SMASHED CRISPY THYME POTATOES
These potatoes are the perfect mix. Creamy soft centres with crisp crunchy edges. Seasoned well with sea salt and thyme they make the perfect accompaniment to so many meals.
Provided by Claire | Sprinkle and Sprouts
Time 55m
Number Of Ingredients 6
Steps:
- Preheat oven to 220ºC/200ºC fan forced/Gas mark 7
- Bring a large pan of water to the boil, salt generously and add the potatoes in whole.
- Cook for 20 minutes until just cooked.
- Try not to poke too many holes into your potatoes as this will mean the absorb water and will take longer to crisp later.
- Drain well. Make sure your potatoes are completely dry. I like to put them back into the pan once I have drained them and just give them a couple of minutes over a medium heat, to make sure all the surface moisture has evaporated.
- Line a large baking sheet with cooking paper and spread the potatoes out.
- Use a fork or spoon to squash the potatoes almost flat. Don't worry if they spit unevenly, this is what gives you all the crispy bits.
- Pour over the olive oil and then dot the potatoes with butter.
- Season well with salt and cracked black pepper
- Strip the thyme leaves from the stems and sprinkle it over the potatoes.
- Cook for 35-40 minutes until crispy and golden.
CRISPY SALT AND PEPPER SMASHED POTATOES
Crispy salt and pepper smashed potatoes is the perfect mix of creamy mashed potatoes and crisp roast potatoes and makes an easy, delicious side dish.
Provided by Alida Ryder
Categories Side Dish Vegeterian
Time 1h10m
Number Of Ingredients 5
Steps:
- Place the potatoes in a large pot and fill with water. Season generously then place on high heat and boil until a sharp knife can easily be inserted into the potatoes
- In the meantime, pre-heat the oven to 230ºC/450°F.
- When the potatoes are cooked, drain and place them on a greased rimmed baking sheet. Gently push down on the potatoes with a potato masher or wooden spoon until they are flattened.
- Drizzle over the olive oil and season generously with salt and pepper, adding a sprig of thyme to each potato.
- Place in the oven and allow to roast for 30-40 minutes or until the potatoes are golden brown and crisp.
- Remove from the oven and serve.
Nutrition Facts : Calories 179 kcal, Carbohydrate 21 g, Protein 4 g, Fat 9 g, SaturatedFat 1 g, Sodium 1180 mg, Fiber 4 g, ServingSize 1 serving
POTATO GRATIN WITH THYME
I love this gratin for its simplicity; just five ingredients. It's all you need, and it's a perfect companion to lamb, beef, or other roasted meats.
Provided by Ted Allen
Categories side-dish
Time 50m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Butter a 1 1/2-quart shallow baking dish.
- Bring a large saucepan of salted water to a boil. Peel potatoes and cut into 1/8-inch slices - a food processor is good for this. Add potatoes to boiling water and cook 4 minutes. Drain potatoes thoroughly in a colander.
- Arrange 1/3 of the potatoes in baking dish, top with 1/3 of the cheese, 1/3 of the thyme leaves, and sprinkle with salt and freshly ground pepper. Repeat twice more, ending with a layer of cheese and thyme.
- Heat milk just to boiling. In a small bowl whisk egg and add hot milk, stirring. Pour evenly over potatoes. Bake 30 minutes, or until top is golden and potatoes are tender.
SMASHED POTATO GRATIN
Provided by Anne Burrell
Time 1h
Yield 6 servings
Number Of Ingredients 10
Steps:
- Cut the potatoes into quarters and place in a large saucepan with the garlic cloves. Fill the pot with water and season generously with salt. Taste the water, it should taste salty. Bring the pot to a boil over medium heat and cook the potatoes until they are fork tender. (A fork, not a knife should slide in and out easily.)
- Preheat the oven to 350 degrees F.
- When the potatoes are tender, drain the water from them and return the potatoes and garlic to the pan. Add the milk and sour cream. Using a potato masher or big spoon, gently mash the potatoes. Stir in the Cheddar, then taste and season with salt, if needed. Transfer the mixture to a baking dish. Combine the panko, grated Parmesan and the cayenne in a small bowl. Sprinkle it over the top of the potato mixture and bake until hot all the way through and is crispy and brown on top, about 20 minutes.
- Remove from the oven, garnish with chopped chives and serve.
SMASHED ROAST POTATO AND THYME GRATIN
A budget-saving recipe for using leftover roast potatoes. You could also use leftover pumpkin, kumara and califlower or a combination of these or other leftover vegetables. This gratin matches well with reheated leftover roast meat or with a savoury ground meat dish or with sausages, such as Recipe #350542 or Recipe #352722. If you prefer vegetarian dishes, simply omit the bacon. This is on of several recipes I've adapted from one in 'The Australian Women's Weekly's Cooking on a Shoestring'. I've also posted Recipe #365835 and Recipe #366203.
Provided by bluemoon downunder
Categories Potato
Time 45m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Preheat the oven to 220°C/200°C fan-forced/400°F/gas mark 6; oil four 1-cup (250ml/8 fluid ounce) shallow ovenproof baking dishes.
- Melt 10g of the butter in a medium saucepan; cook the onion, leek and garlic, stirring, until softened.
- Meawhile, use a potato masher to gently crush the potato in a large bowl; stir in the onion, leek, garlic mixture.
- Melt the remaining butter in the same pan, add flour; cook, stirring, until the mixture thickens and bubbles; gradually stir in the milk; cook, stirring, until the white sauce boils and thickens; remove the pan from the heat; sir in the thyme and half the cheese.
- Stir the white sauce into the potato mixture; spoon the gratin mixture into the prepared dishes; sprinkle each with the chopped and grated cheese.
- Bake in the oven for about 20 minutes or until lightly browned and the bacon is crisp.
- NOTE: What Australians call a brown onion is what Americans call a yellow onion, and I'm not sure what everyone else calls them. For some reason - though I've done so in the past - I wasn't able to include this in the ingredients.
Nutrition Facts : Calories 468.6, Fat 29.1, SaturatedFat 16.8, Cholesterol 78, Sodium 400.2, Carbohydrate 38.9, Fiber 4.3, Sugar 3.4, Protein 14.6
RED POTATOES AND THYME
Provided by Rachael Ray : Food Network
Categories side-dish
Time 35m
Yield 6 servings
Number Of Ingredients 6
Steps:
- In a deep, medium skillet, bring water to a boil. Add quartered potatoes and simmer 12 minutes, until fork tender. Begin other recipes in your menu.
- Drain potatoes in a colander set over a pot. Allow the stock to cool and refrigerate for another use. Return the pan you cooked the potatoes in to heat over medium high. Add extra-virgin olive oil and butter, then, when butter melts add potatoes. Season potatoes with salt, pepper and chopped thyme. Coat and brown the potatoes, turning only occasionally, 7 or 8 minutes.
ROASTED, SMASHED AND LOADED POTATOES
Claire Robinson's smashed potatoes are loaded with sour cream and scallions. Get the recipe from Food Network.
Provided by Claire Robinson
Categories side-dish
Time 1h28m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 450 degrees F. Adjust the oven racks to the top and bottom positions.
- Place the potatoes on a sheet pan, pour 3/4 cup water over the potatoes and cover tightly with foil. Bake on the bottom rack until tender, about 30 minutes. Remove from the oven, drain any remaining water and let rest 8 minutes.
- Drizzle 3 tablespoons oil over the potatoes, making sure they are evenly coasted. Space the potatoes evenly on the sheet pan and, using a potato masher, flatten the potatoes to about 1/2 inch thick (about 1/2 the length of your thumb to the first joint). Sprinkle with salt and pepper. Drizzle the remaining 3 tablespoons olive oil over the potatoes and roast on the top rack for 15 minutes. Remove from the oven and sprinkle with the cheese. Roast on the bottom rack until golden brown, about 20 minutes. Remove from the oven and top with the sour cream and scallions. Serve immediately.
SMASHED ROASTIES
Boiling the potatoes for longer, then smashing them, makes for more surface area, meaning golden brown beauties and extra crispy bits everyone will love!
Provided by Sophie Godwin - Cookery writer
Categories Side dish
Time 1h30m
Number Of Ingredients 2
Steps:
- Heat oven to 200C/180Cfan/gas 6. Put the potatoes in a large pan filled with cold salted water. Bring to the boil and cook for 15 mins until a cutlery knife can be inserted into the centre of a potato with only a little resistance, then drain and steam-dry.
- Arrange the potatoes in a large roasting tin, leaving enough space between each one so that they have room to spread once smashed. Using a fish slice, push down on each of the potatoes to break them up slightly. Don't worry if some break up completely, it just means more crispy bits. Season well and drizzle over the oil. Roast for 1 hr, turning once, until golden and crispy.
Nutrition Facts : Calories 419 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 63 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 7 grams protein, Sodium 0.1 milligram of sodium
SMASHED ROASTED POTATOES RECIPE BY TASTY
Upgrade your holiday dinner with these crispy, buttery smashed potatoes. They're roasted to perfection and paired with a creamy, tangy whipped feta dip.
Provided by Aleya Zenieris
Categories Sides
Time 1h25m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Add the potatoes to a large pot and cover with cool water by at least 1 inch. Generously season the water with salt and stir in the baking soda. Bring the water to a boil and cook the potatoes for 18-20 minutes, until a fork can be easily inserted into a potato, but they are not so soft that they fall apart when pierced. Drain the potatoes and let cool until safe to handle, about 20 minutes. Transfer the potatoes to an airtight container and refrigerate overnight for best results.
- Preheat the oven to 425°F (220°C).
- Melt together the butter and 3 tablespoons of olive oil in a small saucepan over medium heat. Stir in the rosemary, thyme, garlic, and salt. Cook for 30-60 seconds, until fragrant, then remove the pot from the heat.
- On a clean surface, evenly press down on each potato using a flat-bottomed 1-cup measure or plate until they are about ¼ inch thick.
- Brush 2 large baking sheets with about 2 teaspoons of olive oil each. Arrange the smashed potatoes on the baking sheets in a single layer, spacing evenly. Using a pastry brush or small spoon, top each potato with some of the butter-herb mixture. Season with the black pepper.
- Roast the potatoes for 35-38 minutes, gently flipping once, until golden brown and crispy.
- While the potatoes are roasting, make the whipped feta dip: Add the feta, crème fraîche, olive oil, lemon zest, lemon juice, and salt to a food processor. Process until completely smooth, about 2 minutes, scraping down the sides of the bowl occasionally. Transfer the dip to a small bowl and top with a drizzle of olive oil, black pepper, lemon zest, and minced rosemary.
- Arrange the potatoes on a platter and top with any remaining butter-herb mixture, if desired. Serve with the whipped feta dip.
- Enjoy!
Nutrition Facts : Calories 294 calories, Carbohydrate 18 grams, Fat 22 grams, Fiber 1 gram, Protein 6 grams, Sugar 2 grams
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