Crispy Smashed Potatoes With Ginger Scallion Sauce Recipe By Tasty

CRISPY SMASHED POTATOES WITH GINGER SCALLION SAUCE RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
• Preheat the oven to 400°F (200°C)..
• Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
• Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
• While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
• Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
• To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
• Enjoy!

CRISPY SMASHED POTATOES WITH SRIRACHA MAYO, PANCETTA AND SCALLIONS

Steps:

• Place the potatoes in a large pot and add enough cold water to cover by 2 inches. Season the water with 1/4 cup kosher salt and the baking soda. Bring to a boil over high heat. Once boiling, continue to cook the potatoes until a paring knife easily pierces the potatoes and the insides are creamy, 20 to 25 minutes. Drain and set aside.
• While the potatoes cook, add 1 tablespoon canola oil and the pancetta to a large cast-iron skillet and place over medium heat. Cook, stirring occasionally with a slotted spoon, until crispy and cooked through, 5 to 7 minutes. Transfer the pancetta to a paper towel-lined plate, leaving the fat in the skillet.
• Press down on the potatoes using the back of a water glass or mug to smash them. In the same skillet the pancetta cooked in, add 2 to 3 tablespoons of canola oil to the rendered fat. Place over high heat and add the potatoes in a single layer. Cook, stirring every 5 minutes, until the potatoes are crispy and golden, 12 to 15 minutes. Transfer the potatoes to a paper towel-lined plate and season with salt.
• Meanwhile, stir together the mayonnaise and sriracha in a small bowl.
• Place half of the crispy potatoes in a serving bowl. Top with half of the pancetta, scallions and sriracha mayo. Add the remaining potatoes to the bowl and top with the remaining pancetta, scallions and sriracha mayo. Enjoy!

SMASHED ROASTED POTATOES RECIPE BY TASTY

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!