Grilled Smashed Potatoes With Toasted Cumin Vinaigrette Recipes

SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE

Smashed Potatoes With Eggs and Rosemary Vinaigrette image

Feel free to double the eggs and add other brunch-worthy food alongside or as an underpinning for the potatoes, like smoked salmon, bacon or cured ham.

Provided by Florence Fabricant

Categories dinner, main course, side dish

Time 40m

Yield 2 servings

Number Of Ingredients 10

Ingredients

1 pound small Red Bliss potatoes, peeled
Salt
2 sprigs fresh rosemary
3 cloves garlic
Juice and grated zest of 1/2 lemon
3 tablespoons extra-virgin olive oil
Pinch crushed red chile flakes
Grape seed or canola oil for frying
1 tablespoon white vinegar
2 to 4 large eggs

Steps:

Boil potatoes in salted water with 1 sprig of the rosemary and 2 cloves of garlic until tender. Drain potatoes and discard rosemary and garlic. Place potatoes on a cutting board and use the side of a cleaver or the bottom of a pot to lightly crush them, keeping them as intact as possible.
Strip leaves from remaining rosemary sprig and chop. Mince remaining garlic clove. Place in a dish with lemon juice and zest and whisk in olive oil and chile flakes. Season with salt. Heat oven to 200 degrees. Line a small baking sheet with a couple of layers of paper towels.
Heat grape seed or canola oil on medium-high to a depth of 1/2 inch in a skillet large enough to hold potatoes in a single layer (a 10-inch skillet should work). When oil is hot, add smashed potatoes and fry, turning once, until golden brown and crusty. Season with salt, transfer to baking sheet and place in the oven.
Bring an inch or so of water to a simmer in a shallow 2-quart saucepan. Add vinegar. Break an egg into a teacup and slip the egg out of the cup and into the water. Repeat with second egg. (And with two more eggs if you desire.) Simmer until just set, about 3 minutes. Divide potatoes between two warm plates, give the vinaigrette another whisking and drizzle about half of it over the potatoes. Use a slotted spoon to lift eggs from the water and place onto the potatoes. Drizzle eggs with the rest of the vinaigrette and serve.

Nutrition Facts : @context http, Calories 480, UnsaturatedFat 21 grams, Carbohydrate 44 grams, Fat 28 grams, Fiber 6 grams, Protein 15 grams, SaturatedFat 5 grams, Sodium 823 milligrams, Sugar 2 grams, TransFat 0 grams

POTATO SALAD WITH TOASTED CUMIN VINAIGRETTE

Potato Salad with Toasted Cumin Vinaigrette image

Categories Salad Egg Onion Potato Side Fourth of July Picnic Quick & Easy Lemon Summer Family Reunion Jalapeño Potluck Cilantro Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 10

Ingredients

1 tablespoon cumin seeds
1/4 cup fresh lemon juice
1/2 cup extra-virgin olive oil
2 pounds red-skinned new potatoes, unpeeled, cut into 1-inch pieces
1 tablespoon salt
4 large hard-boiled eggs, peeled, coarsely chopped
2 green onions, thinly sliced
3 tablespoons chopped red onion
1/4 cup chopped fresh cilantro
1 heaping tablespoon chopped seeded drained pickled jalapeño chilies from jar, 2 tablespoons liquid reserved

Steps:

Toast cumin seeds in heavy small skillet over medium heat until fragrant, about 30 seconds. Cool. Using spice grinder, coarsely grind cumin seeds. Transfer to medium bowl. Whisk in lemon juice, then oil. Season dressing to taste with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.)
Place potatoes in large pot. Add enough cold water to cover. Add 1 tablespoon salt. Boil potatoes until tender when pierced with skewer, about 8 minutes. Drain. Transfer to large bowl. Add eggs, green onions, red onion, cilantro, jalapeño chilies, and 2 tablespoons chili liquid. Pour dressing over salad; toss to coat. Season to taste with salt and pepper. Transfer to serving bowl. Serve warm or at room temperature. (Can be made 2 hours ahead. Let stand at room temperature.)

GRILLED MASHED POTATOES RECIPE

Grilled Mashed Potatoes Recipe image

Mashed potatoes with grilled potatoes. Delish! I'd like to introduce you all to the Klondike Rose potato. I'm sure you are familiar with Russet potatoes, baby red potatoes...what they look like, how to cook with them. But don't pass these guys up in the produce department. I love that you don't have to peel them because their skin is really thin (and also gives great texture to mashed potatoes, like these here!) Once cooked, they are creamy, smooth and have a buttery texture. As you'll see below, they have a creamy golden colored skin. They are great for pretty mush every cooking type (roasting, mashing, baking, and grilling)...so that's why I decided to grill and mash them. :) Here's how it goes...

Provided by ElizabethKnicely

Categories Mashed Potatoes

Time 35m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

5 lbs klondike rose potatoes, quartered
2 tablespoons olive oil
1 teaspoon johnny's sea salt seasoning
1/2 cup milk or 1/2 cup sour cream
1/2 cup butter or 1/2 cup margarine
salt, to taste
pepper, to taste
chives, and mix-in (to garnish)

Steps:

Toss the quartered potatoes with the seasoning salt and olive oil.
Place in a grill basket and grill over medium-high heat for about 20 minutes, or until potatoes are soft. Toss often to prevent burning.
Once soft, mash the potatoes with a potato masher and mix in butter and milk or sour cream. Top with chopped chives or other mashed potato mix-ins of your choice.
Serve Grilled Mashed Potatoes Recipe with your favorite grilled meat and/or veggies.

Nutrition Facts : Calories 359.8, Fat 15.7, SaturatedFat 8.2, Cholesterol 32.6, Sodium 125.9, Carbohydrate 50.3, Fiber 6.2, Sugar 2.2, Protein 6.3

WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE

Warm Smashed Potatoes with Mustard Seed and Caper Vinaigrette image

Active time: 20 min Start to finish: 45 min

Time 45m

Yield Makes 4 servings

Number Of Ingredients 9

Ingredients

2 1/2 lb medium yellow-fleshed potatoes such as Yukon Gold
1 tablespoon whole-grain or coarse-grained mustard
1 tablespoon white-wine vinegar
2 teaspoons finely chopped drained bottled capers
1/2 teaspoon salt
1/2 teaspoon black pepper
3 tablespoons finely chopped shallot (1 large)
1/2 cup extra-virgin olive oil
1/3 cup chopped fresh flat-leaf parsley

Steps:

Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.
While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.
Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

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