Crispy Smashed Potatoes With Garlic And Zaatar Recipes

CRISPY GARLIC SMASHED POTATOES

Steps:

• Heat oven to 450°F. Spray 18x13-inch rimmed pan with cooking spray.
• In 5-quart Dutch oven, mix potatoes and broth; heat to boiling over high heat. Reduce heat to low; simmer 30 to 35 minutes or until potatoes are tender when pierced with fork; drain, reserving broth for another use if desired. Shake pan with potatoes over low heat to dry. Remove from heat.
• In small bowl, mix melted butter and garlic. Pour 1/4 cup of the butter mixture over potatoes; toss to coat thoroughly. Place potatoes in pan. Use bottom of glass or measuring cup to flatten each potato to about 1/2-inch thickness. Drizzle top with remaining butter mixture; season with salt.
• Bake 35 to 40 minutes, turning once, until browned and crispy. Transfer to serving platter; sprinkle with chives.

CRISPY SMASHED ZA'ATAR POTATOES

Steps:

• Preheat oven to 425. Line a baking sheet with parchment paper and set aside.
• Place the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat and stir in one Tablespoon salt.
• Cover the pot, then reduce heat to medium and cook until the potatoes are fork tender, about 10 minutes, depending on size.
• Drain potatoes, then arrange in a single layer on prepared baking sheet. Place another baking sheet on top of the potatoes, then press down slightly to "smash" them. (Alternatively, you can smash down on each one with a large fork or potato masher.)
• Drizzle oil over the potatoes, then season generously with salt and pepper. (You can taste and adjust the seasoning.)
• Roast the potatoes until golden and crisp, about 10-15 minutes, depending on how crispy you like them.
• Remove from oven and sprinkle zaatar over all of the potatoes.
• Optional: return the potatoes to the oven for another 5 minutes after adding the za'atar.
• Serve immediately.

ZA'ATAR SMASHED POTATOES

Steps:

• Make the herb sauce, if desired: In a food processor, combine cilantro, mint, pine nuts, and lime juice and zest. Process until finely chopped. With machine running, pour oil in a steady stream through the feed tube; process until smooth. Season with salt.
• Make the potatoes: Preheat oven to 450 degrees. Bring potatoes to a boil in a large pot of salted water; reduce heat and simmer until just tender, about 15 minutes. Drain and transfer to a large rimmed baking sheet. Let cool 5 minutes, then lightly crush each potato with the heel of your hand. Drizzle generously with ghee and oil and season with salt and za'atar. Top with rosemary. Roast until golden brown and crisp, about 35 minutes. Serve with herb sauce, if desired.

GARLIC-SMASHED POTATOES

Steps:

• Place potatoes into a very large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 40 minutes. Drain.
• Preheat the oven to 400 degrees F (200 degrees C).
• Arrange potatoes close together in a 9x13-inch baking dish. Use a fork to press about 1 inch deep in the center of each potato until inner flesh is exposed.
• Whisk 1/2 cup olive oil, garlic, and salt together in a small bowl to blend. Drizzle over potatoes.
• Bake in the preheated oven, basting occasionally with the oil mixture, until potatoes are crisp and brown on top, about 1 hour 10 minutes. Add additional oil if potatoes seem dry.
• Sprinkle with parsley and serve hot.