DIY Smashed (The Unmashed) Potatoes
Potatoes are a rare treat for us. We love them and so does the waistline. But we splurged and bought a bag of organic small mostly Yukon gold potatoes. Since we like potatoes crispy, we opted to go for Michael Chiarello's smashed and fried recipe. We've made them before and they are delicious. You boil them first then let them cool a bit and smash them with the palm of your hand. Add them to a frying pan and cook 'em up. Yum!
Here's how...
SERVES: 2
PREP TIME: 5 minutes
COOK TIME: 20 minutes boiling time, 7-8 minutes frying time
INGREDIENTS:
8 small potatoes, Yukon Golds are the best
Peanut or Canola oil
Sea salt and fresh ground black pepper
Chopped chives (Michael uses flat leaf parsley)
1 teaspoon lemon zest
4 cloves garlic, sliced thin
PREPARATION:
1. Place the potatoes in a pot of cold, salted water to cover the potatoes. Bring to a boil and cook about 20 minutes until a knife slips in easily. Remove from the water and let cool.
2. When potatoes are cooled, place the potato on a flat surface and smash it with the palm of your hand til it's about 1/2" tall. Or you can smash it in between your hands as Michael does.
3. Pour 1/2" of oil into a frying pan and when the oil is hot carefully add the potatoes. Cook on both sides until crisp and well browned. While the potatoes are cooking zest the lemon and cut the chives or parsley into small pieces.
4. With a slotted spoon, remove the potatoes to a paper towel and drain off the excess oil. Season with salt and pepper and sprinkle with cheese, chives/parsley and lemon zest. Serve immediately!
Bon appetit,
Tom and Anita
DIY Smashed (The Unmashed) Potatoes
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