Best Broken Potatoes Recipes

BROKEN POTATOES

Steps:

• Preheat oven to 425 degrees F.
• Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 minutes.
• Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavors. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.

BROKEN POTATOES WITH SPICES - ALOO KA BHURTA

Steps:

• Boil the potatoes in their skins and leave them to cool.
• Then peel and break them into a lumpy mash.
• If preferred, peel potatoes first and then boil.
• Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan.
• Fry until the onions turn a rich, golden brown.
• Add the mashed potato.
• Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
• Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
• Add half the cilantro leaves, stir, and cook for another 30 seconds.
• Garnish the dish with the remaining cilantro leaves.

BROKEN POTATOES WITH SPICES - ALOO KA BHURTA

Steps:

• 1. Boil the potatoes in their skins and leave them to cool. Then peel and break them into a lumpy mash. If preferred, peel potatoes first and then boil.
• 2. Heat the oil in a medium sized heavy bottomed saucepan and add the onion, cumin seeds, and whole dried chilies, breaking them into the pan. Fry until the onions turn a rich, golden brown.
• 3. Add the mashed potato.
• 4. Sprinkle in, and mix well after each addition, the turmeric, tomato, green chili, and salt.
• 5. Blend in 3/4 to 1 cup of water and leave the mixture to cook over a low heat until it begins to bubble.
• 6. Add half the cilantro leaves, stir, and cook for another 30 seconds.
• 7. Garnish the dish with the remaining cilantro leaves.

BROKEN LASAGNA WITH PARSLEY PESTO, LETTUCE AND POTATOES

Steps:

• Preheat the oven to 400 degrees F. Spread the walnuts on a baking sheet and toast in the oven until golden, about 5 minutes. Let cool slightly. Meanwhile, bring a large pot of salted water to a boil.
• Puree the olive oil, parsley, garlic, lemon zest, lemon juice and 1/4 teaspoon salt in a food processor or blender until smooth. Add the gruyere, olives and toasted walnuts; pulse until coarsely chopped, about 1 minute. Transfer the pesto to a large bowl.
• Add the potatoes to the boiling water and cook until tender, about 8 minutes. Remove with a slotted spoon and transfer to the bowl with the pesto.
• Add the pasta to the boiling water and cook until al dente, 10 to 12 minutes, adding the lettuce during the last 1 minute. Reserve 1/2 cup cooking water, then drain the pasta and lettuce and transfer to the bowl with the pesto. Toss to coat, adding enough of the reserved pasta cooking water to loosen the sauce.

BROKEN POTATOES

Steps:

• Preheat oven to 425 degrees. Cook the potatoes in salted boiling water for about 15 minutes, or until your knife slides easily through them. Drain and leave for 5 mins. Drizzle a roasting tray with a little olive oil and any handy pork fat. Season, then throw in the potatoes, and push down on each of them to break them up slightly. Then pound up the rosemary in a pestle and mortar to bruise and release its flavours. Add 4 good lugs of olive oil, stir around, and drizzle over the potatoes. Roast for 40 to 50 minutes at 425 degrees F (220 degrees C/gas 7) until crisp and golden.