Crushed Red Potatoes Recipe 455

CRISPY GARLIC SMASHED RED POTATOES

Steps:

• Place the potatoes in a large pot (so they are in a single layer) and cover them with an inch of water. Bring the pot to a boil then reduce the heat and simmer for 30 minutes, or until the potatoes are soft.
• In a small bowl, mix together the olive oil, salt, pepper, thyme, and garlic.
• Remove the potatoes from the pot and let them cool slightly. Turn your oven to broil with the rack near the top.
• Smash the potatoes (see notes) then drizzle them with the oil and herbs. Broil for 10 minutes, or until the tops are crispy.

OLIVE OIL AND HERB CRUSHED POTATOES

Steps:

• Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
• Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
• Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

CRUSHED RED POTATOES WITH GARLIC

Steps:

• Cut potatoes into even sized chunks.
• Place in cold, salted water& bring to a boil.
• Lower heat& simmer until tender, about 10- 15 minutes.
• Drain well& place back on burner (heat off) for several minutes.
• Shake pot occasionally to dry potatoes.
• Season to taste.
• Crush with a potato masher but leave some texture in the potatoes.
• Melt butter in skillet on low heat.
• Add garlic& saute until golden, about 5 minutes.
• Remove garlic& reserve.
• Pour butter over potatoes& gently combine.
• Pile in buttered serving dish& stud with garlic.