SALT-AND-VINEGAR SMASHED POTATOES
Adding a hefty dose of vinegar to the cooking water infuses a lovely tanginess throughout these potatoes. When crisping them, make sure to flip often for even browning without any burning or charring. Don't worry if the potatoes fall apart a bit as they get flipped - the little craggy bits will get extra crunchy.
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 1/2 pounds baby potatoes in a saucepan; cover with 2 cups water and 1 1/2 cups white vinegar plus 2 pinches of salt. Reduce to a simmer and cook until tender, 12 to 15 minutes; drain. Toss on a baking sheet with 2 tablespoons olive oil. Flatten with a spatula and drizzle with 2 tablespoons more olive oil; season with salt. Broil, flipping, until crisp all over, 15 to 20 minutes.
MUSTARD-ROASTED POTATOES
Steps:
- Preheat the oven to 425 degrees.
- Cut the potatoes in halves or quarters, depending on their size, and place them on a sheet pan. Remove the ends of the onions, peel them, and cut them in half. Slice them crosswise in 1/4-inch-thick slices to make half-rounds. Toss the onions and potatoes together on the sheet pan. Add the olive oil, mustard, 2 teaspoons salt, and the pepper and toss them together. Bake for 50 minutes to 1 hour, until the potatoes are lightly browned on the outside and tender on the inside. Toss the potatoes from time to time with a metal spatula so they brown evenly.
- Serve hot sprinkled with chopped parsley and a little extra salt.
SMASHED POTATOES WITH EGGS AND ROSEMARY VINAIGRETTE
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
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
POTATOES VINAIGRETTE
While still warm, these potatoes are tossed with a tangy mustard and vinegar mixture; this way, they soak up the flavors as they cool.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 2h15m
Number Of Ingredients 8
Steps:
- Place potatoes in a medium saucepan, and cover with cold salted water. Bring to a boil, reduce to a simmer and cook, until just tender, 12 to 14 minutes. Drain; set aside to cool slightly.
- Meanwhile, in a medium bowl, combine vinegar, Dijon, and whole-grain mustard; season with salt and pepper.
- When potatoes are cool enough to handle, quarter them, and toss with mustard-vinegar mixture. Refrigerate until completely cold, about 2 hours. Add oil, celery, and celery leaves to potatoes; toss and serve.
Nutrition Facts : Calories 220 g, Fat 10 g, Protein 3 g
MUSTARD MASHED POTATOES
I recreated this recipe from some mashed potatoes I had at an Irish restaurant, but they also go great with German dishes. You can alter the amount of mustard to your taste.
Provided by Tara Renner
Categories Side Dish Potato Side Dish Recipes Mashed Potato Recipes
Time 40m
Yield 4
Number Of Ingredients 5
Steps:
- Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash potatoes in a large bowl with the butter and milk, and season with salt and pepper.
- Whip the potatoes using an electric mixer set on medium until smooth, 3 to 4 minutes, adding more milk if the potatoes are too dry. Beat in the whole grain mustard, and serve immediately.
Nutrition Facts : Calories 281.7 calories, Carbohydrate 51.9 g, Cholesterol 16.5 mg, Fat 6.3 g, Fiber 4.3 g, Protein 5 g, SaturatedFat 3.9 g, Sodium 234.5 mg, Sugar 3.1 g
BASIC MUSTARD MASH
Side dishes don't get much better than this - creamy, classic mashed potatoes with a hot mustard kick
Provided by James Martin
Categories Side dish
Time 30m
Number Of Ingredients 4
Steps:
- Tip the potatoes into a large saucepan, cover with boiling water and boil for 20 mins or until soft. Drain the potatoes in a colander and leave to steam-dry for a few moments before putting them back in the pan. Add the butter, milk and mustard, season well, then mash thoroughly until creamy. Cover to keep warm until serving.
Nutrition Facts : Calories 324 calories, Fat 14 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 3 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.4 milligram of sodium
WARM NEW POTATO SALAD WITH GRAINY MUSTARD
New potatoes are simply young spuds of any variety that haven't converted all their sugar to starch. We like them because they are small enough to be cooked whole and are excellent boiled or pan-roasted.
Categories Herb Mustard Potato Side Quick & Easy Vegan Gourmet Sugar Conscious Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 9
Steps:
- Cover potatoes with water by 1 inch in a 3- to 4-quart saucepan, then bring to a boil with 1 teaspoon salt. Simmer, partially covered, until potatoes are tender, about 10 minutes, then drain.
- Whisk together shallot, mustards, vinegar, pepper, and remaining 1/2 teaspoon salt in a large bowl, then add oil in a slow stream, whisking until emulsified.
- When potatoes are just cool enough to handle, halve them, then add to vinaigrette along with parsley and toss to combine. Serve warm or at room temperature.
HOT POTATO SALAD WITH SCALLION VINAIGRETTE
You won't miss the mayonnaise in this herb- and Dijon-infused warm salad.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 35m
Number Of Ingredients 4
Steps:
- Scrub 2 pounds boiling potatoes; slice 1/3 inch thick. Put in medium saucepan with salted water to cover by 2 to 3 inches. Boil until tender, 15 minutes. Drain.
- In large bowl, toss hot potatoes with one half recipe Scallion Vinaigrette and 1/4 cup chopped fresh parsley.
WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE
Active time: 20 min Start to finish: 45 min
Time 45m
Yield Makes 4 servings
Number Of Ingredients 9
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.
More about "warm smashed potatoes with mustard seed and caper vinaigrette recipes"
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
WARM SMASHED POTATOES WITH MUSTARD SEED …
From friendseat.com
MUSTARD VINAIGRETTE POTATO SALAD (MAYO-FREE) - LITTLE …
From littlesugarsnaps.com
BEST SALT AND VINEGAR MASHED POTATOES RECIPE - FOOD52
From food52.com
SALT AND VINEGAR SMASHED POTATOES - CONFESSIONS OF A …
From confessionsofabakingqueen.com
MUSTARD POTATO SALAD (HEALTHY & FLAVOR-PACKED) - THE …
From themediterraneandish.com
CRISPY SALT AND VINEGAR SMASHED POTATOES. - HALF …
From halfbakedharvest.com
GARLIC BUTTER SMASHED POTATOES RECIPE | KITCHN
From thekitchn.com
SPICED SMASHED POTATOES WITH MUSTARD GINGER …
From veganricha.com
GRILLED POTATO SALAD WITH TANGY MUSTARD DRESSING
From platingsandpairings.com
CRISPY SMASHED POTATOES AND CAPERS - DISH IT GIRL …
From dishitgirl.com
WARM SMASHED POTATOES WITH MUSTARD AND CAPER VINAIGRETTE - AN …
From pinterest.com
SPICED MUSTARD SEED POTATOES RECIPE | OLIVEMAGAZINE
From olivemagazine.com
CRISPIEST GARLIC SMASHED POTATOES L THE MEDITERRANEAN DISH
From themediterraneandish.com
POTATO SALAD WITH MUSTARD VINAIGRETTE - THE PIONEER WOMAN
From thepioneerwoman.com
RECIPE: BEFORE YOU DRESS WARM POTATOES WITH A VINAIGRETTE, LET …
From bostonglobe.com
GRILLED SMASHED POTATOES WITH WARM BACON VINAIGRETTE
From lodgecastiron.com
CRISPY SMASHED POTATOES ROASTED GARLIC CAPER DRESSING
From recipewinners.com
CRISPY ROASTED POTATOES WITH CAPER VINAIGRETTE - GOOD …
From goodhousekeeping.com
CRISPY SMASHED POTATOES RECIPE - THE SPRUCE EATS
From thespruceeats.com
12 WARM POTATO SALAD RECIPES FOR YOUR NEXT POTLUCK
From allrecipes.com
SMASHED POTATOES AND BROWN BUTTER VINAIGRETTE - BETTER HOMES
From bhg.com
ROASTED RED POTATOES WITH MUSTARD VINAIGRETTE | PAULA DEEN
From pauladeen.com
POTATO SALAD WITH OLIVES, CAPERS, AND MUSTARD VINAIGRETTE
From thedailymeal.com
SMASHED POTATOES WITH HERBED OIL - CTV
From more.ctv.ca
CRISPY SALT AND VINEGAR SMASHED POTATOES RECIPE
From potatogoodness.com
SMASHED POTATOES WITH FRIED CAPERS RECIPE - JOANNE WEIR
From joanneweir.com
CRASH HOT POTATOES RECIPE - HOW TO MAKE CRISPY SMASHED POTATOES
From thepioneerwoman.com
CREAMY CAPER SMASHED POTATOES RECIPE | SIDECHEF
From sidechef.com
SMASHED POTATOES IN LEMON-CAPER VINAIGRETTE RECIPE ON FOOD52
From food52.com
ROASTED + SMASHED PARMESAN HERB POTATOES | SALT SUGAR SPICE
From saltsugarspice.com
MALT VINEGAR SMASHED POTATOES - THIS SILLY GIRL'S KITCHEN
From thissillygirlskitchen.com
WARM SMASHED POTATOES WITH MUSTARD & CAPER VINAIGRETTE
From johnnyskitchen.us
CRISPY DIJON SMASHED POTATOES - DAMN DELICIOUS
From damndelicious.net
WARM SMASHED POTATOES WITH MUSTARD SEED AND CAPER VINAIGRETTE …
From eatyourbooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love