ROASTED SMASHED POTATOES
The key to perfect smashed potatoes is completely chilling the parboiled potatoes before smashing, which gives you plenty of time to infuse some butter with garlic and herbs for drizzling over top. Roasted, the potatoes will end up crispy, buttery, and crusty on the outside, with a light, fluffy interior. It's like taking the best parts of home fries, mashed potatoes, French fries, and potato pancakes, and smashing them all together.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 9h30m
Yield 16
Number Of Ingredients 8
Steps:
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
Nutrition Facts : Calories 137.9 calories, Carbohydrate 19.9 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 2.6 g, Protein 2.6 g, SaturatedFat 3.7 g, Sodium 1915 mg
TUSCAN ROASTED POTATOES & LEMON
Steps:
- Preheat the oven to 375 degrees F.
- Place the potatoes on a sheet pan, add the garlic, rosemary, lemon, olive oil, 2 teaspoons kosher salt, and 1 teaspoon pepper, and toss until everything is coated with oil. Spread out in one layer.
- Roast for 50 to 60 minutes, turning the potatoes with a metal spatula every 20 minutes, until the potatoes are browned and crisp on the outside and tender inside. The garlic will be browned and sweet and the lemon slices will be caramelized. Discard the rosemary branches, sprinkle with fleur de sel, and serve hot.
MASHED PARSNIPS WITH LEMON AND HERBS
This rustic mash is just as rich and satisfying as the best mashed potatoes you've ever had. It's especially good with broiled fish or roast chicken.
Provided by David Tanis
Categories Side dishes
Yield four.
Number Of Ingredients 7
Steps:
- Bring a large pot of salted water to a boil. Add the parsnips and cook until tender when pierced with a fork, 12 to 15 minutes. Drain the parsnips in a colander and let them steam under a clean kitchen towel for about 5 minutes. Return the parsnips to the pot and mash them with a potato masher, keeping them rather rough. Stir in the crème fraîche, butter, lemon zest, and juice. Season to taste with salt and pepper. Transfer to a warm serving bowl and sprinkle with the chopped herbs.
Nutrition Facts : ServingSize four., Calories 280 kcal, Fat 110 kcal, SaturatedFat 7 g, TransFat 12 g, Carbohydrate 42 g, Fiber 10 g, Protein 4 g, Cholesterol 30 mg, Sodium 740 mg, UnsaturatedFat 3.5 g
RUSTIC ROASTED GARLIC CHICKEN WITH ASIAGO GRAVY
A rustic one pot roast chicken with whole cloves of garlic is a super tasty asiago gravy!
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Heat the oil in a large skillet over medium-high heat, add the chicken (seasoned with salt and pepper) and brown, about 3-5 minutes per side, before setting aside.
- Add the onion and garlic and saute until the onions are tender and the everything is lightly browned, about 3-5 minutes.
- Sprinkle in the thyme and flour and cook for a minute.
- Add the broth and deglaze the pan by scraping the brown bits off of the bottom of the pan with a spoon while the broth is sizzling when added.
- Mix the asiago into the sauce and season with salt and pepper to taste.
- Add the chicken, cover (with a lid or foil) and roast in a preheated 400F/200C oven for 15 minutes OR turn the heat down to medium-low and simmer on the stove top for 15 minutes.
Nutrition Facts : Nutrition Facts Calories 524, Fat 33.6g (Saturated 12.3g, Trans 0), Cholesterol 116mg, Sodium 464mg, Carbs 20.9g (Fiber 3.5g, Sugars 6.9g), Protein 32.2g Nutrition by
RUSTIC GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES
TV chefs are always telling you how wonderful their recipes are, so when Karen Martini of Australia's "Better Homes and Gardens" TV show said, "This will be the best roast chicken you've ever made!" I was sceptical. "Well, it looks pretty good, but I don't know about Roast Chicken without a nice rich gravy," I thought. Nevertheless, I decided to give it a try. Now I can honestly say, "THIS WAS THE BEST ROAST CHICKEN I HAVE EVER MADE OR EATEN" - and boy I've eaten some roast chicken in my time! Now, I must confess to having amended Ms Martini's excellent recipe a bit. Her idea of 'rustic' is to just chop up all the garlic without peeling any of it, throw in the onion with the peel still on, and add the herbs still on their woody stalks. I wasn't keen on the idea of spitting out bits of papery garlic peel and burned bits of stalk as I ate, so I peeled most of the garlic and stripped some of the herbs from their stalks before adding them to the chicken. If you want to be authentically rustic, by all means, just whack everything in with no preparation - it will certainly save a lot of time. The other change I made to the recipe was that I boosted up the sauce a bit. I like LOTS of sauce, and although the chicken yielded a good amount when it was cut, I wanted lashings, so I topped it up with some chicken stock and another good squeeze of lemon juice. Again, whether you do this is entirely up to you. All I can promise is that if you make this chicken the way I did, it should be the best roast chicken you've ever had. Oh, and by the way, although it's wonderfully flavoursome and succulent served hot - it's almost better cold because the garlicky lemony flavour seems to come out even more! Did I mention I love this recipe? Oh, shut up, Kooka and tell the people how to make it!
Provided by Kookaburra
Categories Whole Chicken
Time 2h
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Start by preparing the potatoes. This can be done well in advance. Bring a large pot of water to the boil. Add the potatoes, whole and unpeeled and boil, uncovered, for 25 minutes or until very soft. Remove potatoes from the water to a plate until needed. It doesn't matter if they get cold.
- Now, divide each bunch of herbs roughly into four: one quarter to go between the skin and the breast; one quarter to go in the cavity; one quarter to scatter over the chicken; and one quarter reserved for garnish. Strip the leaves from one quarter of the oregano and one quarter of the thyme discarding any woody stalks. Leave the remaining herbs intact.
- Now, wash the cavity of the chicken with cold running water and dry the chicken very well, inside and out, with paper towels. Using a pair of kitchen shears or a sharp pair of scissors, trim the wing tips from the chicken as these will burn at the high temperature you're going to cook at.
- Preheat your oven to 240C or 230C fan-forced and make sure there's a rack in the centre, or just below the centre and plenty of room above for the chicken.
- Place the chicken on a plate and, carefully, working from the neck end, slip your finger between the skin and the flesh on the right breast of the chicken, breaking through the membrane and separating the skin from the flesh, being careful not to pierce the skin with your fingernail. Try to wriggle your finger down near the drumstick and separate some of the skin from it too. Repeat for the left breast.
- In a bowl, roughly mix together the butter cubes, the herb leaves you've stripped from their stalks, and the chopped, peeled garlic.
- Using your fingers, push this mixture carefully into the pockets you've formed between the skin and the flesh of the chicken breasts and, if possible, a little way down towards the drumsticks. It doesn't matter if a bit falls out, you can just shove that into the cavity later.
- Put the chopped, unpeeled garlic and one, 'one-quarter' bunch each of the oregano and thyme into the cavity of the chicken. You should now have two bunches each of the oregano and thyme left, and one bulb of unpeeled garlic cloves.
- If using a large lemon, cut in half and squeeze the juice from one half only. If using two small lemons, squeeze one whole lemon. Drizzle the lemon juice over the top of the chicken, and place the squeezed portion/s of the lemon into the cavity.
- Thinly slice the unsqueezed large lemon half, or whole small lemon, and set slices aside.
- Line a large baking pan with silicone (baking) paper. (Be sure to use a pan that will withstand a high heat. Non-stick pans are probably not suitable for this as you may ruin the coating.) Lining the pan is optional, but it makes washing up a lot easier and stops stuff from sticking.
- Place the sliced onion in the base of the pan and place the chicken on top.
- Now, arrange the lemon slices over the top of the chicken, and scatter the unpeeled garlic cloves over the top, being sure to tuck some of the garlic and the lemon slices down between the breast and the leg.
- Sprinkle generously with sea salt and cracked black pepper.
- Now, take the potatoes you cooked earlier and, using a potato masher, push down on each one gently until the skin splits and the potato inside breaks up a bit. Don't worry if they fall apart a little bit. It's supposed to look rustic! They should look squashed but not flattened.
- Now, arrange the potatoes around the chicken in the baking pan and sprinkle them with salt and pepper, then drizzle the potatoes and the chicken generously with olive oil. By all means use extra virgin olive oil if you like it, but it's not essential, ordinary olive oil will do.
- Finally, scatter the remaining herbs over the chicken and the potatoes.
- Spoon four tablespoons of water into the baking pan then place it into the pre-heated oven on the centre shelf.
- Roast for at 240C or 230C fan-forced, for about 50 minutes to 1 hour or until the chicken is cooked.
- Remove chicken from oven and place on a plate to rest for 10 minutes.
- If potatoes are not quite crisp enough, place them in another pan and return to the oven while you prepare the sauce.
- Now, pick out any obviously burned bits or herb stalks from the baking pan, as well as the onion rings and any bits of lemon that have fallen off the chicken. Discard these bits.
- Using the back of a teaspoon, squash any unpeeled garlic cloves which are still soft and extract the soft garlic pulp from inside and discard the papery bits. Transfer the garlic pulp to a heat proof jug.
- Now, pour the drippings from the pan into the same jug. Don't worry if you haven't got a lot of liquid at this stage, you'll get quite a bit when you cut the chicken.
- Add the chicken stock to the jug.
- Allow this mixture to stand for a few minutes then skim or spoon the excess oil off the top.
- Now, check the potatoes if they're still in the oven and remove if ready, or leave them there if you want them even crispier.
- Now, dust off any burned bits of lemon, garlic or herbs on top of the chicken, divide the chicken into serving portions and pour off any liquid into the jug.
- Add extra lemon-juice, salt and pepper to the jug to taste.
- Heat the sauce in the jug in the microwave until hot.
- Serve chicken, drizzled generously with the hot lemony, garlicky sauce, along with the crispy smashed potatoes and garnish with the reserved herbs.
- A Greek Salad is a perfect accompaniment to this meal.
Nutrition Facts : Calories 430.7, Fat 23, SaturatedFat 8.9, Cholesterol 90.3, Sodium 195.3, Carbohydrate 34.9, Fiber 4.2, Sugar 3.3, Protein 22.1
GREEK POTATO HASH
Greek Potato Hash - A quick and simple dish to serve as a main course or as a side.
Provided by Nicky Corbishley
Categories Dinner
Time 35m
Number Of Ingredients 10
Steps:
- Place your potatoes in a medium pan, cover with cold water and bring to the boil. Boil for 10-13 minutes until the potatoes are soft and tender but not mushy. PRO TIP You can test this by pushing a table knife into a potato; it should slide in easily without the potato disintegrating.
- Drain the potatoes using a colander. Leave them in the colander for a minute to release steam, so that the excess moisture evaporates.
- Take a large frying pan/skillet. Heat up the olive oil until hot and carefully add in the potatoes (the oil can spit a bit. Crush the potatoes slightly using the back of a fork. Fry the potatoes for about 6-8 minutes, turning every couple of minutes until you get a nice brown crust on them.
- Add in the onion, garlic, oregano, salt and pepper and cook for a further 3-4 minutes. Give everything a stir every minute or so to prevent it sticking.
- Turn the heat off and crumble the feta over the top. Sprinkle on the lemon zest and parsley and serve.
Nutrition Facts : ServingSize 392 g, Calories 273 kcal, Carbohydrate 19 g, Protein 8 g, Fat 18 g, SaturatedFat 7 g, Cholesterol 33 mg, Sodium 577 mg, Fiber 3 g, Sugar 2 g
GREEK ROASTED CHICKEN & POTATOES
This Greek Roasted Chicken and Potatoes is SO tasty and easy, and the best part is that you can prep it ahead if needed! Such simple rustic, wholesome ingredients, and the potatoes that are nestled beside the chicken are pure heaven to eat.
Provided by Fraîche
Categories Dinner
Number Of Ingredients 14
Steps:
- Preheat the oven to 400F and pull the chicken out of the fridge to bring to room temperature for 20-30 minutes, pat the chicken dry with a paper towel and season inside and out with salt and pepper.
- In a 9x13" baking dish (or similar size), place the chicken in the middle of the dish and toss the quartered potatoes and half of the onion wedges around the chicken. Drizzle the olive oil the chicken and potatoes and toss the garlic cloves, rosemary and thyme sprigs to nestle around the potatoes.
- Juice the lemons over the chicken and potatoes; insert the squeezed lemon halves into the chicken along with the remaining onions; feel free to place any extra lemon halves among the potatoes, cut side up. Sprinkle the dried oregano over the chicken and potatoes.
- Sprinkle the garlic powder and onion powder over the chicken, tie the legs together with twine and season the whole dish with the salt and pepper. Pour the chicken stock around the potatoes.
- Bake, uncovered, for around 1 1/2 hours or until cooked through (minimum temperature 165F). Remove from the oven, cover with foil and let the chicken rest for 10 minutes before serving. Garnish with extra fresh rosemary and thyme if desired and serve with a Greek salad if desired.
More about "rustic greek style roast chicken with smashed potatoes food"
ROASTED SMASHED GARLIC POTATOES - EMILY BITES
From emilybites.com
Cuisine AmericanTotal Time 1 hr 5 minsCategory Side DishCalories 120 per serving
- Preheat the oven to 450 degrees. Line a large baking sheet with parchment paper and set aside.
- Place the potatoes in a large pot and fill ½-3/4 full with water (more than enough to cover the potatoes). Shake some salt into the water and cover the pot. Bring the water to a boil and then reduce heat to simmer. Simmer uncovered for 18-20 minutes. Drain the water from the potatoes and transfer the potatoes to the prepared baking sheet. Allow to cool for 3-5 minutes. Using the back of a cooking spatula, push down on each potato until the skin bursts and it flattens somewhat (see photo) into a smashed “circle.”
- Drizzle the smashed potatoes evenly with a tablespoon of the olive oil. Sprinkle or grind the salt over the potatoes. Flip the potatoes other and drizzle evenly with the remaining tablespoon of olive oil. Sprinkle or grind additional salt over the potatoes.
- Place the baking sheet in the oven for 15 minutes until the potatoes are getting golden on the bottom. Flip the potatoes over, sprinkle with the minced garlic and place them back in the oven for another 15-20 minutes. Remove from oven and sprinkle with parsley.
SHREDDED CHICKEN IN GRAVY RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Rub the entire bird with butter, then season with 2 tablespoons salt and 1 tablespoon pepper, taking care to get underneath the skin wherever possible
GREEK MASHED POTATO DIP WITH CHICKEN SKEWERS - IDAHOAN ...
From idahoanfoodservice.com
Servings 40Total Time 35 minsEstimated Reading Time 50 secsCalories 410 per serving
SIMPLE ROAST CHICKEN RECIPE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
Estimated Reading Time 4 mins
ROASTED POTATOES (GREEK STYLE) | TASTYCOOKERY
From tastycookery.com
Servings 6Estimated Reading Time 1 minCategory Side Dish
SWEET AND RED POTATO MASH - TASTEFOOD
From tastefoodblog.com
Estimated Reading Time 1 min
GREEK POTATOES (OVEN-ROASTED AND DELICIOUS!) RECIPE - FOOD.COM
From pinterest.ca
5/5 (638)Total Time 1 hr 29 minsServings 8
ROAST CHICKEN AND FENNEL WITH MASHED POTATOES | TRIED AND ...
From pinterest.ca
4.4/5 (14)Total Time 55 minsServings 4
ROASTED GARLIC MASHED POTATOES - COOKSTR.COM
From cookstr.com
Category Cookstr RecipesEstimated Reading Time 1 min
GREEK POTATO MOUSSAKA RECIPE - LEMONSFORLULU.COM
From lemonsforlulu.com
4.6/5 (6)Category SavoryServings 8Total Time 1 hr 5 mins
INSTANT POT RUSTIC MASHED POTATOES {STOVETOP & CROCKPOT ...
From thefreshcooky.com
Reviews 3Calories 272 per servingCategory Side Dishes And Condiments
PARMESAN SMASHED POTATOES RECIPE - RECIPES.NET
From recipes.net
Cuisine ItalianCategory Mashed PotatoServings 6Total Time 25 mins
EASY, CREAMY RUSTIC STYLE MASHED POTATOES | COMPASS & FORK
From compassandfork.com
Cuisine AustralianCategory Side DishesServings 4Estimated Reading Time 3 mins
SHEET PAN MEDITERRANEAN CHICKEN RECIPE | THE RUSTIC FOODIE®
From therusticfoodie.com
5/5 (2)Total Time 30 minsCategory Main CourseCalories 461 per serving
RUSTIC GARLIC MASHED POTATOES RECIPE | MYRECIPES
From myrecipes.com
Servings 4Calories 254 per serving
15 BEST RUSTIC POTATOES IDEAS | POTATO DISHES, FOOD DISHES ...
From pinterest.co.uk
15 pins25 followers
RUSTIC SLOW COOKER GARLIC MASHED POTATOES - THE BUSY BAKER
From thebusybaker.ca
5/5 (2)Total Time 3 hrs 15 minsCategory Dinner, Side DishCalories 279 per serving
ROASTED GARLIC MASHED RED POTATOES - FOODIECHEF
From foodiechef.net
5/5 (1)Category Side DishCuisine AmericanTotal Time 45 mins
RUSTIC GREEK STYLE ROAST CHICKEN WITH SMASHED POTATOES RECIPES
From tfrecipes.com
SMASHED RED BLISS POTATOES - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
HERB ROASTED CHICKEN WITH MASHED POTATOES & GRAVY
From laurasdeliciousfood.blogspot.com
10 MUST TRY EASY GREEK FOOD RECIPES | GREEK RECIPES ...
From pinterest.com
DELICIOUS RED POTATO RECIPES TO MAKE TONIGHT - SOUTHERN LIVING
From southernliving.com
RUSTIC SMASHED POTATOES - FRESH COOKIN
From freshcookin.net
POTATOES | OLIVE & MANGO
From oliveandmango.com
LEMON GARLIC POTATOES LITTLE COOKING TIPS - GO FOOD RECIPE
From gofoodrecipe.com
GREEK LEMON ROASTED POTATOES RECIPE - ALL INFORMATION ...
From therecipes.info
GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES | FOOD ...
From pinterest.com
GREEK-STYLE ROASTED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
AMANDA FREITAG’S POP’S BEER-BRAISED BOLD ... - FOOD GAL
From foodgal.com
GREEK STYLE POTATOES RECIPES
From tfrecipes.com
SMOKED SAUSAGE AND RUSTIC POTATOES O'BRIEN
From morriselisabetha.wixsite.com
GREEK ROASTED CHICKEN & POTATOES | HEALTH , BEAUTY, FOODS
RUSTIC GREEK-STYLE ROAST CHICKEN WITH SMASHED POTATOES ...
From recipenode.com
RUSTIC SMASHED RED POTATOES RECIPE - FOOD NEWS
From foodnewsnews.com
HONEY ROASTED RED POTATOES RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love