Potato Cakes Michael Smith Food

POTATO CAKES (MICHAEL SMITH)

Steps:

• Steam potatoes until tender when pierced with a fork.
• Fry bacon until crispy, strain off fat and set aside.
• Smash steamed potatoes and add the bacon, onions, cheese, egg and season with salt and pepper.
• Let cool.
• Form potato mixture into four patties.
• Put reserved bacon fat into a large skillet over medium-high heat.
• Add a touch more cooking oil if necessary.
• Fry potato cakes until golden and heated through.

BROWN BUTTER MASHED POTATOES (MICHAEL SMITH)

Steps:

• Cut the potatoes into large chunks then steam, boil or microwave them until they're tender. Drain well.
• Meanwhile, toss the butter into a small saucepot and heat it until it melts over medium heat. Because butter contains as much as twenty percent water it will then begin to steam and foam. Once the water has evaporated the foam will subside and the butter's temperature will begin to rise. The milk fat solids that are one or two percent of the butter will then begin to brown.
• Continue watching as it begins foaming a second time. Swirl it gently, watching the colour, until it turns golden brown and releases the aroma of toasting nuts.
• Immediately pour the browned butter into a bowl to stop it from browning further.
• When the potatoes are tender mash in the butter, nutmeg and seasonings. Taste and season a bit more if needed. Then watch the bowl empty!

POTATO CRUSTED SALMON (MICHAEL SMITH)

Steps:

• Preheat oven to 375°F.
• Grate potatoes through the large holes of a box grater into a medium sized bowl.
• Stir in horseradish, oil and salt and pepper mixing well.
• Pat crust onto top surface of filets and place in a baking pan or on a baking sheet.
• Bake until salmon is cooked through and the crust is golden and crispy, about 15 minutes.

ROAST POTATO SALAD (MICHAEL SMITH)

Steps:

• Stack the bacon slices on top of each other then cut into thin pieces. Toss them into a large sauté pan, add a splash of water and begin heating the works over a medium-high heat. When the water evaporates and the bacon begins to brown turn the heat down a notch and continue cooking until it's all nice and crisp. Strain and reserve the fat.
• Meanwhile, preheat your oven to 400°F Cut the potatoes in half. Toss them with the bacon fat and seasoning then roast them until they're golden brown, about forty minutes. Cool to room temperature.
• Toss the potatoes with the remaining ingredients then serve right away or save for later. This salad is great when it's made the night before the party!

BACON CHEDDAR POTATO TART (MICHAEL SMITH)

Steps:

• Preheat oven to 325 degrees.
• Line a 6-inch non-stick fry pan with bacon slices, arranging them in a radial pattern and starting with one end of bacon in the centre of the pan and the other end draped over the edge. When the entire surface of the pan has been covered, sprinkle with pepper and add a layer of sliced potatoes to cover the bottom. Sprinkle with grated cheese, salt and pepper and repeat layers until they are slightly above the top of the pan.
• Fold the bacon, one slice at a time up and over the potato mound toward the centre. Carefully overlap each slice and repeat until the top is completely and neatly covered with bacon. Press down and cover with a lid.
• Place tart on a baking sheet, which will catch any drips during cooking. Bake for 3 hours. It has to cook low and slow so the potatoes cook and the bacon doesn't burn. The lid will eventually come down and sit on the pan as the food cooks.
• Turn pan over and invert tart onto a serving plate. Cut into 6 slices.