Michael Symons Smashed And Fried Potatoes Recipes

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FRIED POTATOES WITH SPICY AIOLI



Fried Potatoes with Spicy Aioli image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

1 1/2 pounds 1- to 2-inch Yukon gold potatoes (about 16)
Kosher salt
1 cup mayonnaise
2 tablespoons Sriracha
1 teaspoon smoked paprika
1 clove garlic, minced
1 lime, zested and juiced
Kosher salt
Favorite fat, for frying (I love saved bacon fat or duck fat)
2 scallions, thinly sliced on a bias, to garnish

Steps:

  • For the potatoes: To a small saucepan, add the potatoes and cool water to cover. Salt the water generously and bring to a boil over high heat. Reduce the heat to medium-high, and simmer until the potatoes are just tender when pierced with a fork, 10 to15 minutes. Remove from the water and let cool. While the potatoes are cooling, make the spicy aioli.
  • For the spicy aioli: In a large bowl, combine the mayonnaise, Sriracha, paprika, garlic lime zest and juice and a pinch salt. Stir to combine and set aside.
  • To finish the potatoes: Heat a large cast-iron skillet with your favorite fat until it reaches 350 degrees F. The fat should come 1 to 2 inches up the side of the pan.
  • With the heel of your hand, smash the potatoes so they are relatively flat but still holding together. Add the potatoes to the fat and cook until golden brown, about 3 minutes. Remove from the fat with a slotted spoon and place in the bowl with the aioli. Add a spoonful of the hot fat, stir to coat and transfer to a serving platter. Garnish with the scallions and serve immediately. I guarantee you will never look at a French fry the same way again.

MICHAEL SYMON'S SMASHED AND FRIED POTATOES RECIPE - (4.3/5)



Michael Symon's Smashed and Fried Potatoes Recipe - (4.3/5) image

Provided by Venzie

Number Of Ingredients 8

2 pounds Sweet and/or Yukon Gold Potatoes
small bundle Thyme
4 sprigs Rosemary
4 cloves Garlic (smashed)
Salt
1/4 cup Chicken Fat
freshly Ground Pepper
Parmesan (to garnish)

Steps:

  • In a large dutch oven, place the potatoes with enough water to cover them by a few inches. Add the thyme, rosemary, and garlic. Salt the water, then bring to a boil. Gently boil until the potatoes are cooked through and tender, about 30 minutes, then drain remaining water. Place the same pan back on medium high heat with the potatoes in it. Let the potatoes dry out for a minute, letting any water evaporate. Add the chicken fat to the pan and once it has melted, begin to slightly flatten the potatoes with the bottom of a smaller pot or ramekin. Make sure to keep the potatoes in an even layer. Brown for about 5 minutes, then flip. Season with salt and pepper and cook until the potatoes are golden brown. Serve with grated parmesan to garnish.

LEMON POTATOES



Lemon Potatoes image

Provided by Michael Symon : Food Network

Categories     side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

6 Yukon gold potatoes, quartered lengthwise
Zest of 1 lemon plus 1/3 cup fresh lemon juice plus lemon wedges, for serving
1⁄4 cup extra-virgin olive oil, plus more for serving
2 tablespoons Dijon mustard
6 cloves garlic, smashed
6 sprigs fresh oregano
Kosher salt and finely ground black pepper
Sea salt, for serving

Steps:

  • Set up a grill for cooking with indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • Place the potatoes in a cast-iron pan. In a mixing bowl, whisk together the lemon zest and juice, olive oil, mustard, garlic, oregano, a pinch of salt, some black pepper and 2 cups water. Pour the mixture over the potatoes and toss to combine. Turn the potatoes so they are cut-side down in the pan.
  • Place the pan on the indirect-heat side of the grill, then close the lid and bake until the potatoes are tender, about 40 minutes. Remove from the grill and serve with a squeeze of lemon, a sprinkle of sea salt and a drizzle of olive oil.

JW POTATOES, MABEL'S STYLE



JW Potatoes, Mabel's Style image

"These potatoes are modeled after chef Jonathan Waxman's. By a mile, his are the best fried potatoes you'll ever pop in your mouth," says Michael.

Provided by Michael Symon : Food Network

Categories     side-dish

Time 2h

Yield 4 servings

Number Of Ingredients 6

3 large skin-on russet potatoes
3 tablespoons dijon mustard
1/4 cup sherry vinegar
1/3 cup extra-virgin olive oil Peanut oil or lard, for frying
1/2 cup thinly sliced scallions
Flaky sea salt (such as Maldon)

Steps:

  • Preheat the oven to 400 degrees F. Scrub the potatoes, place them on a baking sheet and bake until the thickest part is easily pierced with a knife, about 1 hour 15 minutes. Remove the pan from the oven and allow the potatoes to cool completely. Break them up by hand into rough 1- or 2-inch pieces. (This step can be done a day in advance; refrigerate the potatoes until needed.)
  • In a small bowl, whisk to combine the mustard and vinegar. While whisking, add the olive oil in a steady stream to form an emulsion.
  • In a deep-fryer or pot over medium-high heat, heat about 4 inches of peanut oil or lard to 360 degrees F. Fry the potatoes in batches until golden brown and crisp, using a slotted spoon or frying spider to turn them often, about 4 minutes. When the potatoes are done, use a slotted spoon to transfer them to a paper towel-lined plate.
  • In a large bowl, combine the potatoes, scallions and enough vinaigrette to lightly coat (about 2 tablespoons) and toss to combine. Pour onto a platter, sprinkle with flaky salt and serve.

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