown and started to crispy, 4 to 6 minutes.
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