Smashed Potatoes With Thai Style Chile And Herb Sauce Food

SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE

Steps:

• Heat the oven to 450 degrees. Brush a sheet pan all over with 1 tablespoon olive oil.
• Place the potatoes in a large pot and fill with enough water to cover by 1 inch; add 2 tablespoons salt. Bring to a boil over high heat, then lower and simmer, uncovered, for 15 to 18 minutes, until the potatoes are just fork tender. Pour into a colander to drain, then return the cooked potatoes to the pot off the heat to help any remaining moisture evaporate.
• Meanwhile, in a small bowl, whisk together the fish sauce, lime juice, rice vinegar, chile, soy sauce, sugar and garlic, then stir in the cilantro and scallions.
• Place the potatoes on the prepared sheet pan. Using the bottom of a measuring cup, gently smash each potato until it's about 1/2-inch thick. Drizzle remaining 3 tablespoons olive oil over the potatoes and carefully flip to coat both sides in oil. Sprinkle with 1/2 teaspoon salt and roast for 30 to 40 minutes, until golden brown and crisp.
• Transfer the potatoes to a platter, sprinkle lightly with salt, then spoon the sauce on top. Garnish with cilantro leaves and serve hot.

ULTRA CRISPY SMASHED POTATOES WITH GARLIC + HERBS

Steps:

• Preheat oven to 400 degrees.
• Bring a large pot of water to a boil.
• Add potatoes and cook for 30-35 minutes.
• In a small bowl combine butter, or oil, garlic, herbs, salt, and pepper. Whisk to combine.
• Once potatoes are fork tender, remove from pot and dry thoroughly.
• Place potatoes on a parchment paper lined baking sheet. Smash each potato twice with a potato masher or large fork. (The thinner they are, the crispier they'll be!)
• Drizzle each potato with equal amounts of the garlic herb sauce.
• Bake in preheated oven for 20-25 minutes, or until potatoes are crispy.
• Top with fresh parsley and serve immediately. Enjoy! See this recipe in Healthy Meal Plan #2.

SMASHED POTATOES

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.

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.

MASHED POTATOES WITH HERB BUTTER

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain.
• Meanwhile, combine butter, rosemary, sage, thyme, and marjoram in a large microwave-safe bowl. Microwave on high power until melted, about 30 seconds.
• Add potatoes to the herb butter mixture. Beat with an electric mixer until almost smooth with a few lumps remaining.

GARLIC HERB SMASHED POTATOES

Steps:

• Preheat oven to 450.
• In a small bowl, add garlic cloves, parmesan cheese, and fresh thyme. Mix together and set aside.
• Add potatoes to a pot and fill with water until potatoes are just covered.
• Bring water to a boil, reduce to simmer and simmer for 15 minutes. (or until tender)
• Drain potatoes and place on a baking sheet. Let rest for 5 minutes.
• Using the back of a wooden spoon or your palm, smash the potatoes.
• Drizzle potatoes with olive oil and sprinkle with sea, repeat process on the other side.
• Bake for 15 minutes.
• Remove potatoes from oven and flip.
• Bake for an additional 15 minutes.
• Remove from oven. Sprinkle each potatoes with the parmesan garlic herb mixture.
• Serve.

SWORDFISH WITH HERB SAUCE WITH SMASHED POTATOES

Steps:

• Preheat oven to 350 degrees F (180 degrees C).
• Add Red Potato (12 ounce) to a medium saucepan and cover with cold water. Bring potatoes to a boil and cook for approximately 20 minutes, or until the potatoes are fork tender.
• While the potatoes are cooking, slice Shallot (2) thinly into rings, and add to small bowl.
• Peel Fresh Ginger (0.5 ounce) and mince, and add to bowl.
• Cut Thai Chili Pepper (2) in half lengthwise. Discard seeds, stems, and discard stems, and add to bowl.
• Mince Garlic (2 clove) and add to bowl.
• Remove Fresh Basil (0.25 ounce), Fresh Mint (0.25 ounce) and Fresh Cilantro (0.25 ounce) from their stems and discard stems. Stack herbs together and roughly chop. Add to a second small bowl.
• Thinly slice the Scallion (2) and add to the chopped herb mixture.
• Remove dill leaves from stems and discard stems. Roughly chop and reserve separately for garnish.
• When potatoes have finished cooking, transfer to a colander and drain. Wipe pot dry with paper towels and return potatoes to the pot.
• Using a potato masher, smash potatoes with Butter (4 tablespoon), Sour Cream (2 tablespoon), Whipping Cream (2 tablespoon), Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon). Cover and heat.
• Meanwhile, pat the Swordfish Fillet (2) dry and slice each swordfish fillet in half across to create four equal sized pieces. Season with Salt (1/2 teaspoon).
• In a medium saute pan, heat Olive Oil (1 tablespoon) over medium high heat. Once oil is hot, sear fish in saute pan for four minutes until golden brown on one side.
• Turn fish over and then move saute pan to the oven to finish cooking for two minutes.
• Remove pan from oven and transfer fish to a plate.
• While fish is roasting, juice the Lime (1) into a third small bowl and combine the Fish Sauce (1 tablespoon), Granulated Sugar (1 tablespoon), and two tablespoons of water.
• Heat Olive Oil (1 tablespoon) in a small saute pan over medium. Add the thai chili, garlic cloves, shallots, ginger and saute, stirring frequently for thirty seconds. Then turn the heat to low.
• Pour the lime juice mixture into the pan and quickly remove from heat. Add green onion, fresh mint, fresh basil, and cilantro and mix.
• Heat Olive Oil (1 tablespoon) in a large saute pan over medium high heat. Add Chard (6 ounce) with Salt (1/4 teaspoon) and a pinch of pepper. Saute for five minutes or until leaves wilt and stems are tender. Remove pan from heat.
• Place a portion of smashed potatoes on center of two plates in a line. Plate swiss chard at one end of the potatoes with height. Lay the swordfish stacked together, leaning against one another. Drizzle sauce over the swordfish.
• Garnish with Peanuts (2 tablespoon) and Fresh Dill (1/4 tablespoon).
• Serve and enjoy!

HERBY POTATO SALAD WITH SMASHED OLIVES

Steps:

• Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
• While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
• When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
• Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.

SMASHED CUCUMBER AND WATERMELON SALAD

Steps:

• Partially peel the cucumbers in strips and cut in half lengthwise. Using a spoon, scrape out the seeds. Firmly smash the cucumber pieces with the flat side of a cleaver or large knife (or a rolling pin) until the cucumbers split in half naturally. Pull apart the 2 sides of the cucumbers along the natural split. Cut the cucumbers into 1-inch pieces diagonally.
• Toss together the cucumbers and 2 teaspoons salt in a medium bowl. Let sit at room temperature until the cucumbers have released some liquid, about 1 hour.
• Meanwhile, add the neutral oil and shallots to a medium saucepan over medium-low heat. Cook, stirring occasionally, until the shallots are mostly browned, about 6 minutes. Set aside to cool, about 20 minutes (the shallots will continue to brown).
• When the shallot oil mixture is cool, stir in the following ingredients in this order: the lime zest, Chinese black vinegar, ginger, soy sauce, sugar, 1 teaspoon of the sesame seeds, the red chile and lime juice until the sugar is dissolved; set aside.
• Drain the cucumbers and dry them with a paper towel. Toss the cucumbers, watermelon, cilantro and mint in the lime-soy dressing and transfer to a plate. Garnish with the remaining toasted sesame seeds and additional cilantro and mint.