Crushed Potatoes With Spicy Gorgonzola Recipes

CRUSHED POTATOES WITH SPICY GORGONZOLA

Steps:

• 1. Preheat oven to 200°C.
• 2. Boil potatoes for 10 minutes in a pan of salted water and then drain.
• 3. Pour a thin layer of oil on a baking tray and add the sliced onion, the rosemary, garlic and the salt and pepper.
• 4. Toss the potatoes in the onion and garlic and roast for 15 minutes.
• 5. Remove from the oven, crush potatoes and top with the spicy Gorgonzola. Return to oven for 3-5 minutes until the Gorgonzola has melted and is bubbling.
• 6. See this recipe on Vorrei.co.uk http://bit.ly/2zOLYIQ

CRUSHED POTATOES WITH OYSTER BAR BUTTER

Steps:

• Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
• Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
• Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
• Do Ahead
• Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.