Jonathan Waxmans Mashed Potatoes Recipes

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FRIED CHICKEN AND MASHED POTATOES



Fried Chicken and Mashed Potatoes image

Fried chicken is something you must know how to make. In this recipe you'll learn how to build a tasty, crispy crust and check for doneness. It's the perfect finger food to serve at your next picnic.

Provided by Jonathan Waxman

Categories     main-dish

Time 1h

Yield 6 servings

Number Of Ingredients 14

1 4-5 lb chicken, preferably free-range
2 cups buttermilk, or half-and-half
kosher salt
1 tablespoon smoked paprika
1 tablespoon Tabasco sauce, or any hot sauce
Canola oil, for frying, or peanut oil
3 cups cornmeal, preferably organic, stone-ground
3 cups all-purpose flour
Freshly ground black pepper
3 large eggs
kosher salt
5 russet potatoes
1/2 cup heavy cream
1 stick unsalted butter, 8 tablespoons, softened

Steps:

  • Prepare the chicken: Put the buttermilk in a large bowl and set it next to your cutting board; as you cut pieces off the chicken, add them to the buttermilk. With a sharp knife, remove and discard the wing tips (or reserve for stock). Cut the wings from the chicken. Cut the thigh and leg away from the body; split this section into three pieces by separating the drumstick and then cutting the thigh in half. Repeat with other thigh and leg. With kitchen shears, snip off the rear and the back bone. Push down on the bird to break the breastbone; cut the breasts into 4 pieces.
  • Season the buttermilk and chicken mixture with a healthy pinch of salt, the paprika, and the Tabasco. Stir to combine and coat the chicken. (The chicken can be cooked right away or marinated overnight.) Fill the oil to ¾-inch (2cm) deep in a large skillet and heat over medium-high heat.
  • For the mashed potatoes: Peel the potatoes, cut into large chunks, and add to a large pot of simmering salted water. Cook at a low simmer until tender, 35-45 minutes. (Do not boil.)
  • Combine the cornmeal, flour, ½ tablespoon (9g) salt and a generous amount of black pepper in a strong paper bag. Remove the chicken pieces from the buttermilk marinade (reserving the marinade) and transfer them to the paper bag. Shake the bag to coat the chicken thoroughly.
  • Whisk the eggs into the remaining marinade; return the floured chicken pieces to the marinade and stir to coat again. In batches, transfer the chicken pieces back to the paper bag and shake to coat with the flour mixture again.
  • Starting with the biggest pieces, place the chicken in the hot oil and fry until cooked through and golden-brown, 18-20 minutes, turning every 5 minutes. (Depending on the size of your skillet, you may need to fry in batches.) Adjust the temperature to make sure the heat is constant. Transfer cooked chicken pieces to a paper towel-lined plate and season with salt. Serve the chicken hot or at room temperature. (To reheat cold chicken: Place on a tray and into an oven at 300 degrees F for about 20 minutes, to crisp up the skin.)
  • Drain the potatoes, reserving 1 cup (240ml) of the cooking liquid in the pot. Place the potatoes back in the pot and add the cream and butter; bring to a simmer over medium-high heat and mash with an old-fashioned potato masher to desired texture.
  • Mound the mashed potatoes on a rimmed platter and serve with the fried chicken.

JONATHAN WAXMAN'S MASHED POTATOES



Jonathan Waxman's Mashed Potatoes image

This recipe for mashed potatoes is a great side to Jonathan Waxman's Perfect Roast Chicken. It can be found in Jonathan's cookbook, "A Great American Cook."

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

8 medium Yellow Finn potatoes, scrubbed and cut into large pieces
Coarse salt and freshly ground black pepper
6 cloves garlic
6 tablespoons unsalted butter
1/4 cup olive oil

Steps:

  • Place potatoes in a large saucepan with enough cold water to cover. Add garlic and season with salt. Bring to a boil over high heat; immediately reduce heat to a simmer. Cook, until potatoes are tender, about 25 minutes.
  • Drain potatoes, reserving 1/2 cup of the cooking liquid. Return potatoes and garlic to saucepan, along with butter, olive oil, and cooking liquid. Mash, using a potato masher, and season with salt and pepper; keep warm until serving.

JW POTATOES, MABEL'S STYLE



JW Potatoes, Mabel's Style image

"These potatoes are modeled after chef Jonathan Waxman's. By a mile, his are the best fried potatoes you'll ever pop in your mouth," says Michael.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 6

3 large skin-on russet potatoes
3 tablespoons dijon mustard
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil Peanut oil or lard, for frying
1/2 cup thinly sliced scallions
Flaky sea salt (such as Maldon)

Steps:

  • Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
  • In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
  • In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
  • In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.

JONATHAN WAXMAN'S ROAST CHICKEN



Jonathan Waxman's Roast Chicken image

This unadorned but deeply flavorful roasted chicken is served with a vibrant salsa verde of capers, anchovies, garlic, parsley, arugula, basil, tarragon and sage. The chef Jonathan Waxman created the dish at Barbuto, an Italian restaurant in the West Village, where it became a diner favorite. (Daniel Boulud was a fan.) Serve it with a side of creamy mashed potatoes or a hunk of good bread to soak up the juices.

Provided by Glenn Collins

Categories     dinner, main course

Time 45m

Yield 4 servings

Number Of Ingredients 18

Free-range organic chicken, 3 1/2 pounds
Sea salt
black pepper
2 tablespoons extra-virgin olive oil
1 lemon (preferably Meyer)
1 tablespoon capers
2 anchovy fillets
3 cloves garlic (peeled, green germ removed)
1 cup plus 2 tablespoons extra-virgin olive oil
1/4 cup fresh parsley, chopped
1/4 cup arugula, chopped
1/4 cup basil leaves, chopped
1/4 cup fresh cilantro, chopped
1 tablespoon tarragon leaves
1 tablespoon fresh chives
1 tablespoon fresh sage, chopped
1 tablespoon fresh rosemary, chopped
1/4 teaspoon sea salt

Steps:

  • Heat the oven to 425 degrees. Wash the chicken in hot water and dry with paper towels. Using kitchen shears, cut out the backbone of the chicken and remove any fat. Then, using a heavy chef's knife, cut out the breastbone. Season the two halves with sea salt and fresh black pepper. Dab an earthenware or metal baking dish with 1 tablespoon of olive oil and place the chicken halves inside it, skin side up. Sprinkle with the remaining tablespoon of olive oil. Cut the lemon in half and place the halves, cut side down, next to the chicken in the baking dish. Roast for 35 minutes, basting every 8 minutes. Rotate the pan during basting to allow for even cooking. The chicken is done when the juices from the thigh run clear (about 165 degrees).
  • Meanwhile, make the salsa verde. Rinse capers in cold water, then drain. Soak anchovies in cold water for 5 minutes, then pat dry and remove the bones. Using a mortar and pestle (or a small mixer if you are in a hurry), smash the capers, anchovies and garlic with 2 tablespoons of the olive oil until smooth. Transfer to a large bowl. Add all the herbs and remaining olive oil. (The mixture should be chunky, not oily.) Season with sea salt. Serve the chicken topped with the salsa verde, and garnish with the roasted lemon.

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