Crushed potatoes

Category: Vegetable and fruit dishes
Crushed potatoes

Ingredients

Potatoes 1 per serving
Garlic 2-3 slices
Provencal herbs
Vegetable oil
Salt
Ground pepper

Cooking method

  • Wash the peeled potatoes well and boil in salted water.
    Cool the finished potatoes.
    Place on a cutting board and crush gently with the palm of your hand.
    Chop the garlic.
  • Crushed potatoes
    In a frying pan, moderately heat vegetable oil, add garlic, provar herbs. Put the potatoes on top and fry them on both sides until the desired golden or not golden crust. An absolutely wonderful side dish turns out.


Chef
Quote: celfh
Place on a cutting board and crush gently with the palm of your hand.
What if another board is on top?

Or slightly undercooking and crushing with a contact electric grill for 10 minutes
celfh
Quote: Chef
What if another board is on top?
If the family is big
Quote: Chef
Or slightly undercooking and crushing with a contact electric grill for 10 minutes
But this will, I think, a completely different dish.
Corsica
Quote: Chef
Or slightly undercooking and crushing with a contact electric grill for 10 minutes
This is how the Italians prepare Patate schiacciate from young potatoes, boiling them until tender in water or steaming in a double boiler (ref. 1, see spoiler). Sometimes, there is a simpler option - it is cooked in the oven, combining boiling and subsequent baking in one form (link 2).

1. 🔗

2.


Basically, potatoes of late varieties are not brought to full readiness during preliminary boiling, but the tubers are pre-peeled. Then, after boiling, the potatoes are cooled, pressed down using a pestle or the bottom of a glass, laid out on a baking sheet with parchment, seasoned with oil and spices to taste and baked in a preheated oven. True, a tasty and good side dish.
sleepyhead
I prepared it today. Didn't like it at all. The taste of one fried peel. Because the potatoes themselves are spread out in a thin layer and eat a solid peel.
Chef
Quote: soneyka
Didn't like it at all
Apparently, the variety has a strong influence. The peel is different.
Ikra
This is my favorite side dish.
Potatoes, of course, must be taken younger so that the skin is tasty to eat. It is also not worth being wise with the method of crushing. The point is simplicity and speed. If the potatoes are hot, then I crush the bottom of the glass, cups, bowls - whatever is at hand. Or with a wide knife. And, of course, there is a little secret - to press without fanaticism in order to preserve the integrity of the tuber. If it falls apart, the trouble is not big, it does not affect the taste. Exclusively for aesthetics.
celfh
Quote: soneyka
the potato itself is spread out in a thin layer and eat the solid peel.
Svetlana, apparently, the potatoes are either small, or very thinly spread. In fact, a pleasant potato mass is obtained inside.

Quote: Ikra
This is my favorite side dish.
Irina, and we have him on the list of favorites. In general, we love potatoes in their skins

Quote: Chef
variety strongly influences
Apparently so. I usually buy a universal potato with an exotic name blue-eyed, or scarlet
Yarik
celfh, Tatiana, thanks for the recipe! We are also lovers of peeled potatoes, while young or with a thin skin, I even fry without peeling. We need to cook.
Lerele
celfh, a wonderful recipe, I also do almost the same, only in a micra in a bag for 6-8 minutes, depending on the size of the potatoes, the fastest side dish, only then crush it with butter on top, without frying. And fried is probably even tastier
And the skin is the most useful, it turns out delicious too.
arini
Here somewhere there was a similar recipe, according to which we made and really liked it. Hearty and tasty. But I sort of open this crushed potato with a knife so that the nest turns out, and stuff it with goodies, such as bacon with cheese and small mushrooms, pour garlic oil and for another 10 minutes under the top ten or grill. In my opinion, Uncle Sam's recipe was.




Quote: arini
Uncle Sam's recipe was
no, he doesn't have this recipe, then I don't remember. But we do it periodically just from memory
celfh
Quote: Yarik
I even fry without cleaning
Yaroslavna, I will definitely try
Quote: Lerele
micre in a bag

Lerele, I have such a bag for mikra Great idea
Quote: arini
There was a similar recipe somewhere,
arini, perhaps it is called differently, I was looking for but nothing similar did not find
arini
celfh, your recipe is still different, don't worry The main thing is that it is tasty, fast and original

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