Crispy Bay Roasted Smashed Potatoes With Green Sauce Recipes

CRISPY BAY ROASTED SMASHED POTATOES WITH GREEN SAUCE

Steps:

• Pre-heat the oven to 220C (convention)/200C (fan-forced/convection).
• Wash the potatoes. Bring a pot of water to boil and add the potatoes to the boiling water. Cook at medium heat for 15 minutes. Remove from heat, drain the boiling water and rinse under cold water to stop the cooking process.
• Place each potato on a chopping board. Using a flat spatula or metal skimmer or slotted turner, gently smash/flatten the potato until it cracks and spreads but is still held together.
• Heat 1 tablespoon of the olive oil in a large shallow oven-proof frying/sauté pan on medium (I use a cast iron skillet). Crush the bay leaves between your fingers to release the oils. Add the bay leaves to the hot pan and sauté for a few seconds.
• Gently place smashed potatoes in the pan. Drizzle them with the remaining tablespoon of oil. Sprinkle with salt and pepper. Roast in the pre-heated oven for approximately 30 minutes until they are golden and crispy. Remove from oven.
• To prepare the sauce, place all ingredients for the sauce in the bowl of a small food processor and process until smooth.
• Drizzle over the roasted potatoes. Garnish with fresh dill. Enjoy hot.

ROASTED SMASHED POTATOES

Steps:

• Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
• Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
• Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
• Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
• Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
• Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
• Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
• Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.