Saturday, August 1, 2009

Smashed Potatoes

This recipe reminds me a lot of Tostones--the twice fried plantain dish common in Puerto Rico and Cuba. Instead of frying the potatoes, they are first cooked to soften, and then grilled to add crunch. The potatoes were good. Be sure to use small potatoes. I learned that using larger potatoes and cutting them in half didn't work very well--the potatoes tended to break apart, making grilling quite difficult. These were good as they were, but would have been even better with some Parmesan or Asiago cheese grated over top while they were right off the grill. Make as many potatoes as you have. According to the original recipe, 16 small potatoes will yield 8 servings

Smashed Potatoes
from Bon Appetit

16 small red-skinned and/or white skinned potatoes (about 2 inches in diameter or less)
olive oil
fresh rosemary leaves

Cook potatoes in a large pot of boiling, salted water until just tender, about 25 minutes. Using a slotted spoon, transfer potatoes to a kitchen towel. Cool potatoes to lukewarm, about 20 minutes. Using another towel, gently press each potato until split open and flattened to a scant 1" thickness (taking care not press too hard and break potatoes apart). Brush large baking sheet with oil. Transfer potatoes to prepared sheet. Brush potato tops with oil; sprinkle with salt, pepper, and some rosemary leaves. (Can do this step 2 hours ahead and let stand room temperature). Prepare grill (medium-high heat) and place potatoes, oiled side down, on grill. Brush with oil. Cook until crisp and beginning to color, about 5 minutes per side. Transfer to platter, sprinkle with cheese and more rosemary leaves. Serve hot.

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