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.

PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.

Provided by Food Network Kitchen

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 0

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.

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

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.

BLT SMASHED POTATOES



BLT SMASHED POTATOES image

Categories     Potato

Yield 4 people

Number Of Ingredients 6

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

Steps:

  • 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. 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. 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.

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Top Asked Questions

How to make BLT Smashed Potatoes on the grill?
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.
How to cook flank steak with BLT smashed potatoes?
Directions. 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.
What's the best way to make smashed potatoes?
We’ve seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery “melting” potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven.
What's the best way to Cook Small Potatoes?
The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It’s simple — and insanely delicious.

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