Blt Smashed Potatoes Recipes

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MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES



Marinated Grilled Flank Steak with BLT Smashed Potatoes image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 cloves garlic, finely chopped
1 tablespoon grill seasoning blend (recommended: Montreal Steak Seasoning)
1 teaspoon smoked paprika, ground chipotle chili powder or ground cumin
2 teaspoon hot sauce - eyeball it
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar, 2 splashes
1/3 cup extra-virgin olive oil
2 pounds flank steak
2 1/2 pounds small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, chopped, such as applewood smoked bacon
1 cup chicken broth or stock
1 vine ripe tomato, seeded and chopped
Salt and pepper
1 cup sour cream, to pass at table

Steps:

  • Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce and vinegar. Whisk in extra-virgin olive oil. Place meat in shallow dish and coat it evenly in marinade. Let stand 15 minutes.
  • Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12 to 15 minutes until tender.
  • Heat a grill pan or outdoor grill to high heat.
  • Cut leek in half lengthwise. Chop into 1/2-inch pieces. Place leeks in big bowl of water and release all the dirt from them with a good swish, separating all the layers. Drain leeks in a colander.
  • Grill flank steak 6 to 7 minutes on each side.
  • Put a drizzle of extra-virgin olive oil into a hot nonstick skillet over medium high heat. Cook bacon 3 to 5 minutes until it begins to crisp and has rendered most of its fat. Add leeks to the skillet and cook 3 to 5 minutes more until the leeks are tender.
  • Drain the potatoes and return them to the hot pot. Smash the potatoes with the chicken stock. Add the BLT: bacon, leeks and tomatoes to the potatoes and continue to smash. Season the potatoes with salt and pepper to your taste.
  • Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain. Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream.

GARLIC-SMASHED POTATOES



Garlic-Smashed Potatoes image

Great garlic-smashed potatoes for a party. The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

Provided by Karen Dekker

Categories     Side Dish     Potato Side Dish Recipes

Time 2h5m

Yield 10

Number Of Ingredients 6

5 pounds small red potatoes
½ cup olive oil, or more as needed
8 large cloves garlic, minced
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

Steps:

  • Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
  • Preheat the oven to 400 degrees F (200 degrees C).
  • Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
  • Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
  • Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
  • Sprinkle with parsley and serve hot.

Nutrition Facts : Calories 261.1 calories, Carbohydrate 37.6 g, Fat 11.1 g, Fiber 4 g, Protein 4.6 g, SaturatedFat 1.6 g, Sodium 363.8 mg, Sugar 2.3 g

BLT BAKED POTATO



BLT Baked Potato image

A fluffy baked potato stands in seamlessly for bread here, making an excellent canvas for bacon, romaine, cherry tomatoes, and a tangy buttermilk dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h25m

Number Of Ingredients 8

4 russet potatoes (about 2 1/2 pounds)
Extra-virgin olive oil, for brushing
Kosher salt and freshly ground pepper
1/2 cup buttermilk
1/4 cup mayonnaise
Halved cherry tomatoes, for serving
Shredded romaine or iceberg lettuce, for serving
Crumbled cooked bacon, for serving

Steps:

  • Preheat oven to 400 degrees. Thoroughly wash and dry potatoes. Prick each in a few spots with a fork. Brush with oil and season with salt.
  • Place potatoes directly on rack and bake until soft and easily pierced with the tip of a knife, 1 hour to 1 hour, 15 minutes, depending on size. Meanwhile, in a bowl, whisk together buttermilk, mayonnaise, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Season tomatoes with salt.
  • Remove potatoes from oven. Grab a hot potato with a clean kitchen towel and bang it down firmly on the counter once to fluff up the flesh. Repeat with remaining potatoes. Cut open, season generously with salt and pepper, and top with tomatoes, lettuce, and bacon. Drizzle generously with buttermilk dressing and serve.

BLT SMASHED POTATOES



Blt Smashed Potatoes image

I was wandering through the Food Network website and found this recipe in a Rachael Ray episode. It sounded really good and I thought I could tweek it a bit to make it a bit more diet friendly. BLT stands for bacon, leeks and tomatoes.

Provided by Joanne Bryant

Categories     Potato

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

2 1/2 lbs small red potatoes
1 leek, trimmed of rough tops
4 slices of thick smokey bacon, chopped or 1/4 cup bacon bits
1 cup chicken broth
1 ripe tomatoes, seeded and chopped
salt and pepper
1 cup sour cream, to pass at the table

Steps:

  • Cut larger potatoes in half, leave very small ones whole and place in pot.
  • Cover with water, bring to a boil and cook 12-15 minutes until potatotes are tender.
  • Cut leek in half lengthwise and chop into 1/2" pieces.
  • Place in sink full of water and separate pieces to release all dirt, drain in a colander.
  • Saute bacon until crisp and without draining, add leaks and saute until tender.
  • If you are using bacon bits instead of bacon add them in Step 9 and saute the leeks in 1/4 cup broth.
  • Drain potatoes, smash them in their skins with a potato masher.
  • Add chicken broth and blend thoroughly.
  • Add bacon (or bacon bits), leeks and tomatoes and blend.
  • Salt and pepper to taste.
  • Serve warm and pass sour cream.

Nutrition Facts : Calories 474.1, Fat 23, SaturatedFat 11.1, Cholesterol 40.7, Sodium 433.1, Carbohydrate 56.8, Fiber 7, Sugar 4.2, Protein 12

BLT EGGS BENEDICT WITH ROASTED POTATO HASH



BLT Eggs Benedict with Roasted Potato Hash image

Provided by Anne Burrell

Categories     main-dish

Time 1h

Yield 4 servings

Number Of Ingredients 20

10 fingerling potatoes
2 cloves garlic, smashed
4 sprigs thyme
Kosher salt
Pinch crushed red pepper flakes
Extra-virgin olive oil
2 tablespoons grated Parmesan
1/2 small bunch chives, thinly sliced
2 plum tomatoes, sliced 1/4-inch thick
12 slices bacon
1/4 cup plus 2 tablespoons white vinegar
4 large eggs
4 slices Pullman bread, cut into rounds using a ring cutter
1/2 cup clarified butter, melted
1/2 shallot, minced
1 bay leaf
5 black peppercorns
3 egg yolks
Juice of 1 lemon
1 cup sliced iceberg lettuce

Steps:

  • Preheat the oven to 400 degrees F.
  • Add the potatoes, smashed garlic and 2 of the thyme sprigs into a pot of cold water. Season the water generously with kosher salt. Bring to a boil and cook until the potatoes are fork tender, 15 to 20 minutes. Drain the potatoes and lightly smash (I used a bench scraper). Transfer the potatoes into a bowl and toss with the red pepper flakes, a drizzle of olive oil and kosher salt to taste. Place onto a sheet tray in a single layer and transfer to the oven. Bake for 20 to 25 minutes until crispy. Garnish with the grated Parmesan and chives.
  • Toss the sliced tomatoes with a drizzle of olive oil and kosher salt to taste in a large bowl. Lay the sliced tomatoes onto one half of a sheet tray lined with a rack. Lay 8 bacon strips onto the other half of the sheet tray. Transfer to the oven and bake for 15 minutes, then remove the tomatoes and continue cooking the bacon for 10 minutes more.
  • Slice the remaining 4 bacon strips into lardons and place into a saute pan. Turn on the heat to medium-low and cook until the bacon is crispy and the fat has rendered, about 10 minutes. Strain the bacon fat through a fine-mesh sieve into a bowl and set aside.
  • Fill a large, high-sided pan with water about halfway up. Bring to a boil, then reduce the heat to a very gentle simmer until there are almost no bubbles. Add 1/4 cup of the vinegar to the water. Crack the 4 eggs into the water and poach the eggs for about 3 minutes. Remove the eggs with a slotted spoon and gently place the eggs into a bowl of room temperature water to hold until ready to serve.
  • Preheat a large saute pan with a drizzle of olive oil over medium-high heat. Add the pullman rounds and toast on both sides until golden brown, about 4 to 5 minutes. Set aside.
  • Combine the clarified butter and the reserved bacon fat and set aside. Bring a small pot of water to a boil. Add the shallots, bay leaf, black peppercorns, 2 tablespoons water, the remaining 2 tablespoons of vinegar and the remaining 2 thyme sprigs into a small saute pan and turn on the heat to medium. Cook for 5 minutes or until the liquid has mostly reduced. Turn off the heat, then add 3 to 4 ice cubes and swirl the pan to fully melt and cool down the mixture. Strain the mixture into a large, heat-resistant bowl.
  • Add the egg yolks and lemon juice into the bowl and whisk until the yolks are pale yellow and foamy. Set the bowl over the pot of boiling water to create a double boiler, making sure the bottom of the bowl is not touching the water. Reduce the heat to low. Whisk the eggs vigorously until frothy and fluffy and it starts to thicken slightly. Very slowly, a drop at a time, add the clarified butter and bacon fat mixture while continuing to whisk. Continue to add gradually until the sauce is thickened but still flows-it should coat the back of a spoon. If the bowl gets too hot or the eggs look like they're in danger of scrambling, immediately pull off the bowl from the heat and add an ice cube to cool it down, then return to the heat. Season to taste with kosher salt. If the sauce gets too thick, you can add a little water to thin it out.
  • To assemble, lay down a toasted piece of bread and top with two bacon slices, some iceberg lettuce, roasted tomato, a poached egg and a spoonful of the bacon fat hollandaise. Serve alongside the roasted potato hash.

SMASHED ROASTED POTATOES RECIPE BY TASTY



Smashed Roasted Potatoes Recipe by Tasty image

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

1 ½ lb fingerling potato, scrubbed
1 teaspoon kosher salt, plus more for boiling
1 teaspoon baking soda
½ stick unsalted butter
3 tablespoons olive oil, divided, plus 4 teaspoons
1 large sprig fresh rosemary, leaves minced
2 large sprigs fresh thyme, leaves minced
3 cloves garlic, smashed
½ teaspoon freshly ground black pepper
7 oz feta cheese, drained
½ cup crème fraîche
2 tablespoons olive oil, plus more for garnish
1 tablespoon lemon zest, plus more for garnish
2 teaspoons lemon juice
¼ teaspoon kosher salt
freshly ground black pepper, for garnish
1 teaspoon fresh rosemary, minced

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

BLT TWICE-BAKED POTATOES



BLT Twice-Baked Potatoes image

Two favorites go together in this hearty dish: BLTs and twice-baked potatoes. I like to serve these potatoes with grilled steaks or barbecued chicken. -Mary Shenk, DeKalb, Illinois

Provided by Taste of Home

Categories     Side Dishes

Time 40m

Yield 8 servings.

Number Of Ingredients 9

4 medium potatoes (about 8 ounces each)
1/2 cup mayonnaise
1 cup shredded cheddar cheese
8 bacon strips, cooked and crumbled
1/3 cup oil-packed sun-dried tomatoes, patted dry and chopped
1 green onion, thinly sliced
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup shredded lettuce

Steps:

  • Preheat oven to 400°. Scrub potatoes; pierce several times with a fork. Place on a microwave-safe plate. Microwave, uncovered, on high 12-15 minutes or until tender, turning once., When cool enough to handle, cut each potato lengthwise in half. Scoop out pulp, leaving 1/4-in.-thick shells. In a small bowl, mash pulp with mayonnaise, adding cheese, bacon, tomatoes, green onion, salt and pepper., Spoon into potato shells. Place on a baking sheet. Bake 12-15 minutes or until heated through. Sprinkle with lettuce.

Nutrition Facts :

MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES



Marinated Grilled Flank Steak With BLT Smashed Potatoes image

Make and share this Marinated Grilled Flank Steak With BLT Smashed Potatoes recipe from Food.com.

Provided by ShortyBond

Categories     Steak

Time 35m

Yield 4 serving(s)

Number Of Ingredients 16

3 garlic cloves, finely chopped
1 tablespoon grill seasoning
1 teaspoon ground dried chipotle powder or 1 teaspoon ground cumin
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
2 tablespoons red wine vinegar
1/3 cup extra virgin olive oil
2 lbs flank steaks
2 1/2 lbs small red skin new potatoes
1 leek, trimmed of tough tops
4 slices thick cut smoky bacon, cut into thick pieces
1 cup chicken broth or 1 cup chicken stock
1 vine ripe tomatoes, seeded and chopped
salt
pepper
1 cup sour cream (to pass at table-optional)

Steps:

  • Mix garlic, steak seasoning, smoked paprika, chipotle or cumin, hot sauce, Worcestershire sauce, and vinegar. Whisk in extra virgin olive oil. Place meat in shallow dish and coat evenly to marinade. Let stand 15 minutes.
  • Cut larger potatoes in half, leave very small potatoes whole. Place potatoes in a pot and cover with water. Bring to a boil and cook potatoes 12-15 minutes until tender.
  • Heat a grill pan or outdoor grill to high heat.
  • Cut leek in half lengthwise. Chop into 1/2" pieces. Place leeks in a big bowl of water and release all the dirt from them with a good wash, separating all the layers. Drain leeks in a colander.
  • Grill flank steak 6-7 minutes on each side.
  • Put a drizzle of EVOO into a hot nonstick skillet over medium high heat. Cook bacon 3-5 minutes until it begins to crisp and has rendered most of it's fat.
  • Add leeks to the skillet and cook 3-5 minutes more until the leeks are tender.
  • Drain potatoes and return them to the hot pot. Smash the potatoes with the chicken stock or broth.
  • Add the bacon and leeks to the potatoes and continue to smash. Carefully fold in tomatoes. Season with salt and pepper to your taste.
  • Remove flank steak from grill and let juices redistribute before slicing. Thinly slice meat on an angle, cutting the meat against the grain.
  • Serve sliced flank steak next to BLT potatoes and top potatoes with a dollop of sour cream, if desired.

BUTTERMILK SMASHED POTATOES



Buttermilk Smashed Potatoes image

Smashed potatoes are the best! I always use red potatoes when I make them; they have the exact texture for this dish. These are so delicious!

Provided by Barbara

Categories     Side Dish     Potato Side Dish Recipes     Mashed Potato Recipes

Time 30m

Yield 6

Number Of Ingredients 5

2 pounds red potatoes
½ cup buttermilk
1 tablespoon butter
¼ cup chopped fresh chives
1 pinch salt to taste

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, 15 to 20 minutes. Drain water from pot and mash potatoes with a potato masher or potato ricer.
  • Heat buttermilk and butter together in a saucepan over medium-low heat until butter is melted and mixture is smooth, about 2 minutes. Stir buttermilk mixture and chives into potatoes until smooth; season with salt.

Nutrition Facts : Calories 131.8 calories, Carbohydrate 25.1 g, Cholesterol 5.9 mg, Fat 2.3 g, Fiber 2.6 g, Protein 3.6 g, SaturatedFat 1.4 g, Sodium 44.2 mg, Sugar 2.5 g

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2018-02-15 Pre-heat your oven to broil (or grill) settings to medium-high heat (about 200°C | 400°F). Place potatoes in a large pot of salted water. Bring to the boil; cook, covered for 30-35 minutes or until just fork-tender. Drain well. Lightly grease a large baking sheet or tray with cooking oil spray.
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BLT MASHED POTATO CUPS | RECIPE | PORK BACON RECIPES, APPETIZER …
Sep 27, 2017 - BLT Mashed Potato Cups uses Idahoan Applewood Smoked Bacon Flavored Mashed Potatoes to double down on the bacon with this new take on a favorite sandwich.
From pinterest.com


MARINATED GRILLED FLANK STEAK WITH BLT SMASHED POTATOES
Marinated Grilled Flank Steak with BLT Smashed Potatoes might be a good recipe to expand your main course recipe box. This recipe serves 4. This recipe covers 46% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free recipe has 913 calories, 59g of protein, and 50g of fat per serving. It is perfect for The ...
From fooddiez.com


CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
2021-08-25 Meanwhile, preheat the oven to 400 F. Place the potatoes on a greased baking sheet. Use a fork to smash each potato flat, but careful to not break the potato apart completely. Melt the butter, olive oil and garlic together in a heatproof bowl in the microwave, about 1 minute. Drizzle or brush about half of the garlic butter mixture over the ...
From thespruceeats.com


BLT-SMASHED POTATOES RECIPE | EAT YOUR BOOKS
BLT-smashed potatoes from Cooking 'Round The Clock: Rachael Ray's 30-Minute Meals by Rachael Ray. Shopping List; Ingredients; Notes (0) Reviews (0) …
From eatyourbooks.com


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