Rachaels Crispy Squished Potatoes Food

BUTTER AND PARM SQUISHED POTATOES

Steps:

• Put the potatoes in a medium pot in a single layer. Pour in enough stock to come 1/4-inch up the sides of potatoes, and add the extra-virgin olive oil. Cover, bring to a boil, reduce heat to simmer and steam for 10 minutes. Remove the lid, raise the heat and reduce the stock. When the stock evaporates, squish potatoes to flatten them a bit with a masher. Crisp the potatoes a few minutes on each side, then season with black pepper. Stir in the butter and cheese and toss.
• Transfer to a serving dish and serve.

RACHAEL'S CRISPY SQUISHED POTATOES

Steps:

• Boil potatoes to just tender in salted water, then drain and cool
• Squish with bottom of a juice glass and coat in melted butter, salt and pepper
• Roast until very crispy and deep golden
• Garnish with herbs of choice, such as chives, dill, and/or parsley

CRISPIEST EVER POTATOES

Steps:

• Preheat the oven to 450 degrees F.
• Add the potatoes to a large saucepan and cover with cold water by 1 inch. Add the baking soda and 1 tablespoon salt to the water. Cover, place over medium-high heat and bring to a boil. Uncover and continue to boil until the potatoes give easily when pierced with the tip of a knife, 15 to 20 minutes. Drain the potatoes and set the strainer over the top of the pan for a few minutes so the outsides of the potatoes can dry.
• Dump the potatoes onto a baking sheet. Drizzle with the oil and toss with the garlic, thyme and rosemary until the potatoes are completely coated in the oil. Sprinkle generously with salt and pepper. Using a small juice glass or glass bowl, smash each potato firmly but gently. (You want to just crack the skins and flatten slightly while keeping the potatoes mostly intact.)
• Roast until the bottoms of the potatoes are deep golden brown, 20 to 25 minutes. Remove the baking sheet from the oven and flip the potatoes using a spatula. Roast until the potatoes are golden brown and crispy on both sides, an additional 20 to 25 minutes. Transfer to a platter with a metal spatula. Serve while hot.

CHEESY SMASHED POTATOES

Steps:

• Cut potatoes in half and place in a pot. Cover with water and bring to a boil. Work on other dishes while you are waiting for the water to boil.
• When water boils, add the potatoes and some salt, 2 big pinches, and boil for 10 minutes or until tender. Drain and return potatoes to the hot pot. Smash potatoes with masher and combine with sour cream and cheese. When cheese melts into potatoes, add chives and salt and pepper and re-smash. Taste the potatoes and adjust seasonings.

CRISPY MASHED POTATO CAKES

Steps:

• Peel and dice potatoes and add to a large pot. Cover with water and salt the water. Bring to boil over medium heat, and cook until tender. Drain the potatoes and return to hot pot to dry. Transfer potatoes to a bowl. Soften cream cheese in a microwavable bowl and microwave the cream cheese for 20 seconds on high. Add to the potatoes along with sour cream, scallions, zest, egg, salt and pepper, to taste. Mash potatoes to combine mixture.
• Heat the oil and butter in nonstick skillet over medium heat. Drop 2-inch mounds of potatoes into skillet and gently press down to flatten a bit. Crisp potatoes until deeply golden on each side, about 7 to 8 minutes total. Mixture makes 8 golden cakes.

RACHAEL RAY'S SMASHED POTATOES

Steps:

• Boil potatoes until tender, 15 minutes. While the water boils and when the potatoes are cooking, chop or snip the chives or scallions.
• When the potatoes are tender, drain them and return them to the hot pot to let them dry out a bit.
• Mash potatoes with half-and-half or milk using a potato masher.
• Add in the cream cheese and smash until the cheese melts into the potatoes.
• Add chives or scallions.
• Season with salt and pepper, to your taste.