PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
SKEWERED GRILLED POTATOES
New potatoes coated in a rosemary and garlic marinade then skewered and grilled.
Provided by kimberlyj
Categories Side Dish Potato Side Dish Recipes
Time 1h40m
Yield 8
Number Of Ingredients 7
Steps:
- Place potatoes and water in a microwave safe bowl. Cook potatoes in microwave on high until just tender, about 15 minutes, stirring half-way through. Drain potatoes and allow to steam for a few minutes to dry.
- In a large bowl, stir together mayonnaise, wine, rosemary, and garlic powder. Mix in drained potatoes and toss to coat. Marinate, covered, in the refrigerator for 1 hour.
- Preheat an outdoor grill for high heat and lightly oil grate.
- Remove potatoes from marinade, and skewer. Grill, covered, for 6 to 8 minutes, brushing occasionally with marinade, turning half-way through. Remove potatoes from skewers and serve hot.
Nutrition Facts : Calories 136.6 calories, Carbohydrate 19.9 g, Cholesterol 5.3 mg, Fat 5.2 g, Fiber 2.1 g, Protein 2.4 g, SaturatedFat 0.8 g, Sodium 108.8 mg, Sugar 1.9 g
GRILLED SMASHED POTATOES
Provided by Cristina Ceccatelli Cook
Categories Potato Side Vegetarian Kid-Friendly Low Cal High Fiber Backyard BBQ Dinner Summer Grill Grill/Barbecue Healthy Low Cholesterol Vegan Bon Appétit Small Plates
Yield Makes 8 servings
Number Of Ingredients 3
Steps:
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
- Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. DO AHEAD: Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
- Transfer to platter; sprinkle with more rosemary leaves and serve hot.
GRILLED SMASHED POTATOES WITH TOASTED CUMIN VINAIGRETTE
Steps:
- Put the cumin in a small skillet over low heat and toast, stirring frequently, until fragrant but not dark, 2 minutes. Remove to a bowl, add the olive oil, vinegar and salt and pepper and whisk to combine. Let sit at room temperature to allow the flavors to meld.
- Put the potatoes in a pot, cover with cold water, add 1 tablespoon of salt, bring to a boil and cook until a paring knife inserted meets with some resistance, about 8 minutes. Drain and transfer to a bowl.
- Heat a charcoal or gas grill to high.
- Using a potato masher, smash the potatoes, leaving them very chunky, and toss with the canola oil and some salt and pepper. Put the potatoes in a grill basket and grill, covered, tossing occasionally, until slightly charred and crisp in spots, about 6 minutes. Remove to a bowl and toss with the vinaigrette. Taste, season as necessary and toss again with the chopped parsley.
GRILLED MASHED POTATOES RECIPE
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
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
FANTASTIC GRILLED POTATOES
A great alternative to baked, mashed or fried potatoes! It's a great way to get your starch and veggies all in one dish! It's also colorful, which adds a nice touch to your presentation!
Provided by MACCO
Categories Side Dish Potato Side Dish Recipes
Time 40m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for medium-high heat; lightly oil the grate.
- Cut two 12x18-inch pieces of aluminum foil and fold them in half to create two 12x9-inch rectangles. Spray one side of each piece with cooking spray. Arrange the potatoes over one sheet of prepared foil in an overlapping pattern, leaving 2 inches free on all sides. Sprinkle with the onion, green bell pepper, red bell pepper, and sliced mushrooms. Season with salt, pepper, vegetable flakes, and paprika to taste. Dot with the reduced fat spread. Place the second piece of foil over the potatoes with the greased side down. Seal the edges by creating several folds; poke 4 to 6 holes in the top to allow steam to escape.
- Cook on the preheated grill until the potatoes are tender, 20 to 30 minutes.
Nutrition Facts : Calories 180.9 calories, Carbohydrate 36.2 g, Fat 3 g, Fiber 4.3 g, Protein 4.1 g, SaturatedFat 0.6 g, Sodium 96.2 mg, Sugar 6.7 g
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- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
- Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
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