Grilled Potato Smash Recipes
PERFECT SMASHED POTATOES
We've seen plenty of potato trends over the past few years: Retro hasselback potatoes made a comeback, buttery "melting" potatoes took over Pinterest soon after, and now smashed potatoes are the spuds of the moment. The idea is to simmer small potatoes until tender, then toss them with olive oil, flatten them and crisp them in the oven. It's simple - and insanely delicious. There are more than 35,000 #smashedpotatoes photos on Instagram, and many Food Network stars are obsessed, too. Here's how to make them like a pro.
Provided by Food Network Kitchen
Categories side-dish
Time 1h
Yield 4 servings
Number Of Ingredients 0
Steps:
- Put 1 3/4 pounds baby potatoes in a pot and cover with water. Add 2 bay leaves, 2 garlic cloves and a big pinch of salt; bring to a boil. Reduce to a simmer and cook until the potatoes are tender, 20 to 25 minutes. Drain, discarding the bay leaves and garlic. Toss the potatoes with 2 tablespoons olive oil, transfer to a baking sheet and smash with a spatula or measuring cup. Drizzle with more olive oil and season with salt and pepper. Broil, turning, until crisp and golden, 15 to 20 minutes.
GRILLED POTATO SMASH
If you don't have assorted potatoes, just use regular Idahos. Scrub and cut them into 1 1/2-inch chunks.
Provided by Victoria Granof
Time 1h
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- 1 Preheat the grill, or preheat the oven to 475°F.
- 2 Divide the potatoes, oil, salt, garlic, and cumin seeds (if using) between two large lengths of aluminum foil. Fold and scrunch up the sides of each to form two well-sealed pouches.
- 3 Place the pouches directly on the hot grill (or on a baking sheet in the oven) until the potatoes are soft, 40 to 45 minutes.
- 4 Dump the pouch contents into a large bowl and squeeze the lemons over everything.
- 5 Smash the potatoes with a fork, stir in the yogurt, and serve.
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GRILLED SMASHED POTATOES RECIPE :: THE MEATWAVE
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- Scrub potatoes and place in a medium saucepan. Add cold water to completely cover potatoes. Bring water to a boil over medium-high heat, add 1 tablespoon kosher salt, reduce heat to a simmer. Cook potatoes until a pairing knife can be slide into center of potato with no resistance, about 20 minutes. Strain potatoes and let sit until cool enough to handle.
- Arrange potatoes on a baking sheet. Gently smash each potato with the palm of your hand until split open, but not breaking apart. Brush potatoes with olive oil and season to taste with salt, pepper, and half of the rosemary. Flip potatoes, oil and season second side
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Set cooking grate in place, cover gill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place potatoes on grill and cook until lightly browned and crisped, about 5 minutes per side. Remove potatoes to a platter, sprinkle with remaining rosemary to taste, and serve immediately.
GRILLED SMASHED POTATOES RECIPE | BON APPéTIT
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4.7/5 (10)Author Cristina Ceccatelli CookServings 8
- Cook potatoes in large pot of boiling salted water until just tender, about 25 minutes. Using slotted spoon, transfer potatoes to kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to scant 1-inch thickness (don't press too flat or potatoes will break apart).
- Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. DO AHEAD Can be made 2 hours ahead. Let stand at room temperature.
- Prepare barbecue (medium-high heat). Place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side.
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