OLIVE OIL AND HERB CRUSHED POTATOES
Provided by Justin Chapple
Categories side-dish
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
- Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
- Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.
BUTTERY ROASTED CRUSHED POTATOES
I got this idea from a magazine but tailored the technique and ingredients to my liking. These potatoes turn out buttery, crispy-golden-brown outside and moist inside.
Provided by MarthaStewartWanabe
Categories Potato
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 375°F.
- Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
- Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
- Once tender, drain water from potatoes. Set aside to cool slightly.
- Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
- Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
- Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
- Roast for 15-20 minutes or until crisp and golden brown.
Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1
CRUSHED POTATOES
A laid-back alternative to mash, you don't even need to peel the potatoes for this
Provided by Good Food team
Categories Dinner, Lunch, Side dish, Supper, Vegetable
Time 20m
Number Of Ingredients 4
Steps:
- Cut the potatoes into cubes but keep the skin on. Cook in a pan of simmering salted water until just tender, about 10-15 minutes, and then drain. Add back to the pan with the parsley and some seasoning and crush lightly with a masher or the back of a fork.
- Add a splash of white wine vinegar and a slug of olive oil and gently mix in. Add more of each if it needs it.
Nutrition Facts : Calories 205 calories, Fat 3 grams fat, SaturatedFat 0.4 grams saturated fat, Carbohydrate 42.6 grams carbohydrates, Fiber 3.1 grams fiber, Protein 4.6 grams protein, Sodium 0.41 milligram of sodium
CRUSHED OLIVE OIL POTATOES
Give your new potatoes a twist with this fabulous recipe
Provided by Paul Bloxham
Categories Dinner, Side dish, Supper
Time 20m
Number Of Ingredients 2
Steps:
- Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.
CRUSHED POTATOES AND OLIVES
I have no idea where this came from - torn from a magazine at some stage . Preparation time does not include time to boil potatoes.
Provided by katew
Categories Potato
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven 180 C.
- Roughly crush cooked potatoes.
- Toss with remaining ingredients.
- Season well.
- Loosely pack into an ovenproof dish.
- Bake 20 minutes.
COD WITH CRUSHED POTATOES AND ANCHOVY-OLIVE OIL EMULSION
This delicious cod recipe is courtesy of chef Matt Tropeano.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Number Of Ingredients 15
Steps:
- In a small skillet, heat 1 tablespoon olive oil over medium-high heat. Add capers and cook until crisp, about 1 minute. Transfer to a paper-towel-lined plate to drain; set aside.
- In a small skillet, heat 1 tablespoon olive oil over medium heat. Add garlic, picholine olives, and 1 teaspoon anchovy and cook, stirring occasionally, for 2 minutes. Transfer mixture to the jar of a blender, along with chicken stock or water, and blend on medium speed, adding more chicken stock as necessary until smooth; add mustard and blend to combine. With the blender running, slowly add 1/4 cup extra-virgin olive oil and blend until emulsified; set anchovy mixture aside.
- Place remaining 1 cup olive oil and shallots in a medium skillet over medium heat, whisking shallots constantly until golden brown, about 4 minutes. Drain shallots and let cool. Transfer cooled shallots to a small bowl and add lemon zest, 1 teaspoon chives, and 1/4 of the fried capers; set aside.
- Set a steamer basket over a saucepan of boiling water. Place potatoes in steamer basket; cover and steam until tender, 15 to 20 minutes. Remove potatoes from steamer basket and let cool slightly. Peel and discard skins. Place potato flesh in a medium bowl and add nicoise olives, remaining teaspoon anchovy, and 1/2 teaspoon chives; mash together with a fork. Add remaining 2 to 3 tablespoons of extra-virgin olive oil and mash until potatoes are just crushed; season with salt and cover with plastic to keep warm.
- Fill a large skillet with water to a depth of 1 inch. Bring to a boil over medium-high heat. Place fish in a steamer basket, skin side up. Cover and place steamer in skillet. Steam until fish is cooked through, 5 to 7 minutes. Peel skin from fish using a fish spatula, and discard. Lightly coat each fillet with some of the reserved anchovy mixture, then cover with shallot mixture. Divide potato mixture evenly between 4 plates and top each with a fillet. Spoon over any remaining anchovy mixture. Garnish with remaining capers and chives; serve immediately.
HERBY POTATO SALAD WITH SMASHED OLIVES
As with coleslaw, there are two schools of potato salad: the mayonnaise-based and the vinegar-based. This recipe plants itself firmly in the latter camp with bright, punchy flavors. The dressing here is a classic red-wine vinegar and Dijon vinaigrette that develops great flavor after marinating with capers, smashed green olives and thinly sliced shallots. Just fifteen minutes in the dressing softens the shallot's bite, and a quick soak brings canned olives to life. There may appear to be too much dressing when you add the cooked potatoes, but as the potatoes cool, they'll absorb it beautifully. (The key is to add them to the dressing as soon as they are cool enough to handle.) Any small potatoes will work for this recipe, and a mix of colors looks particularly nice. The most important detail is that the potatoes should be roughly the same size so that they cook evenly.
Provided by Lidey Heuck
Categories salads and dressings, side dish
Time 30m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Place the potatoes in a large pot; add 2 teaspoons salt and enough water to cover generously. Bring to a boil over medium-high heat and cook for 10 to 20 minutes, depending on the size of the potatoes, until just tender when pierced with a fork. (Be careful not to overcook!) Drain and set aside until just cool enough to handle.
- While the potatoes cook, in a large bowl, combine the vinegar and mustard with 1 teaspoon salt and 1/4 teaspoon pepper. Slowly whisk in the olive oil. Add the olives, shallot and capers, and set aside to marinate for 10 to 20 minutes.
- When the potatoes are just cool enough to handle, cut them in half (or quarters, to end up with bite-size pieces), and add them to the bowl with the dressing. Gently combine and set aside to cool completely, tossing occasionally.
- Stir in the mint and parsley, along with more salt and pepper to taste, and serve the potato salad at room temperature.
More about "crushed potatoes and olives recipes"
CRUSHED POTATO & OLIVE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Estimated Reading Time 50 secs
CRUSHED NEW POTATOES WITH OLIVE OIL AND BASIL RECIPE
From cdkitchen.com
Servings 4Total Time 45 mins
CRUSHED POTATOES | OLIVEMAGAZINE
From olivemagazine.com
CRUSHED CORIANDER, OLIVE AND FETA POTATOES - WAITROSE
From waitrose.com
CRUSHED AND FRIED POTATOES WITH CRISPY HERBS AND GARLIC
From houseandhome.com
CRUSHED NEW POTATOES RECIPE - LITTLE SUNNY KITCHEN
From littlesunnykitchen.com
OLIVE OIL CRUSHED POTATOES
From corto-olive.com
ROAST RACK OF LAMB RECIPE | JAMIE OLIVER LAMB RECIPES
From jamieoliver.com
OLIVE CRUSHED POTATOES WITH LAMB, SPINACH, TOMATO AND ARTICHOKES
From wwwold.retail.idahopotato.com
CRUSHED NEW POTATO, ASPARAGUS AND OLIVE SALAD - CAROLINE BARTY
From carolinebarty.co.uk
CRUSHED POTATOES JAMIE OLIVER - HEALTHY RECIPES EASY
From healthyrecipeseasy.eu.org
EASY CRUSHED BABY POTATOES | KITCHEN MASON
From kitchenmason.com
CRUSHED POTATOES WITH SPICED OLIVE OIL RECIPE - JUSTIN CHAPPLE
From foodandwine.com
CRUSHED OLIVES? LET'S DO THEM! - LA CUCINA ITALIANA
From lacucinaitaliana.com
COD WITH CRUSHED POTATOES AND ANCHOVY-OLIVE OIL EMULSION
From fooddiez.com
ROASTED MONKFISH WITH CRUSHED POTATOES, OLIVE OIL AND WATERCRESS
From bigoven.com
CRUSHED NEW POTATOES WITH OLIVE OIL AND CHIVES - LEMON SQUEEZY
From thelemonsqueezy.com
CRUSHED POTATOES AND OLIVES RECIPE - FOOD.COM
From pinterest.com
CRUSHED POTATOES WITH FETA AND OLIVES - GOOD HOUSEKEEPING
From goodhousekeeping.com
SEA BASS, CRUSHED POTATOES, OLIVE OIL & WATERCRESS
From grumpycookclub.com
SEA BASS WITH OLIVE CRUSHED POTATOES AND SAUCE VIERGE RECIPE
From bbc.co.uk
CRUSHED POTATOES WITH HERBS AND OLIVE OIL - NEVIN TAYLOR COOKS
From nevintaylorcooks.com
CRISPY CRUSHED POTATOES {OVEN BAKED} - CLEAN EATING WITH KIDS
From cleaneatingwithkids.com
RECIPE DETAIL PAGE | LCBO
From lcbo.com
CRUSHED POTATOES AND OLIVES - GLUTEN FREE RECIPES
From fooddiez.com
OLIVE OIL CRUSHED POTATOES | CRUSHED POTATOES, POTATOES, NUT ROLL …
From pinterest.ca
CRUSHED POTATO WITH CHORIZO, OLIVES AND PRESERVED LEMON
From gourmettraveller.com.au
CRUSHED POTATOES WITH OLIVES RECIPE FROM TAQUERIA BY PAUL WILSON …
From cooked.com.au
CRUSHED NEW POTATOES JAMIE OLIVER - HEALTHY RECIPES EASY
From healthyrecipeseasy.eu.org
CRUSHED POTATOES WITH PEAS - LEMON SQUEEZY
From thelemonsqueezy.com
BRILL MEUNIERE WITH POTATO AND OLIVE CRUSH - FOOD NETWORK
From foodnetwork.co.uk
ROAST TOMATO, CRUSHED POTATO AND PESTO SALAD - REBEL RECIPES
From rebelrecipes.com
CRUSHED POTATOES & GREEN BEAN SALAD WITH OLIVE OIL DRESSING
From farmtofork.com.au
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 »
#weeknight #30-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #5-ingredients-or-less #side-dishes #potatoes #vegetables #easy #dietary #low-sodium #inexpensive #low-in-something
You'll also love