Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Join the forum, it's quick and easy

Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality


Neno

I can be reached by phone or text 8am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.

Established in 2006 as a Community of Reality

Would you like to react to this message? Create an account in a few clicks or log in to continue.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2020


    Crispy Smashed Potatoes

    Lobo
    Lobo
    Moderator
    Moderator


    Posts : 28411
    Join date : 2013-01-12

     Crispy Smashed Potatoes Empty Crispy Smashed Potatoes

    Post by Lobo Mon 18 Jan 2016, 7:51 pm

     Crispy Smashed Potatoes Img74l
    Crispy Smashed Potatoes
     Crispy Smashed Potatoes Rating

    Read Reviews

    Write a Review
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Servings: 12
    A two-step cooking process yields potatoes that are tender on the inside and crispy on the outside. First, simmer them in salted water. Let cool, then smash the potatoes and fry in a griddle pan until browned. Garnish with a handful of chopped fresh herbs.






    • 2K+

    Ingredients:


    • 3 lb. baby Yukon Gold potatoes, each 1 to 2 inches each in diameter
    • Sea salt, to taste
    • 1/4 cup olive oil, plus more as needed
    • 1 fresh rosemary sprig plus 1/2 tsp. chopped rosemary
    • 2 Tbs. unsalted butter
    • Freshly ground pepper, to taste
    • 1/2 tsp. chopped fresh thyme
    • 2 tsp. chopped fresh flat-leaf parsley

    Directions:

    Put the potatoes in a large pot and add water to cover by 3 inches. Season the water with salt. Bring to a boil over medium-high heat, reduce the heat to medium-low and simmer until the potatoes are tender when pierced with a fork, about 10 minutes. Drain well in a colander. Transfer the potatoes to a towel-lined baking sheet and let cool. Using the smooth side of a meat tenderizer, carefully smash each potato to about 1/2-inch thickness.

    Preheat an oven to 200ºF. Set a wire rack on a baking sheet.

    In a square stainless-steel griddle pan over medium-high heat, warm the 1/4 cup olive oil. Add the rosemary sprig and fry until crispy, about 2 minutes. Transfer to a bowl.

    Working in batches and adding more olive oil to the griddle pan as needed, sear the smashed potatoes, turning once, until well browned and crispy, about 3 minutes per side; add 1/2 to 1 Tbs. butter during the last 1 minute of cooking. Transfer the potatoes to the rack-lined baking sheet and season with salt and pepper. Place in the oven to keep warm.

    To serve, transfer the potatoes to a warmed serving bowl. Top with the chopped rosemary, thyme and parsley and garnish with the fried rosemary sprig. Serve immediately. Serves 10 to 12.

    Williams-Sonoma Kitchen.

      Current date/time is Sat 24 Feb 2024, 3:39 am