Crispy Smashed Potatoes With Truffle Oil Recipes
TRUFFLED CRUSHED POTATOES
Truffle oil adds a touch of luxury to potatoes, perfect for a special occasion
Provided by Jane Hornby
Categories Side dish
Time 30m
Number Of Ingredients 5
Steps:
- Put the potatoes and milk into a medium pan, add water to just cover, season, then bring to the boil. Simmer for 15 mins or until tender. Add the rosemary a few mins before the end of cooking to infuse. Drain off all but a few tbsp of the cooking liquid.
- Roughly crush the spuds, fold in the truffle oil and cream, then tip into a small baking dish, adding a few rosemary leaves to decorate. Flash under the grill for a few mins to colour the top. If making ahead, reheat in the oven at 200C/fan 180C/gas 6 for 15 mins until just bubbling and starting to turn golden.
Nutrition Facts : Calories 261 calories, Fat 9 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 40 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.17 milligram of sodium
ROASTED RED POTATOES WITH TRUFFLE OIL AND PARMESAN
The truffle oil tastes amazing with these simple cheesy potatoes. My mom bought me some truffle oil at a farmers' market and I came up with this recipe to use it. You can substitute vegetable oil, and still enjoy the parsley and Parmesan combination.
Provided by Lil' Punkin
Categories Side Dish Potato Side Dish Recipes Roasted Potato Recipes
Time 55m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a glass baking dish with cooking spray.
- Combine potatoes, onion, truffle oil, and parsley in the prepared baking dish; stir to coat potatoes with oil.
- Bake in the preheated oven for 20 minutes. Stir, and continue to bake, stirring every 10 minutes, until crispy, 20 to 30 minutes longer.
- Sprinkle with Parmesan cheese and bake until melted, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 35.5 g, Cholesterol 5.9 mg, Fat 12.8 g, Fiber 3.9 g, Protein 6.8 g, SaturatedFat 2.7 g, Sodium 116.3 mg, Sugar 2.8 g
CRISPY "SMASHED" POTATOES WITH TRUFFLE OIL
For an extra burst of truffle flavor, substitute 1 teaspoon of truffle salt for part of the sea salt
Provided by gailanng
Categories Potato
Time 40m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Put the potatoes in a large saucepan and cover with water. Add 1 teaspoon salt to the water. Bring to a boil over high heat, reduce to a simmer and cook the potatoes until they are very tender but not overcooked, about 10 minutes.
- Remove the potatoes from the water and let them drain on a dishtowel, gently patting to dry. Allow to cool.
- Gently press down on one potato with a spatula to gently flatten it to about 1/2 inch thick. Repeat, one potato at a time, until all the potatoes are flattened. Don't worry if some break apart a bit; they are still fine to use.
- Cover a large rimmed baking sheet with aluminum foil; this reduces cleanup. Transfer the flattened potatoes carefully to the baking sheet.
- Heat the oven to 450°F Pour the olive oil over the potatoes and sprinkle with the remaining salt and a few grinds of black pepper. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides. Roast the potatoes, about 10 to 15 minutes, turning over once gently with a spatula. Continue to roast fingerlings for about another 10 minutes until they're crispy and deep brown around the edges,. Remove from oven.
- Drizzle each potato with a few drops of truffle oil and serve hot.
Nutrition Facts : Calories 89.5, Fat 10.1, SaturatedFat 1.4, Sodium 1162.9
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- To prepare the potatoes, scrub them clean if dirty and rinse under running water. Remove and discard any nubby sprouting areas. Place the potatoes in a large Dutch oven or soup pot.
- Fill the pot with water until the potatoes are submerged and covered by 1 inch of additional water. Add 1 tablespoon of the salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are very easily pierced through by a fork (smaller potatoes are done around 20 minutes, and medium around 25 minutes).
- While the potatoes cook, preheat the oven to 425 degrees Fahrenheit and drizzle 1 tablespoon of the olive oil over a large, rimmed baking sheet. Brush the oil so it’s evenly distributed over the sheet.
- When the potatoes are done, drain them in a large colander and let them cool for about 5 minutes, until they can be handled safely.
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Estimated Reading Time 2 mins
- Preheat oven to 425 degrees Fahrenheit. Boil potatoes in a large pot of water until fork tender. Drain and let sit in the colander for about 5 minutes.
- On a baking sheet lined with parchment paper, spread out the potatoes. Smash potatoes using a heavy glass such as a mason jar.
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Estimated Reading Time 2 mins
- Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat then reduce to a simmer cooking potatoes until done. Approximately 20 minutes. Drain potatoes.
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Estimated Reading Time 2 mins
- Place the potatoes in a pot fitted with a steaming rack and add water. Cover and steam over high heat until the potatoes are tender when pierced with a knife, 18 to 20 minutes. Drain and set aside to cool for about 10 minutes.
- While the potatoes are cooling, preheat the oven to 425°F and line a baking sheet with parchment paper.
- One by one, place the potatoes on the prepared baking sheet and gently flatten them to a thickness of about 1/2-inch with the back of a spatula or the palm of your hand.
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PURPLE MASHED POTATOES WITH TRUFFLE OIL - RECIPE HIPPIE
From recipehippie.com
Cuisine AmericanCategory Dinner, Side, Side DishServings 4
- Peel about 1/3 of the potatoes and discard their skin (optional). For the rest of the potatoes, wash and scrub them until clean. Quarter all of the potatoes.
- Once water is boiling, add the potatoes to the pot and boil until a fork easily goes through the potato, about 20 minutes. Drain them and add them back to the same pot.
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EASY PARMESAN TRUFFLE SMASHED POTATOES | GRITSANDPINECONES.COM
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Estimated Reading Time 5 mins
- Place the potatoes and salt in a large pot of boiling water and cook for 20 minutes or until you can pierce the potatoes easily with a fork and they are tender.
ULTRA CRISPY SMASHED POTATOES | RECIPETIN EATS
From recipetineats.com
- Cook potatoes: Bring a pot of water to the boil, add 1 tbsp salt. Cook potatoes until soft - small ones should take around 20 to 25 minutes, medium ones might take 30 minutes. It's ok if the skin splits. Alternatively, steam or microwave them.
- Smash! Place on the tray then use a large fork or potato masher to squish them, keeping them in one piece. Thin = crisper. Thicker = fluffier insides. (Both good!) More nubbly surface = better crunch!
CRISPY PARMESAN SMASHED POTATOES - RECIPE HIPPIE
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- Boil 'Em: Start by bringing a large stockpot filled with salted water to a roaring boil. Clean your potateos and place them in the boiling water. Boil them until they are fork tender, about 25 minutes depending on size.
- Smash 'Em: When they are done boiling, drain them and run some cold water over the top so they are easier to handle. Spread the potatoes out on a parchment lined baking sheet, and using the bottom of a glass or a potato masher, smush them until they are thin and even. Do this for each potato.
- Toss 'Em: Combine the olive oil, melted butter, garlic powder, parmesan and parsley in a bowl and drizzle it over the potatoes. Using your hands, mix the potatoes around on the baking sheet so that every piece is coated, front and back. Lightly sprinkle with salt & pepper.
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