SUNNY'S CRISPY SMASHED ROSEMARY GARLIC FINGERLING POTATOES
Provided by Sunny Anderson
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 7
Steps:
- Microwave the potatoes for the time instructed on the package, minus 2 minutes. Allow to cool slightly to handle, then cut the longer potatoes in half, leaving the smaller potatoes intact.
- In a large pan on medium-high heat, add the oil, butter and rosemary stalks. Using the bottom of a dry cup measure or something similar, gently smash each potato portion to about 1/4 inch thick and scrape off with a butter knife. Slide a smashed potato right into the bubbling fat and repeat with the remaining potatoes. Cook until the potatoes are golden and crisp on one side, about 3 minutes, then flip and continue to cook, adding more butter if needed, until golden on the other side, about another 3 minutes. While cooking, mind the rosemary stalks and flip and turn them as well. Once they are lightly crisped, remove them to a drying rack above a baking sheet along with any crisped potatoes. Season gently with salt and pepper.
- Crinkle the rosemary leaves with your fingers or chop gently and add to a large metal bowl with the parsley. Coat the inside of the bowl with the garlic. Transfer the potatoes to the bowl and toss gently until coated. Serve warm.
SMASHED POTATOES WITH ROASTED-GARLIC GRAVY
Provided by Maggie Ruggiero
Categories Garlic Potato Side Roast Christmas Thanksgiving Vegetarian Dinner Christmas Eve Gourmet Pescatarian Peanut Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 20
Steps:
- Roast garlic and make stock:
- Preheat oven to 400°F.
- Separate 6 cloves from garlic (do not peel), drizzle with a little olive oil, and double-wrap tightly in foil. Roast until garlic is very soft, about 45 minutes.
- While garlic roasts, heat oil (2 tablespoons) in a 4-to 5-quart heavy pot over medium heat until it shimmers, then cook vegetables, remaining garlic cloves (separated but not peeled), bay leaf, and peppercorns, stirring occasionally, until browned, about 8 minutes. Stir in wine and boil until most has evaporated. Add soy sauce and water and simmer, uncovered, 30 minutes.
- Strain stock through a fine-mesh sieve into a large measuring cup. If you have more than 4 cups, boil to reduce; if less, add water.
- Boil potatoes:
- Unless they are very small, cut potatoes (peeled if desired) into 2-inch pieces. Generously cover with cold water in a 5-quart saucepan and add 2 teaspoons salt. Simmer, uncovered, until just tender, 12 to 15 minutes. Reserve 1/3 cup cooking liquid and stir butter and oil into it. Drain potatoes, then return to pan along with reserved liquid and coarsely mash. Season with salt and pepper and keep warm, covered.
- Make Gravy while potatoes cook:
- Mash roasted garlic to a purée.
- Melt butter in a heavy medium saucepan over medium heat. Stir in flour and garlic purée and cook, stirring, 2 minutes. Slowly add stock, whisking, then simmer 3 minutes. Season with salt and pepper.
SMASHED FINGERLING POTATOES
Steps:
- Slip the potatoes into a large pot of cold water, and bring to a boil. Add a few large pinches of salt, and simmer until just tender, about 10 minutes. Drain, and let cool for about 20 minutes.
- Once the potatoes are cool enough to handle, place them on a sheet tray and gently press them down to flatten. (It helps to use the edge of a large clean chef's knife, pressing the potatoes down flat one at a time, until they flatten to a 1 1/2-inch thickness.) Drizzle on the olive oil, and add the garlic, rosemary, salt, and pepper. Gently toss until the potatoes are well coated.
- Heat your grill to medium heat. Remove the potatoes from the sheet tray, and grill them until they are golden brown and crisp, about 4 or 5 minutes per side.
- Remove the crispy potatoes to a platter. Give them a taste, and add more salt and freshly ground black pepper if necessary.
- NOTE
- The trick here is to not overboil your potatoes. You don't want the potatoes to crumble and fall through your grill grates!
SMASHED FINGERLING POTATOES WITH SAUSAGE GRAVY
Crispy brown fingerling potatoes are topped with homemade sausage gravy, cheese curds, and pickled peppers to make this deliciously decadent brunch dish.
Provided by Farmland
Categories Breakfast Potatoes
Time 55m
Yield 4
Number Of Ingredients 11
Steps:
- Sausage Gravy: In medium saute pan, cook sausage until rendered and well browned. Remove and reserve.
- Add onions and cook for 5 minutes, or until translucent.
- Add butter until melted; then whisk in flour. Cook for 1 minute, stirring constantly. Add milk and chicken stock, whisking thoroughly. Add in reserved sausage. Cook over medium heat until thickened, about 5 minutes. Add more liquid if necessary to thin. Season to taste.
- Preheat the oven to 375 degrees F.
- Heat vegetable oil in an oven-safe skillet over high heat. Add smashed fingerling potatoes and cook until crispy and well browned, about 5 minutes per side.
- Top potatoes with sausage gravy and cheese curds. Bake until warmed through and cheese is melted, about 15 minutes.
- Garnish with chives and pickled peppers.
Nutrition Facts : Calories 720.1 calories, Carbohydrate 31.5 g, Cholesterol 137.5 mg, Fat 53.7 g, Fiber 2.5 g, Protein 28.8 g, SaturatedFat 26.3 g, Sodium 1536.3 mg, Sugar 4.4 g
CRISPY SMASHED FINGERLING POTATOES
Make and share this Crispy Smashed Fingerling Potatoes recipe from Food.com.
Provided by Chef mariajane
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Lightly scrub potatoes. In pot of boiling, salted water, cook potatoes until tender, about 10 minutes. Drain and let cool.
- On cutting board, and using bottom of heavy saucepan, gently smash each potato until slightly flattened but not falling apart. Transfer to baking sheet. (Make ahead, Cover and refrigerate for up to 24 hours).
- Drizzle with half of the olive oil, sprinkle with half each of the salt and pepper. Roast in 450F oven for 15 minutes.
- Turn potatoes over; sprinkle with remaining oil, salt and pepper. Bake until golden and crispy, about 10 more minutes.
Nutrition Facts : Calories 220.6, Fat 10.3, SaturatedFat 1.4, Sodium 155.8, Carbohydrate 29.7, Fiber 3.8, Sugar 1.3, Protein 3.4
GREAT SAUSAGE GRAVY WITH MASHED POTATOES
Steps:
- Brown, crumble and drain sausage in large pan. Mix together flour and some milk until creamy.
- Sprinkle country gravy mix over sausage on medium high heat. Add flour and milk mixture and stir all together until it thickens. Turn heat to low.
- Peel potatoes. Add to water let boil for 20 minutes. Mash potatoes. Serve Sausage Gravy over mashed potatoes or country style biscuits.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL
This recipe was featured in an email that I received this morning from Life Script Healthy Advantage. Sounds pretty good!
Provided by senseicheryl
Categories Potato
Time 35m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
- While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
- Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
- Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
- Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.
Nutrition Facts : Calories 253.3, Fat 9.6, SaturatedFat 1.5, Cholesterol 1.2, Sodium 29.3, Carbohydrate 37.6, Fiber 5, Sugar 6, Protein 5.2
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