CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
Some of you may be thinking, "Does the world need another crisp smashed potato recipe?" At least some of you are saying, "Yes, we do!" So here you go. Regular olive oil works if you don't have chicken fat around, but this recipe is so good, it's worth roasting a chicken. A few tips: Don't over-steam the potatoes or they will fall apart, but don't under-steam or you'll never be able to crush them. Also, let the potatoes cool a bit before you smash them so they dry out a bit; this, too, helps them stay intact. Finally, the chicken fat (or oil) must be very hot. If it is not hot enough, it will soak into the potato rather than crisp it. These are the best. And the crispiest. Make them. You'll be so happy. (This recipe is adapted from "Dining In: Highly Cookable Recipes" by Alison Roman.)
Provided by Alison Roman
Categories vegetables, side dish
Time 45m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large heavy-bottomed pot fitted with a steamer basket. Add potatoes and season with salt. Cover and steam until the potatoes are totally tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don't have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they're just crushed to expose the inside, but not so much that they fall apart. You're going for maximum crispy surface area here.
- Heat the chicken fat (or olive oil or peanut oil) in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are very browned and very crispy, about 5 minutes per side.
- Remove potatoes with a slotted spoon or spatula and transfer to a serving bowl or platter. Add the butter to skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling skillet occasionally until the onions have turned golden brown and started to crisp, 3 to 5 minutes.
- Remove the skillet from the heat and add Aleppo pepper or red pepper flakes, swirling the skillet a few times to combine. Pour the onions and any butter in the skillet over the potatoes and top with flaky sea salt and parsley.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 13 grams, Carbohydrate 26 grams, Fat 23 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 417 milligrams, Sugar 2 grams, TransFat 0 grams
CRISPY SMASHED POTATOES WITH FRIED ONION AND PARSLEY
A simple but delicious side dish of crispy smashed potatoes topped with fried onions and fresh parsley.
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring 2 inches of salted water to a boil in a large pot lined with a steamer basket. Add in the potatoes and season to taste with salt. Cover and steam for 8-10 minutes, or until the potatoes are tender (make sure to check with a fork before taking them out!).
- Remove the potatoes from the pot and let them cool slightly. Once cool enough to touch, squash them using the bottom of a cup or your hand, just until the insides are exposed but not so much that they start to fall apart.
- Heat the olive oil in a large skillet over medium-high heat. Add the potatoes in a single layer. Season to taste with salt and black pepper. Cook for 5 minutes per side, or until browned and crispy.
- Remove the potatoes to a serving platter, leaving as much oil in the pan as possible. Return the pan to medium-high heat. Add the butter to the skillet and let it melt. Add in the onion rings and season to taste with salt and black pepper. Cook until golden and starting to crisp, stirring occasionally.
- Remove from the heat and add in the aleppo pepper. Pour the onions and any remaining butter/oil from the pan over the potatoes. Top with sea salt and parsley.
CREAMY MASHED POTATOES WITH CRISPY BROWN ONIONS
Steps:
- Fill a large mixing bowl with cold water. With a swivel-bladed vegetable peeler, peel each potato and remove any "eyes," then cut it in quarters with a sharp knife and put in the bowl of water.
- Put the potatoes in a large pot and add cold water to cover them. Salt the water. Over high heat, bring the water to a boil, skimming off foam that rises to the surface; then reduce the heat to maintain a simmer and cook the potatoes just until tender enough to be pierced easily with a skewer or a sharp knife tip.
- While the potatoes are boiling, prepare the onions: In a deep-fryer or a deep, heavy saucepan, heat about 3 inches of oil to 375 degrees F. Lightly dust the onion rings with flour and carefully drop them into the hot oil, cooking them in batches if necessary to avoid overcrowding. Fry them until golden, 3 to 5 minutes, removing them with a slotted spoon or wire skimmer to drain on paper towels. Season lightly with salt and keep warm.
- When the potatoes are done, drain them immediately. Using a ricer or a food mill, puree the potatoes into a mixing bowl. Add the nutmeg, 8 tablespoons of the butter, and the hot cream. With a wooden spoon, stir them into the potatoes. Season, to taste, with salt and pepper.
- Mound the potatoes in a heated serving bowl. Put the remaining butter in a saucepan or skillet and, over medium-high heat, melt it and continue cooking just until it turns golden brown. Lightly season the butter with salt and immediately drizzle it over the potatoes.
- Pile the crispy onions on top of the mashed potatoes. Garnish with parsley and serve immediately.
PARSLEY SMASHED POTATOES
I love potatoes but hate all the work involved in making mashed potatoes from scratch. I came up with a simple side dish that was made even easier thanks to my slow cooker. Save the leftover broth for soup the next day! -Katie Hagy, Blacksburg, South Carolina
Provided by Taste of Home
Categories Side Dishes
Time 6h20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place potatoes, celery, carrot and onion in a 4-qt. slow cooker. In a small bowl, mix broth, parsley, 1 teaspoon salt, 1/2 teaspoon pepper and garlic; pour over vegetables. Cook, covered, on low 6-8 hours or until potatoes are tender., Transfer potatoes from slow cooker to a 15x10x1-in. pan; discard cooking liquid and vegetables (or save for another use). Using the bottom of a measuring cup, flatten potatoes slightly. Transfer to a large bowl; drizzle with butter. Sprinkle with remaining salt and pepper; toss to coat. Sprinkle with additional parsley.
Nutrition Facts : Calories 114 calories, Fat 3g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 190mg sodium, Carbohydrate 20g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
SMASHED AND FRIED POTATOES
As enjoyable as pounding the lights out of an innocent garlic clove or olive may be, probably the most satisfying flat food to prepare are these smashed and fried potatoes from Susan Spungen, which draw in part from a technique used to make tostones. You steam baby potatoes until they're just tender, let them cool enough to be handled, then press them between your palms until they flatten a bit and you hear their skins begin to snap. Next, you heat up some oil in a skillet and fry the potatoes until they're nice and brown on their flat sides. Each potato is then crisp and caramelized but still moist inside.
Provided by Amanda Hesser
Categories easy, side dish
Time 45m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a steamer basket in a large pot filled with an inch of water and add the potatoes and salt. Cover and bring to a boil over medium heat. Steam until the potatoes are just tender when pierced with a paring knife, about 25 minutes. (Don't overcook: they won't hold together when flattened.) Remove the basket and let the potatoes cool enough to be handled.
- Gently squeeze the potatoes, one at a time, between your palms so that they flatten slightly but remain in one piece (some will break, but they can still be used). Pour 1/4 inch of oil into a medium frying pan set over medium-high heat. Add the potatoes in batches to avoid crowding, and fry on both sides until crisp and browned, 2 to 3 minutes per side. Drain on a plate lined with paper towels. Arrange on a platter and sprinkle with sea salt.
Nutrition Facts : @context http, Calories 135, UnsaturatedFat 2 grams, Carbohydrate 26 grams, Fat 2 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 356 milligrams, Sugar 1 gram
BACKYARD SKILLET SMASHED POTATOES AND ONIONS
Who would have thought a backyard skillet grill would change the world! I can't believe how much fun it is cooking on these. These potatoes are easy and yummy.
Provided by FrackFamily5 CA->CT
Categories Side Dish Potato Side Dish Recipes Potato Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 6
Steps:
- Place new potatoes and water in a microwave-safe bowl. Cover and heat on high in a microwave until soft enough to smash, about 8 minutes.
- Preheat an outdoor skillet for high heat and lightly oil the grate. Place a cast-iron skillet on the grill to preheat.
- Drain water from the potato bowl and add onion and olive oil; mix well. Carefully spread potato mixture into the skillet and smash each potato using the back of a spatula.
- Grill until onions are browned and potatoes are crispy, about 5 minutes per side. Season with seasoned salt and paprika.
Nutrition Facts : Calories 258.2 calories, Carbohydrate 45.2 g, Fat 7 g, Fiber 6.1 g, Protein 5.3 g, SaturatedFat 1 g, Sodium 73.7 mg, Sugar 4.2 g
More about "crispy smashed potatoes with fried onions and parsley recipes"
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY …
From foodandwine.com
Servings 4Total Time 35 minsCategory Potatoes
- Bring 2 inches of salted water to a boil in a large pot fitted with a steamer basket. Add the potatoes and season with salt. Cover and steam until the potatoes are tender, 8 to 10 minutes. (Check one of the smaller ones after 8 minutes to see how tender it is; you should be able to insert a fork into it easily.) If you don’t have a steamer basket, boil them in a large pot of salted water until tender, 10 to 15 minutes.
- Remove the potatoes from the steamer and let them cool slightly. Using the bottom of a bowl or cup or the palm of your hand, smash the potatoes until they’re just crushed to expose the inside, but not so much that they fall apart. You’re going for maximum crispy surface area here.
- Heat the chicken fat in a large skillet over medium-high heat. Add the potatoes in a single layer (work in batches, if you need to) and season with kosher salt and black pepper. Cook until both sides are super browned and crispy, about 5 minutes per side.
- Remove the potatoes with a slotted spoon or spatula and transfer them to a serving bowl or platter. Add the butter to the skillet and let it melt and foam. Add the onion rings in a single layer and season with kosher salt and black pepper. Cook, swirling the skillet occasionally, until the onions have turned golden brown and started to crispy, 4 to 6 minutes.
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
From katecooksthebooks.com
Estimated Reading Time 50 secs
ULTRA CRISPY SMASHED POTATOES | EASY AIR-FRY RECIPE UNDER 30 …
From berrychik.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.com.au
FRIED POTATOES WITH BACON - THERESCIPES.INFO
From therecipes.info
CRISPY SMALL POTATOES - THERESCIPES.INFO
From therecipes.info
CRISPY SMASHED POTATOES WITH GARLIC | MY GOODNESS KITCHEN
From mygoodnesskitchen.com
CRISP SMASHED POTATOES WITH FRIED ONIONS, PARSLEY ... - NEVER NOT …
From nevernothungry.com
SMASHED RED SKIN POTATO RECIPES - THERESCIPES.INFO
From therecipes.info
CRISPY SMASHED POTATOES RECIPE - LOVE AND LEMONS
From loveandlemons.com
CRISPY FRIED SMASHED POTATOES - CLASSIC-RECIPES
From classic-recipes.com
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
From fullbellyfarm.com
CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE | EAT …
From eatyourbooks.com
SMASHED POTATOES - CRISPY, OVEN FRIED POTATOES - COOKIES & CARROT …
From cookiesandcarrotsticks.com
CRISPY SMASHED POTATOES RECIPE - SERIOUS EATS
From seriouseats.com
CRISPY SMASHED POTATOES WITH ONIONS AND PARSLEY BY ALISON …
From annievarberg.com
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
From yahoo.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.com
CRISPY SMASHED POTATOES RECIPE - COOKIE AND KATE
From cookieandkate.com
CRISPY SMASHED POTATOES - A SOUTHERN SOUL
From asouthernsoul.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY | RECIPE CART
From getrecipecart.com
CRISPY GARLIC PARMESAN SMASHED POTATOES - THE COOKING JAR
From thecookingjar.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY
From mastercook.com
CRISPY GOLDEN SMASHED POTATOES RECIPE - BE GREEDY EATS
From begreedyeats.com
ALISON ROMAN'S CRISPY SMASHED POTATOES WITH FRIED ONIONS AND …
From youtube.com
CRISPY SMASHED POTATOES RECIPE - COOKING CLASSY
From cookingclassy.com
SMASHED POTATOES TOPPED WITH CRISPY ONIONS - BUTTER & BAGGAGE
From butterandbaggage.com
FRIED SMASHED POTATOES | BETTER HOMES & GARDENS
From bhg.com
CRISPY SMASHED POTATOES WITH FRIED ONION AND PARSLEY RECIPE | EAT …
From eatyourbooks.com
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.co.uk
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.ca
CRISPY GARLIC BUTTER PARMESAN SMASHED POTATOES - CAFE DELITES
From cafedelites.com
SMASHED POTATOES (BAKED OR AIR-FRIED) - ELAVEGAN | RECIPES
From elavegan.com
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.com.au
CRISPY SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From mastercook.com
CRUNCHY ONION MASHED POTATOES - FRENCH'S
From mccormick.com
CRISPY LOADED GARLIC SMASHED POTATOES - WITH PEANUT BUTTER ON TOP
From withpeanutbutterontop.com
CRISP SMASHED POTATOES WITH FRIED ONIONS AND PARSLEY RECIPE
From pinterest.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love