SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.
Provided by Florence Fabricant
Categories dinner, main course, side dish
Time 40m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
- Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
- Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
- Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.
Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams
SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
ROSEMARY SMASHED POTATOES
Take a new approach to creamy delicious roasted potatoes with rosemary, garlic, and the added convenience of an oven bag. Recipe courtesy of Reynolds.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 33m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat oven to 400°F. Place Reynolds® Oven Bag in 13x9x2-inch pan. Add flour, rosemary, salt, pepper and garlic powder. Squeeze bag to blend seasonings.
- Add potatoes and olive oil to bag. Turn bag several times to coat potatoes with seasonings. Arrange potatoes in an even layer.
- Close bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan.
- Bake 25 to 30 minutes or until potatoes are tender when pierced with a fork. Carefully cut bag open.
- Spoon potatoes into bowl; mash lightly with a fork. Add sour cream, butter and green onions; mix lightly.
Nutrition Facts : ServingSize 1 Serving
SMASHED POTATOES
These are little potato morsels, twice-cooked and infused with flavor. My family asks for them often!
Provided by amanda81
Categories Side Dish Potato Side Dish Recipes
Time 1h25m
Yield 4
Number Of Ingredients 11
Steps:
- Place potatoes in a saucepan, fill with water to cover the potatoes, and bring to a boil. Reduce heat to a simmer, and cook the potatoes until tender but not mushy, about 20 minutes. Drain and allow potatoes to cool.
- While potatoes are cooking, combine olive oil, butter, balsamic vinegar, garlic, rosemary, sage, thyme, savory, sea salt and pepper in a bowl. Stir with a fork to combine well.
- Preheat an oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper.
- Place the potatoes in a single layer on the prepared baking sheet, and lightly press down on the potatoes to partially crush them. Spoon the oil-herb mixture over each potato.
- Bake in the preheated oven until the edges of the potatoes are beginning to crisp, about 25 minutes. Cool for about 5 minutes before serving.
Nutrition Facts : Calories 273.8 calories, Carbohydrate 33.1 g, Cholesterol 2.7 mg, Fat 14.8 g, Fiber 3.1 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 240.4 mg, Sugar 1.1 g
SMASHED ROSEMARY POTATOES
Serve John Torode's potato side dish with a summer roast for an easy and light Sunday lunch
Provided by John Torode
Categories Side dish
Time 55m
Number Of Ingredients 4
Steps:
- Boil the potatoes in lots of salted water until almost cooked all the way through. Drain and leave to cool a bit. Strip the rosemary leaves and mix with the oil, garlic and seasoning in a roasting tray.
- Tip in the potatoes, crush them a little with a masher or a fork and toss with the oil mixture. Roast for 35 mins in the oven underneath the chicken until they are crunchy and you can smell the rosemary and the garlic just on the edge of burning.
Nutrition Facts : Calories 239 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 5 grams protein, Sodium 0.04 milligram of sodium
ROSEMARY POTATOES AND EGGS
Made this when all we had were potatoes and eggs--and it was DELICIOUS! If you have other ingredients on hand, like gresh garlic and veggies, add them in with the potatoes! Top it with cheese to add more protein.
Provided by Llamatron
Categories Potato
Time 20m
Yield 3 1 cup servings, 3 serving(s)
Number Of Ingredients 6
Steps:
- Peel and dice potatoes into small bite-sized pieces (the smaller the pieces, the faster they'll cook).
- Put butter in a frying pan and set to medium-high heat.
- Add potatoes and seasonings and fry until a little brown around the edges. (maybe 5 minutes).
- Set heat to low, cover, and let it sit for about 5 minutes to finish cooking potatoes. Add more butter if it looks dry.
- Move potatoes to the sides of the pan, turn the heat up to medium-high, and crack eggs into the center. Scramble them with your spatula until done. (maybe 5 minutes).
- Mix the eggs and potatoes together and serve.
GARLIC AND ROSEMARY 'SMASHED' POTATOES
Make and share this Garlic and Rosemary 'smashed' Potatoes recipe from Food.com.
Provided by lazyme
Categories Potato
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees.
- Place garlic cloves in a small oven-safe pan or a piece of foil and roast until lightly browned, about 20 to 30 minutes.
- In a large pot, add potatoes and fill with water.
- Cover and bring to a boil until potatoes are softened, about 30 to 35 minutes.
- Drain potatoes through a colander; return to pot (not on stove) and add sour cream, butter, roasted garlic cloves and rosemary.
- Mash the potatoes until few lumps remain.
- Season with salt and pepper and serve immediately.
Nutrition Facts : Calories 209.3, Fat 9.1, SaturatedFat 5.6, Cholesterol 21.6, Sodium 59.4, Carbohydrate 28.8, Fiber 3, Sugar 1.8, Protein 3.9
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