Roasted Garlic Greek Yogurt Smashed Potatoes Food

SMASHED POTATOES WITH GREEK YOGURT AND SCALLIONS

Steps:

• Put the potatoes and bay leaf into a medium saucepan, cover with cold water and bring to a simmer. Cook over medium-high heat until fork-tender, 35 to 40 minutes, adjusting the heat as needed to maintain a simmerthe water should not boil. Reserve 1 cup of the potato water; drain the potatoes well, and return them to the saucepan.
• Meanwhile, heat the oil in a small skillet over medium heat. Reserve 2 tablespoons of the scallions; add the remaining scallions, garlic and 1/4 teaspoon salt to the skillet, and cook, stirring occasionally, until the scallions are tender, about 5 minutes. Turn off the heat, and whisk in 3/4 cup of the yogurt.
• Add the yogurt mixture, 1/2 cup of the reserved potato water, 1 1/4 teaspoons salt and 1/4 teaspoon pepper to the hot potatoes. Mash with a potato masher until mostly smooth (a few chunks are fine). Stir in additional potato water if you want creamier potatoes. Transfer to a serving dish, dollop the remaining Greek yogurt on top and garnish with the reserved scallions.

ROASTED GARLIC GREEK YOGURT SMASHED POTATOES

Steps:

• Preheat oven to 400 degrees.
• Cut off the tips of the head of garlic and drizzle with 1/2 tablespoon of the olive oil. Wrap the garlic in aluminum foil and place on a baking sheet in the oven. Roast for about 40 minutes.
• Meanwhile, place potatoes in a medium pot with cold water and bring to a boil. Reduce heat to a simmer and cook potatoes for about 30 minutes until fork tender.
• Drain potatoes and place in a large bowl.
• Add the remaining 1/2 tablespoon of olive oil to a small skillet over medium-high heat.
• Once hot, add the sage and pan-fry for about 1 minute until aromatic and starting to crisp.
• Add the fried sage to the potatoes.
• At this point the garlic should be roasted. Remove from oven and let cool until you can handle it.
• Squeeze the roasted garlic cloves out into the bowl with the potatoes and sage.
• Add the Voskos Greek Yogurt and salt & pepper to the bowl.
• Mash with a potato masher until all ingredients are incorporated into the potatoes but the texture is still "chunky".

CRISPY SMASHED POTATOES WITH GARLIC AND ZA'ATAR

Steps:

• Heat the oven to 400 degrees F and adjust a rack in the center.
• Boil the potatoes. Bring a large pot of water (about 2 quarts) to a boil. Season generously with kosher salt (about 1 tbsp), add the baking soda and potatoes. Stir. Let the water return to a boil, then reduce to a simmer, and cook until tender and you can easily insert a knife in the potatoes (about 10 to 15 minutes after the water had returned to a boil)
• Drain. Using a colander, drain the potatoes and let them sit in the colander for 5 to 10 minutes to dry.
• Smash and steam dry the potatoes. Arrange the potatoes on a large, lightly oiled sheet pan. Using the back of a fork or a potato masher, lightly smash the potatoes making sure to keep them in one piece. The thinner you smash them, the crispier they will be. Let the potatoes sit to dry for another 5 to 10 minutes.
• Season the potatoes with a pinch of kosher salt and drizzle with extra virgin olive oil, making sure all the potatoes get some of the oil.
• Roast. Roast on the middle rack of your heated oven for about 45 to 50 minutes or until the potatoes are golden brown and crispy (the rough edges will be charred).
• Make the olive oil garlic sauce. While the potatoes are roasting, in a small mixing bowl, combine ¼ cup extra virgin olive oil with the parsley, za'atar, and garlic.
• Season and serve. When the potatoes are ready, remove them from the oven and transfer to a serving platter. Drizzle the olive oil and za'atar mixture all over. And finish with the chopped green onions. Enjoy as soon as possible!

HOW TO ROAST GARLIC

Steps:

• Preheat oven to 425 degrees F.
• Slice off the very top of the garlic head. Place in a piece of foil and drizzle olive oil inside the head of garlic until it is completely filled and just starting to run down the side.
• Wrap tightly with foil and place on a cookie sheet and bake until tender and fragrant, roughly 35 minutes.
• Remove from the oven and let cool. Peel outside off of bulb of garlic, then gently squeeze each clove out.
• Use in the recipe of your desire, or simply spread on bread for a wonderful addition to any meal.