Bobby Flay Crispy Potatoes Recipes

BOBBY FLAY'S BLISTERED TARRAGON CHICKEN WITH CRISPY POTATOES

Steps:

• For the bath, in a medium bowl combine the tarragon, parsley, chives, garlic and lemon juice
• Slowly add in the oil in a slow, steady stream, stirring to combine
• Season with salt and pepper and set aside
• Preheat oven to 475ºF
• Season chicken liberally with salt and pepper
• Place a cast-iron pan on medium-low heat, add 1 tablespoon of oil
• Once oil starts to shimmer, working in batches as to not overcrowd the pan, put chicken skin side down and sear
• Because the rate at which chicken breasts cook versus thighs, it is recommended to cook a batch of chicken breasts and then a batch of thighs, etc
• The cooking time will vary greatly and you will yield better results
• Cooking chicken slowly, add an additional teaspoon of oil to pan as necessary, by drizzling the oil around the chicken, "framing" it in pan
• Continue to cook chicken, skin side down, covered, for approximately 7 minutes, until skin is crispy
• Remove the cover and place chicken into oven for approximately 5 - 7 minutes, just until chicken is cooked through
• Transfer chicken to a large platter, let rest
• Repeat with remaining chicken pieces
• Once ready to serve, liberally spoon some of the tarragon paste on each piece of chicken
• Serve some more tarragon paste on the side if desired
• To make the potatoes, preheat oven to 350ºF
• In a large bowl, drizzle the whole potatoes with canola oil, salt and pepper
• Transfer potatoes to baking sheet
• Roast potatoes whole in oven, cooking until fully tender where a fork can easily pierce all the way into the flesh
• Remove from oven and let cool
• For the vinaigrette, add vinegar, shallot, garlic, Dijon, honey, salt and pepper to blender
• Mix to combine
• With machine running, slowly add oil in a steady stream until emulsified
• Set aside
• Dice the potatoes into medium-sized cubes leaving the skin on
• Using a potato masher, lightly smash potatoes
• Working in batches, using a kitchen spider or slotted spoon, carefully deep fry potatoes until crispy
• Transfer fried potatoes to a large mixing bowl, season with salt, pepper
• Add dandelion greens, goat cheese, parsley and paprika
• Toss lightly to coat
• The heat from the potatoes will melt the cheese and help these all to combine
• For another added layer of flavor spoon some mustard vinaigrette and lightly dress the potatoes
• Transfer fried potatoes to a large mixing bowl, season with salt, pepper
• Add dandelion greens, goat cheese, parsley and paprika
• Toss lightly to coat
• The heat from the potatoes will melt the cheese and help these all to combine
• For another added layer of flavor spoon some mustard vinaigrette and lightly dress the potatoes
• Serve Bobby's Blistered Tarragon Chicken with Crispy Potatoes alongside

ROASTED RED POTATOES

Steps:

• Preheat the oven to 425 degrees F.
• Toss the potatoes with the canola oil, garlic paste and salt and pepper to taste. Place on a sheet tray and roast until cooked through and golden brown, 25 to 30 minutes.
• Remove from the oven and immediately fold in the herbs. Re-season if needed and drizzle with olive oil to finish.

BOBBY FLAY'S GRILLED SWEET POTATO FRIES

Steps:

• Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly.
• Heat the grill to high.
• While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat.
• Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.

GRILLED POTATOES WITH MUSTARD-GARLIC DRESSING

Steps:

• Put the potatoes in a pot of generously salted water and bring to a boil. Cook until just tender, 8 to 10 minutes. Drain and cool slightly.
• While the potatoes are cooking, whisk together the vinegar, mustard and garlic in a bowl, and season with salt and pepper. Slowly whisk in the oil until emulsified.
• Heat the grill to high. Toss the potatoes with a little canola oil, and season with salt and pepper. Put the potatoes in a grill basket and grill, shaking the basket occasionally and turning the potatoes as needed, until charred in spots and just cooked through, about 5 minutes.
• Put the potatoes in a serving bowl and toss with the dressing while still hot. Add the parsley and toss again. Serve.

CRISPY BACON AND HASH BROWN QUESADILLAS WITH FRIED QUAIL EGGS

Steps:

• For the hash browns:
• Place potatoes in a medium pot of cold, salted water, bring to a boil and cook until fully cooked about 15 to 20 minutes. Drain, let cool slightly, and grate on a grater using the large holes.
• Heat 2 tablespoons oil or remaining bacon fat, in a large saute pan over medium heat and add the onions, season with salt and pepper and cook until golden brown and caramelized, stirring occasionally.
• Heat the remaining 2 tablespoons oil in a large nonstick saute pan over high heat, add the potatoes and cook until golden brown. Stir in the onions, poblano chile, ancho chile powder, paprika, and salt and pepper and cook until just warmed through.
• For the tomato relish:
• Combine the diced tomatoes, red onion, jalapeno, cilantro, lime juice, olive oil, honey, salt, and black pepper in a bowl and let sit at room temperature for at least 15 minutes before serving.
• For the quesadillas:
• Preheat the oven to 425 degrees F. Place 4 tortillas on a work surface and top with cheese, hash browns, and bacon. Cover with 4 more tortillas to make 4 2-layer quesadillas. Brush the tops with oil and sprinkle with the ancho powder.
• Transfer the quesadillas to a large baking sheet and bake in the oven until golden brown and cheese has melted, approximately 8 to 10 minutes. Remove from the oven, and cut each quesadilla into quarters.
• For the quail eggs:
• Heat 2 tablespoons of the butter in a medium nonstick saute pan until it begins to shimmer. Crack each egg into a ramekin and carefully slide into the pan (cook 4 at a time). Season with salt and pepper and cook until the white has set and the yolk is slightly firm, carefully flip over and continue cooking for another minute.
• Assembly:
• Top each quesadilla quarter with a fried quail egg and a few heaping tablespoons tomato relish and garnish with chopped chives. Arrange on a platter.

GRILLED SMASHED POTATOES WITH TOASTED CUMIN VINAIGRETTE

Steps:

• Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
• Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
• Heat a charcoal or gas grill to high.
• Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.

GREEN ONION SMASHED POTATOES

Steps:

• Preheat the oven to 450 degrees. Brush the scallions with 2 tablespoons of the oil and sprinkle with salt and pepper. Place on a sheet pan and roast 10 minutes. Remove from the oven and chop coarsely. Toss the potatoes with remaining olive oil and sprinkle with salt and pepper. Roast until just a bit overcooked but not brown or dry, about 25 minutes. As soon as they come out of the oven, place the potatoes in a large mixing bowl and add the garlic, scallions, and butter. Smash with vigorously with a potato masher to achieve a rustic texture, the mixture should not be smooth. Season to taste with salt and pepper. To keep the smashed potatoes warm, put them in a bowl or pan, cover, and place the bowl in a large pan of warm water.