Grilled Potato Smash Recipes

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PERFECT SMASHED POTATOES



Perfect Smashed Potatoes image

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



Grilled Potato Smash image

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

2 pounds assorted tiny potatoes (such as fingerling, new, purple, and Yukon gold)
4 tablespoons olive oil
2 teaspoons salt
8 garlic cloves, peeled
2 teaspoons cumin seeds (optional)
2 large lemons
2 cups plain Greek yogurt (or regular yogurt, strained overnight)

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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