Ruby Smash Recipes

SMASHED BABY RED POTATOES

Smashed Baby Red Potatoes image

Crispy on the outside, silky on the inside, these aren't your everyday roasted potatoes.

Provided by Lisa Cericola

Time 45m

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 pounds baby red potatoes
4 rosemary sprigs
3 garlic cloves, smashed
¼ cup plus ½ tsp. kosher salt, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
¼ teaspoon black pepper

Steps:

Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.

SMASH MOUTH REDS

Smash Mouth Reds image

Provided by Guy Fieri

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 4

Ingredients

1 pound unpeeled baby red potatoes (1 to 1 1/2-inches in diameter)
3/4 cup creme fraiche
1 lime
Salt and freshly ground black pepper

Steps:

Add the potatoes to a saucepan and cover with water. Salt water and bring to a boil. Reduce heat to a simmer and cook until potatoes are tender, about 15 minutes. Drain, return to saucepan to dry potatoes completely. Flatten each potato using your palm (if potatoes aren't too hot) or the flat side of a meat pounder. Serve potatoes on a large platter and spoon creme fraiche on top of potatoes. Top with lime zest and squeeze lime over potatoes. Season, to taste, with salt and pepper.

RUBY SMASH

Ruby Smash image

Provided by Guy Fieri

Categories beverage

Time 5m

Yield 1 serving

Number Of Ingredients 6

Ingredients

Ice
1 1/2 ounces bourbon whiskey (recommended: Maker's Mark)
2 ounces ruby grapefruit juice
3/4-ounce pink grapefruit schnapps (recommended: Hiram Walker)
2 ounces ginger beer
Texas ruby grapefruit slice, for garnish

Steps:

In a mixing glass filled with ice, add the bourbon, grapefruit juice, and schnapps, top with a shaker, and shake until slightly frothy. Pour into a lowball glass, top with ginger beer and garnish with a grapefruit slice.

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