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Pasta Potatoes Rice
I always have to stop myself from beginning every story with “I love this recipe.”. If I didn’t love a recipe, I wouldn’t be sharing it with you. And let’s face it, who doesn’t love a delicious dinner that can be cooked in one skillet, tastes fresh and wholesome and has a variety of colors and textures?
Here’s the holiday side dish you’ve been looking for. Smashed Potatoes.
Here’s the holiday side dish you’ve been looking for. Smashed Potatoes.
What’s in a name? I’ve been smashed and it’s nothing I’m proud of. My car has been smashed and I don’t even want to think about it. I’ve inadvertently smashed about anything you can think of, but until recently, I never smashed a potato.
In culinary terms, smashed is the word chefs use when they flatten boiled potatoes. I think lightly crushed would be a far better description. At least lightly crushed doesn’t sound like you’re taking out all your aggression on a helpless little potato.
Smashed has nothing to do with the taste and texture of these charming potatoes. After they are boiled, they are lightly flattened with a fork, potato masher or any flat object (I often use the bottom of one of my metal measuring cups) until they are a little less than 1/2 inch thick. They aren’t perfectly round, but they aren’t meant to be. Each has it’s own little personality.
Of course you can fancy them up with a dollop of creme fraiche, if you like, or maybe some grated Parmesan cheese. Like the basic black dress, these potatoes go with everything. Fish, meat, poultry, veggies, in fact, they are so good that sometimes I serve them with soup or salad instead of rolls.
Smashed Crispy Yukon Gold Potatoes
2 pounds small-to-medium red or yellow potatoes, scrubbed & rinsed
1 tablespoon kosher plus 1/4 teaspoon fine sea salt, or to taste
1 tablespoon + 3 tablespoons olive oil, divided
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon smoked paprika
Freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley, chives and/or green onion
1. To boil potatoes: Place the potatoes in a large Dutch oven or soup pot. Fill with enough water to cover potatoes by 1-inch. Add 1 tablespoon kosher salt. Bring the mixture to a boil over medium-high heat and continue cooking until the potatoes are easily pierced with a fork (smaller potatoes take about 20 minutes, and medium 25 minutes). Drain and cool slightly.
To prepare ahead: Potatoes may be refrigerated for up to 2 days.
2. To bake: Preheat the oven to 425 ºF.
3. Brush the bottom of a large, rimmed baking sheet with 1 tablespoon of the olive oil. Arrange potatoes on the baking sheet and using a potato masher or serving fork, gently smash each potato to about 1/2-inch thickness.
4. Drizzle potatoes with remaining 3 tablespoons olive oil. In a small bowl, stir together garlic powder, onion powder and remaining ¼ teaspoon salt and pepper. Sprinkle on potatoes.
5. Bake until the potatoes are golden around the edges, 25 to 30 minutes. For crisper potatoes, bake a little longer.
6. Sprinkle with chopped fresh herbs and serve hot.
Makes 4 servings.
This may look like plain old white rice, but as the saying goes, looks are deceiving. For my money, this is the best rice dish on the planet. But then again, I love coconut milk.
This isn’t a salad, but I’ve added it here because before serving, I like to toss in some spinach or arugula and let it wilt slightly. Then toss everything with a simple vinaigrette made with lemon juice and olive oil. Add some more greens and think about it as a main meal salad.
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A new casserole to be thankful for.
Gold Potato, Root Vegetable Gratin Tired of trying to revamp that green bean or broccoli casserole to fit today’s dietary standards, here is a new one just in time for the holidays. It may not be as colorful, but it is more nutritious, packed with vitamins and absolutely delicious. .
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Next time you need to bring a dish for a luncheon or dinner or are looking for an easy-to-prepare dish to complete any meal, make this delicious toasted couscous salad. Like the basic black dress, it is so versatile it fits in anywhere. I call it my go-to salad and once you make it, I know it will become yours, too.
