Asian Rustic Smashed Potatoes Recipes
RUSTIC SMASHED POTATOES
Give these smashed potatoes their rustic appeal with an uber-flavorful blend of bacon-cheese bread crumbs, fresh chives and a dollop of sour cream. This Rustic Smashed Potatoes recipe will become a new family favorite!
Provided by My Food and Family
Categories Dairy
Time 55m
Yield 6 servings
Number Of Ingredients 8
Steps:
- Heat oven to 375ºF.
- Place potatoes on rimmed baking sheet sprayed with cooking spray; bake 20 to 25 min. or until tender. Meanwhile, combine coating mix, bacon and paprika in medium bowl; stir in cheese.
- Remove potatoes from baking sheet. Use back of spatula to flatten potatoes to 1/2-inch thickness. Brush both sides of each potato with egg, then coat evenly with cheese mixture. Return to baking sheet.
- Bake 15 min. or until crisp and golden brown. Sprinkle with chives. Serve with sour cream.
Nutrition Facts : Calories 270, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 65 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 11 g
ASIAN RUSTIC SMASHED POTATOES
Make and share this Asian Rustic Smashed Potatoes recipe from Food.com.
Provided by Mercy
Categories Potato
Time 25m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Place potatoes in a large saucepan with salt and enough water to barely cover.
- Bring to a boil; reduce heat, cover, and simmer until potatoes are tender, about 15 minutes.
- Drain and return to pan.
- Meanwhile, in a small saucepan, heat milk until warm.
- Add wasabi paste, chili garlic sauce, and pepper; whisk to evenly blend.
- Add milk mixture to potatoes.
- Using a potato masher, mash until potatoes absorb liquid; potatoes should remain lumpy.
- Add butter and sesame oil; stir until butter melts.
- Garnish with green onions and serve.
Nutrition Facts : Calories 177.6, Fat 6.7, SaturatedFat 3.4, Cholesterol 14.4, Sodium 439.8, Carbohydrate 25.9, Fiber 2.7, Sugar 1.6, Protein 4
SMASHED POTATOES WITH THAI-STYLE CHILE AND HERB SAUCE
This recipe is inspired by suea rong hai, or "crying tiger," a Thai dish of grilled beef served with a fiery sauce of crushed Thai chile, fish sauce, lime juice, toasted rice powder and cilantro. Here, the bright and punchy sauce is the perfect foil to crispy roasted potatoes, but it would be just as welcome spooned over fried brussels sprouts, sautéed shrimp or grilled steak. Finally, while the sauce in this recipe is equal parts acidic and spicy, feel free to add more chile - including the seeds and ribs - to take the heat up a notch.
Provided by Lidey Heuck
Categories dinner, vegetables, appetizer, side dish
Time 1h15m
Yield 4 to 6 servings
Number Of Ingredients 12
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.
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