Best Crushed Potatoes With Spicy Gorgonzola Recipes

Buttery Roasted Crushed Potatoes image

Provided by MarthaStewartWanabe

Categories Potato

Time 50m

Yield 4 serving(s)

Number Of Ingredients 6

2 lbs fingerling potatoes, whole (or baby potatoes)
1/4 cup salt
1/4 cup butter, salted, melted
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Preheat oven to 375°F.
Place potatoes in a large pot, and fill pot with enough hot water to cover potatoes.
Bring to a boil over high heat. Add salt and boil for 15-20 minutes or until potatoes are fork-tender.
Once tender, drain water from potatoes. Set aside to cool slightly.
Place butter in a 9 x 13 inch baking dish and place in oven for 1 minute or until butter is melted. Remove from oven and stir in pepper, garlic powder and onion powder.
Using the curved back side of a fork and a cutting board, gently press potatoes to "crush" them. The "crushed" potatoes should break open but not apart too much.
Gently dredge both sides of each crushed potato in butter mixture in pan and arrange in one layer.
Roast for 15-20 minutes or until crisp and golden brown.

Nutrition Facts : Calories 261.4, Fat 11.8, SaturatedFat 7.3, Cholesterol 30.5, Sodium 7211.5, Carbohydrate 36.4, Fiber 5.6, Sugar 2.6, Protein 4.1

Crushed Potatoes with Oyster Bar Butter image

Provided by Nick Nutting

Yield 8 servings

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
1/3 cup chopped parsley
1/4 cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Steps:

Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
Do Ahead
Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

Crushed Potatoes with Spicy Gorgonzola image

Provided by Alma Beatrice

Categories Potatoes

Time 1h

Number Of Ingredients 7

500g waxy (ideally new) potatoes such as jersey royals
extra virgin olive oil
1 red onion, sliced
4 sprigs of rosemary (dried works just as well!)
2 cloves chopped garlic
salt and black pepper
60g crumbled spicy gorgonzola 'piccante'

Steps:

1. Preheat oven to 200°C.
2. Boil potatoes for 10 minutes in a pan of salted water and then drain.
3. Pour a thin layer of oil on a baking tray and add the sliced onion, the rosemary, garlic and the salt and pepper.
4. Toss the potatoes in the onion and garlic and roast for 15 minutes.
5. Remove from the oven, crush potatoes and top with the spicy Gorgonzola. Return to oven for 3-5 minutes until the Gorgonzola has melted and is bubbling.
6. See this recipe on Vorrei.co.uk http://bit.ly/2zOLYIQ