Michael Anthonys Fork Crushed Purple Majesty Potatoes Recipes

PAPAS APLASTADAS (CRUSHED POTATOES)

Steps:

• Cover potatoes with lightly salted water. Bring to a boil, reduce heat to low, cover and simmer for about 15 to 20 minutes or until the potatoes are fork tender. Remove from heat and drain.
• While the potatoes are cooking, sauté chopped bacon in a large frying pan until crispy. Remove bacon bits but do not drain the oil. Add the green pepper and a little olive oil to the pan and sauté until tender. Add the minced garlic and sauté an additional minute.
• Lightly grease a jelly roll pan, pizza pan, or baking sheet; you need a flat pan with a raised edge that can go under the broiler. Arrange the cooked potatoes on the pan. Spray the bottom of a coffee cup with vegetable spray and use the bottom to smash the potatoes until they are crushed and flattened in a thin layer that more or less covers the bottom of the pan. Note: Crush -- do not mash -- the potatoes! They should look like you dropped them on the floor, NOT like you ran over them with your SUV.
• Drizzle the potatoes liberally with olive oil and sprinkle to taste with salt, pepper and cumin. The amounts listed in the ingredients are approximate. The best way is to start conservatively, taste a bite of the potatoes, and add more spices are needed! Top the potatoes with the green pepper, green onion and bacon bits.
• Evenly spread the grated cheese over the top of the potatoes. Place in the oven under the broiler at the LOW setting. You want to bring the dish back up to serving temperature and melt the cheese. The potatoes should look gooey and bubbling with the cheese lightly browned on top.
• Make sure you keep the pan low enough (NOT the top rack!) so that the cheese isn't immediately scorched. This dish needs only a few minutes for the cheese to melt and brown slightly, so watch it carefully. Once hot and bubbly, remove from broiler and serve immediately.

PURPLE MAJESTY FORK-CRUSHED POTATOES

Steps:

• Note: If you prefer, the potatoes can be boiled first in their skin then peeled.
• Bring a large pot of salted water to boil and cook the potatoes until tender, approximately 25 minutes.
• Drain.
• Place the potatoes back in the pot and using a fork, mash the potatoes.
• Fold in the remaining ingredients, sprinkling the lemon juice on top of the potatoes last.
• Did you notice what happened? The citric acid in the lemon juice "bleached" some areas of the potatoes a "lighter and brighter" shade of purple! Nifty, huh?!
• This concludes this week's science experiment.

COLORFUL ROASTED BEETS & PURPLE POTATOES

Steps:

• Wash the beets and potatoes, and cut the potatoes into quarters or thirds, but don't make the pieces too big.
• Peel the beets and cut into slices or chunks.
• Put the cut beets and potatoes into a large zipper bag with the olive oil and seasonings (the ones I listed or another kind you like) and leave some air in there, zip it, and vigorously shake until all the pieces are evenly coated with oil and herbs.
• Lay the pieces out into a large baking dish (like 9 x 13) so most of them lay flat. Bake at 425F for 50 minutes.
• Putting a foil vent over the baking dish might speed it up but I haven't tried it yet. But I like to bake for 50 then put the broiler on for 5 minutes so the potatoes crisp up nicely.

CUBAN CRUSHED POTATOES

Steps:

• In a medium saucepan, cover potatoes with water. Salt lightly and bring to a simmer. Cook until just tender, 10 - 15 minutes. Drain. Preheat the broiler.
• Spray a baking sheet lightly with non-stick cooking spray. Place 1 potato on a clean kitchen towel and fold towel over the potato. Press down on the potato firmly with the palm of your hand, crushing the potato lightly. Place the potato on the prepared baking sheet. Repeat with the remaining potatoes.
• Brush the tops of the potatoes with oil. Broil until the tops are brown and crusty, 5-8 minutes. Sprinkle with onions, parsley, salt and pepper before serving.