Hot Crushed Potatoes Recipe Recipe For Hand

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CRUSHED NEW POTATOES



Crushed New Potatoes image

Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.

Provided by Diana

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 pound (450 grams) baby potatoes
2 tablespoons olive oil
1 clove garlic (crushed)
1 teaspoon parsley or basil
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
  • Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
  • Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
  • Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
  • Season with freshly ground black pepper, and sea salt.
  • Sprinkle with either dried or fresh herbs and garlic.
  • Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
  • Served Immediately.

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving

CRASH HOT POTATOES



Crash Hot Potatoes image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 40m

Yield 6 servings

Number Of Ingredients 4

12 small yellow potatoes
Kosher salt
3 tablespoons olive oil
Fresh ground black pepper

Steps:

  • In a medium saucepan over medium heat, boil the potatoes in lightly salted water until fork-tender, about 12 minutes.
  • Preheat the oven to 475 degrees F.
  • Place the potatoes on a baking sheet. Using a potato masher, gently press down to mash each one. The tops of the potatoes should be really textured. Drizzle the tops of the potatoes with the olive oil. Sprinkle generously with salt and pepper. Bake until golden brown and crisp, about 15 minutes. These are absolutely irresistible!

CRUSHED POTATOES



Crushed potatoes image

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

1kg potato
a small handful of flat-leaf parsley , chopped
white wine vinegar
olive oil

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 POTATOES



Crushed Potatoes image

Make and share this Crushed Potatoes recipe from Food.com.

Provided by lazyme

Categories     Potato

Time 30m

Yield 6 serving(s)

Number Of Ingredients 4

2 russet potatoes
6 scallions
1 cup Italian parsley, packed
3/4 cup extra virgin olive oil

Steps:

  • Peel potatoes and quarter.
  • In a saucepan cover potatoes with cold salted water by 1 inch and simmer 15 minutes, or until just tender.
  • Drain potatoes in a colander and let stand 5 minutes.
  • Finely chop white and light green parts of scallions. Finely chop parsley.
  • In saucepan heat oil and chopped scallions over moderate heat until oil begins to sizzle and add potatoes.
  • With a fork lightly crush potatoes into scallion oil (do not mash completely). Season potatoes with salt and pepper and stir in parsley.

Nutrition Facts : Calories 301.8, Fat 27.2, SaturatedFat 3.8, Sodium 12.8, Carbohydrate 14.1, Fiber 2.3, Sugar 1, Protein 2

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL



Crushed Baby Potatoes With Sardines, Celery and Dill image

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Provided by Alison Roman

Categories     weekday, seafood, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

Steps:

  • Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
  • Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
  • Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
  • Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

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