Rachel Ray was on this past sunday during the Cooking on Q Spring Event, and for a split second they talked about her baked smashed potatoes and showed them prepared on some of the stoneware for sale.
I can't find the receipe on her website or any place else I've searched...has anyone seen it out there? They looked parbolied then smashed and coated with herbs and EVOO then baked to have a crunchy crust....please let me know if you might know where the reciepe would be located.
I didn't see the presentation but I've tried this recipe (not rachael's) and it's great--sounds pretty similar
I make these-but I don't boil the potatoes. I bake them with an inch of water & cover with foil until they are done. I iuse a small sauce pot to smash the,
I think they are delicious.
Last night, I tried the receipe from the pioneer woman in Lisa's post. It came out fantastic, they were delicious! Thank you both!
thank you so much for referencing this recipe - it is so easy even I can do it and the list of ingredients is simple - and I loved reading Pioneer Woman's column - she is so funny.
I saw Emeril do these spuds yesterday. He par boiled them first, smashed them, seasoned and oiled them and then put them on the grill. Looked pretty good!
Thanks for the pioneer woman recipe! She's a riot - not cooking anything fancy, I hadn't heard of her.
I don't do recipes that have too many ingredients = anything I don't already have at home, but this one looks so easy, I'm definitely going to try it. Thanks, ladies
OP, it's spelled recipe.
"Happiness is Lake Charlevoix!"
This is a variation on the theme of smashed potatoes. It adds an entirely new dimension to the idea, but is labor intensive if you make it for a large group. I usually only fix it when we are having just four at the table. It is so good!
Michael Chiarello’s Potatoes "Da Delfina"
1 1/2 lb, about 16, small "creamer" potatoes, preferably Yukon gold
Sea salt, preferably gray salt, and freshly ground black pepper; I use Kosher salt
1/4 c chopped fresh Italian flat-leaf parsley
2 t grated lemon zest
1/4 c extra-virgin olive oil
1/4 c chopped garlic
Put the potatoes in a large pot of cold, well-salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. Place on a cookie sheet and refrigerate until cool.
When they are cool enough to handle, hold 1 between your hands as if you were clapping and press gently with the heel of 1 hand. You want to smash the potato to about a 1/2-inch thickness while keeping it in 1 piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.
Pour 1/2-inch of peanut oil in the large skillet and heat over moderately high heat.
Combine the parsley, garlic, and lemon zest in a serving bowl and set aside.
When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well browned, 8 to 10 minutes. With a slotted spoon, transfer to paper towels to drain. Season with salt and pepper.
Heat the olive oil in a small skillet over moderately high heat. Add the garlic and sauté until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture.
When the potatoes are ready, add them to the garlic mixture and toss gently. Serve immediately. Save the leftover garlic oil and use it to dress a salad or vegetables the following day.