Smashed Potatoes With Boursin And Scallions Recipes

PERFECT SMASHED POTATOES

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.

CRISPY SMASHED POTATOES WITH GINGER SCALLION SAUCE RECIPE BY TASTY

Steps:

• Bring a medium pot of water to a boil, then add 1 tablespoon of kosher salt and the potatoes. Cook for 20-25 minutes, until the potatoes are fork-tender. Drain the potatoes in a colander and let cool for 5 minutes, or until safe to handle.
• Preheat the oven to 400°F (200°C)..
• Transfer the potatoes to a baking sheet and smash using the bottom of a cup or a fork to about ¼ inch thick. Arrange the smashed potatoes in a single layer, then drizzle with the olive oil and season with salt and garlic powder.
• Roast the potatoes for 40 minutes, flipping once halfway through, until golden brown and crispy.
• While the potatoes are roasting, make the ginger scallion sauce: Heat the avocado oil in a small saucepan over medium-high heat until the temperature reaches 375°F (190°C).
• Add the scallions, garlic, ginger and salt to a medium heatproof bowl. Carefully pour the hot oil into the bowl. The mixture will sizzle a lot. Once the aromatics stop sizzling, stir with a spoon until evenly mixed. Set aside until ready to use.
• To serve, transfer the roasted potatoes to a platter and top with the ginger scallion sauce. Serve immediately.
• Enjoy!

SMASHED POTATOES WITH BOURSIN AND SCALLIONS

Steps:

• Put the potatoes in a large saucepan and cover with cold water by at least an inch. Add a generous 1/2 teaspoon salt and bring to a boil. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a metal skewer, 15 to 20 minutes.
• Drain the potatoes -- reserving some of the cooking water -- and dump them back in the pot. Dry the potatoes over medium heat, shaking the pan and stirring, until most of the moisture has steamed off. Reduce the heat to very low.
• Use the side of a big metal spoon to cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the butter and then the Boursin. If you want, loosen the mash with cooking water: Depending on the potatoes, you might need a few tablespoons cooking water or as much as 1/2 cup. Don't beat vigorously or the potatoes may turn gummy. Stir in the scallions, add salt and pepper to taste, and serve right away.