Smashed Potatoes With Tapenade Crust Food

SMASHED POTATOES WITH TAPENADE

Steps:

• In a bowl, combine all ingredients for tapenade. May be refrigerated up to one week in a tightly sealed container.
• Put potatoes in a saucepan with vinegar, bay leaf, peppercorns, salt and water to cover. Bring to a boil, then reduce heat and continue to cook for 12 to 15 minutes, until potatoes are soft. Drain. While still warm, place potatoes in a dishtowel and gently crush with the flat of your hand on a hard surface.
• Heat a seasoned griddle over medium-low grill or stovetop until a drop of water sizzles on surface. Place potatoes on griddle and cook without moving until golden brown, about 5 minutes. Remove potatoes to a plate with a wide spatula. Top uncooked side with 2 tablespoons tapenade, pressing it into potato. Put potatoes back on griddle, tapenade side down, and cook another 5 minutes. Serve immediately.

SMASHED POTATOES

Steps:

• Put the potatoes in a pan and cover with cold water. Place over medium heat and bring to the boil. Simmer until fork-tender, 20 to 25 minutes, then drain.
• Smash the potatoes with a potato smasher for a minute or so to break them down a little. Add the butter, sour cream and heavy cream, then mix thoroughly. Stir in the bacon, green onions and grated cheese. Season to taste. Serve hot, topped with some extra green onions for garnish.

PERFECT SMASHED POTATOES

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.

SMASHED POTATOES WITH TAPENADE CRUST

Steps:

• Put the potatoes in a large saucepan and add the red wine vinegar, 2 tablespoons of the olive oil, the bay leaf, peppercorns, and salt to taste. Cover with cold water and bring to a boil. Reduce the heat to medium and cook at a low boil 12 to 15 minutes, or until the potatoes are tender enough to be pierced with a skewer. Drain in a colander; do not allow them to cool, or they will break instead of smash.
• Put a potato on a clean dishcloth on a work surface, cover with another clean dishcloth, and using the palm of your hand, slowly and gently smash (crush) the potato. Transfer to a tray. Repeat with the remaining potatoes. Spoon the remaining 1/4 cup olive oil over the potatoes. Do not oil the bottoms of the potatoes, or the tapenade will not stick well when it is applied.
• Heat a large cast iron skillet over medium-low heat until a drop of water sizzles on the surface. Put the potatoes on the hot surface, oiled side down, and cook until they are crisp on the first side, about 5 minutes: DON'T MOVE THEM! Transfer to a tray, crisp side down.
• Slide a wide spatula under a crisped potato. Spread a heaping tablespoon of tapenade on top, and press down lightly to compact the crust. With one quick move, flip the potato over onto the hot surface, tapenade side down, and lower the heat slightly. Repeat with the remaining potatoes, and brown them for about 7 minutes, or until the tapenade is crisp. Carefully remove the potatoes as they are cooked and invert onto a serving platter, tapenade crust facing up. Serve immediately.

SMASHED ROASTED NEW POTATOES

Steps:

• Cook the potatoes in a pan of boiling salted water for 15 mins, or until cooked through but not falling apart. Drain well. Drizzle 1½ tbsp oil into a shallow roasting tin or baking tray (about 30 x 20cm - a Swiss roll tin works well). Tip the potatoes into the tin and toss in the oil. Squash the potatoes down using a potato masher or fork - the smashed potatoes should fill the tray and be joined at the edges like jigsaw pieces. Will keep chilled for up to a day.
• Heat the oven to 190C/170C fan/ gas 5. Drizzle the potatoes with the remaining oil and season with sea salt. Bake for 40 mins until deeply golden and crunchy.

SMASHED SPUD PATTIES WITH TAPENADE CREAM

Steps:

• In a large bowl combine the mashed potatoes, smoked cheese, flour, fresh cilantro, and pepper. Form potato mixture into 8 patties or 16 mini-patties, each about 3/4" thick.
• In a shallow dish beat together the egg and water. In a separate shallow dish place bread crumbs. Dip potato patties carefully in egg mixture, then in bread crumbs, turning to coat both sides evenly.
• Preheat oven to 300 degrees.
• In a large nonstick skillet heat 1 teaspoon of the olive oil over medium heat; reduce heat to medium-low. Add 4 patties to skillet; do not crowd and cook approximately 4 minutes or until bottoms are golden brown.
• Gently turn patties and cook 4 to 5 minutes more, or until golden brown. Remove patties to baking sheet. Keep warm in oven. Cook remaining patties, using remaining 1 teaspoon oil.
• Meanwhile, prepare the potato topping by combining in a small bowl the sour cream and tapenade. Serve patties hot with sour cream mixture.

SMASHED POTATOES

Steps:

• Heat oven to 425 degrees.
• Bring potatoes to a boil in a large pot of water generously seasoned with salt. Cook until fork tender, about 8 minutes. Drain and let cool slightly, about 10 minutes.
• Drizzle two rimmed baking sheets with 1 to 2 tablespoons oil each. Arrange potatoes on baking sheet and lightly crush each potato with the heel of your hand until potatoes are about ½ inch thick. Brush potatoes with remaining oil. Season with salt and pepper and sprinkle with thyme. Roast, turning halfway through baking time, until golden and crisp, about 25 minutes.
• Serve with sour cream and chives, if desired.