
This easy recipe will have you making these delicious potatoes over and over again.
INGREDIENTS
Potatoes and Seasoning
- 1.5kg (3.3lbs) - Baby or New Potatoes
- 2 tbsp (40ml) - Extra Virgin Olive Oil
- 1 tsp (3g) - Onion Powder
- 1 tsp (3g) - Garlic Powder
- 1 tsp (3g) - Smoked Paprika
- 1/4 tsp (0.2g) - Mustard Powder
- 1/2 tsp (1.5g) - Ground Fennel
- Salt & Pepper To Taste
- Flat leaf Parsley, Garnish
Basic Mayonnaise
- 1 Whole Egg
- 3 tsp (15ml) - White Vinegar
- 1 tsp (10g) - Dijon Mustard
- 180ml (150g) - Vegetable Oil
Honey Mustard Add Ins
- 1 tbsp (20g) - Dijon Mustard
- 1 tbsp (20g) - Wholegrain or American Mustard
- 2 1/2 tbsp (50g) - Honey
- 1 tsp (3g) - Garlic Powder
- 1 tsp (3g) - Sweet Paprika
- Salt & Pepper To Taste
DIRECTIONS
- Preheat oven to 180.c - 350.f. Line a baking sheet with parchment paper
- If your potatoes are large, slice them in half. If not, leave them whole. Place the potatoes into a pot of salted cold water and bring to a boil. Cook for 20 minutes or until fork tender but not falling apart. Drain the potatoes and allow them to dry.
- Place the potatoes onto a large baking tray lined with parchment paper. Use the bottom of a glass or flat surface to push and smash the potatoes.
- Mix all the spice ingredients in a bowl and sprinkle over each potato. Check seasoning.
- Bake the smashed potatoes in the oven for 40-50 minutes or until golden and extremely crispy. Flip the potatoes in the last 20 minutes.
- Add all the base mayonnaise ingredients to a tall jar or container to make the mayonnaise. Blend with an immersion blender until a thick emulsion has been created (mayonnaise). Add in the remaining ingredients and blend again. Check seasoning and store in the fridge until ready to serve.
- Serve the crispy potatoes with the honey mustard mayonnaise and garnish with flat-leaf parsley. Dig in.
Of course there is an even EASIER version as well. If you don't have eveything or even less time. Check it out.
INGREDIENTS
- 3 ½ pounds medium yellow potatoes, washed
- ⅓ cup kosher salt
- salt and freshly ground black pepper to taste
- 1 pinch cayenne pepper, or to taste
For the Infused Butter
- ½ cup unsalted butter
- 4 cloves garlic, thickly sliced
- 4 sprigs fresh rosemary, or to taste
- 4 sprigs fresh thyme, or to taste
DIRECTIONS
- Place potatoes into a 5-quart stockpot and cover with 3 quarts of cold water. Add kosher salt and bring to a simmer over high heat. Reduce heat to medium-low and simmer gently until potatoes are just tender, 15 to 20 minutes. Remove from heat and drain well. Let potatoes cool just until they're safe to handle.
- Transfer potatoes onto a sheet pan and continue cooling to room temperature. Make 4 or 5 shallow cuts down the sides of each potato, about every inch or so, to ensure the skin splits evenly when smashed. Refrigerate until completely chilled and ready to smash; 8 hours to overnight is best.
- Combine butter, sliced garlic, rosemary, and thyme in a small pan over medium heat. Cook, stirring occasionally, until butter melts and begins to bubble, and garlic softens and starts to turn translucent, 3 to 5 minutes. Remove from heat.
- Preheat the oven to 450 degrees F (232 degrees C). Line 2 metal baking sheets with silicone baking mats (such as Silpat®) and generously brush on some of the infused melted butter.
- Remove potatoes from the fridge and gently smash each between two pieces of plastic using a flat, heavy object until 1/2- to 3/4-inch thick. Season generously with salt, pepper, and cayenne on both sides, being careful not to break potatoes up into small pieces. Transfer onto a sheet pan, being careful not to overlap potatoes. Very generously drizzle and brush most of the melted butter on top.
- Bake potatoes in the preheated oven until well browned and crunchy around the edges, 35 to 45 minutes.
- Meanwhile, place the pan with the remaining garlic and herb butter back over medium-low heat. Cook, stirring, until garlic starts to turn a very light golden brown, 3 to 4 minutes. Remove from heat and reserve.
- Carefully transfer potatoes onto a serving platter and scatter over the golden brown slices of garlic. Crumble the toasted herbs on top if desired. Serve immediately.
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