Gordon Ramsay Crushed Potatoes Recipe Recipes Recipes Recipe For Deviled

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SUNNY'S EASY ROSEMARY DEVILED POTATOES



Sunny's Easy Rosemary Deviled Potatoes image

Provided by Sunny Anderson

Categories     appetizer

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 8

One 3-pound bag little creamer Red Bliss potatoes
2 sprigs fresh rosemary
Kosher salt and freshly ground black pepper
1/4 cup grained Dijon mustard
1/4 cup whole fat Greek yogurt or sour cream
Zest of 1 lemon
2 teaspoons minced fresh chives
Smoked or hot paprika, for sprinkling

Steps:

  • Add the potatoes, rosemary and a generous pinch of salt to a large pot. Add enough water to cover the potatoes. Bring to a boil and cook until the potatoes are tender and can be easily pierced with a fork, about 15 minutes. Reserve 1 cup of the potato cooking water. Drain the potatoes.
  • Spread the potatoes out on a sheet pan to let cool slightly. While they are still warm, slice the top one-quarter to one-third off each potato lengthwise, and if needed, cut a tiny sliver off the bottom of each to allow them to rest level on a plate. Put the cut-off parts of the potatoes into the bowl of a food processor fitted with a blade attachment.
  • Add the mustard, yogurt, lemon zest, lots of black pepper and some of the reserved potato water to the food processor. Pulse until coarsely pureed, adding more potato water as needed. (You may need 1/2 to 1 cup of the water.) Be careful not to overprocess or the mixture will become gluey. Adjust the salt if necessary. Transfer the filling to a piping bag or gallon zip-top bag. Slice a 1/2-inch opening in the piping bag or slice off the corner of the zip-top bag.
  • Transfer the boiled potatoes, cut-sides up, to a deviled egg plate or serving platter. Top each prepared potato with an equal amount of filling. Garnish with the chives and paprika. Serve at room temperature or chilled.

CRUSHED NEW POTATOES



Crushed new potatoes image

Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Side dish

Time 50m

Number Of Ingredients 4

1kg peeled or scrubbed new potatoes
3 tbsp olive oil
4 spring onions , sliced
handful pitted black olives , chopped

Steps:

  • Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
  • Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

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