Michael Smith's Smashed Potatoes - Mmmm.....

[birdyone]

DCook posted these as a favorite on the January thread, I think they deserve a thread of their own albiet just a potatoe - but WOW! I watched him make these a couple of weeks ago and thought how different, but still looked very good. When I read DCook's post, thought, must try - try I did - twice in 2 days - OMG are they ever good and so many variables. I know what you mean - I want them everyday!

Smashed Potatoes - Chef at Home, Michael Smith

Preheat oven to 375 degrees F (190 degrees C). Place potatoes on a baking tray and bake for 45 to 60 minutes, until tender.


Turn oven up to 450 degrees F (230 degrees C). Push down on the baked potatoes with a potato masher or small plate so that they crack open and are flattened, doubling in diameter. Drizzle liberally with olive oil and sprinkle with fennel seeds and salt and pepper. Bake until golden and crisp about 15 to 20 minutes more.

[shoezoo]

What size and type of potato did he use? Who is Michael Smith and what show is he on? I couldn't find it on the foodtv website.

[DCook]

Thanks! I'm so glad you were happy with these. I ADORE them

Michael Smith is a Canadian chef and he is on the Canadian food network. His shows are called Chef at Home and Chef at Large

He's made those potatoes on Chef at Home. Don't be surprised if the recipes are hard to find, foodnetwork.ca is a very user un-friendly site in my opinion

As I stated in the other thread, I've made a few variations. They work REALLY well using the same method for smashing the potato, but topping with cheese, bacon and chives like potato skins

And the other thing I love about them is they work awesome for make-ahead. Simply bake and smash potatoes, and then refrigerate. Pull out of refrigerator and add oil and toppings

SO pleased you like them!


oh - and for size/type - I generally use yukon golds and smaller ones. They bake quicker and will double in size when you smash them so you don't want to use huge ones

[Babs73]

Some stupid questions: do you leave the skins on? what did you bake these in - a glass casserole dish?

[Hammster]

Michael Smith is a Canadian chef and he is on the Canadian food network. His shows are called Chef at Home and Chef at Large

Here in the states I catch him on one of the Discovery Channels. Discovery Health or Discovery Home. Can't remember which for sure.

I like his cooking style, freeform with little adherence to "recipes". Just whatever he has on hand. And it's all about understanding how to cook food, so he doesn't work from recipes per se.

His tone of voice makes him sound like he is talking to a little kid, but his show is interesting enough I tend to let that go.

:D

[birdyone]

We sure do love them. I have used only baking potatoes - I pretty sure that is what he uses on the show as they have a little more starch and are what are used for the norm baking potatoes. Yep, leave the skins on - ***** them and bake them and as DCook says, I'm sure you could make ahead to the smashing point. I have to tell you when I was 'smashing'.....I thought these look weird, but they are supposed to but boy when they crisp up with the fennel and oil (second time I used spray becel and they were fine) - delicious!

An offside, I guess the networks work the same way - I have a hell of a time getting most of the BC recipes and practically all of RR's - in Toronto here - but Michael's are always accessible as are Christine Cushing - I love her new show!

Really do give these taters a try - you will want them everyday - after I finished with the crispy skins and crisp potatoes - I put Frank's hot sauce on the potatoes left - yummy!

[dorothyntototoo]

The other Michael made something similar & they too are tasty.

Potatoes Da Delphina - Michael Chiarello

Ingredients
(Serves 4)
1-1/2 pounds creamer potatoes (Yukon Gold preferred, about 16)
2 tablespoons gray salt
Peanut oil for frying
1/4 cup extra virgin olive oil
1/4 cup chopped garlic
2 teaspoons lemon zest
1/4 cup chopped fresh Italian flat-leaf parsley

Directions

Put the potatoes in a large pot with generously salted water to cover. Bring to a boil and cook until a knife slips in easily, 15 to 20 minutes. Drain the potatoes. When they are cool enough to handle, hold one between your hands as if you were clapping and press gently with the heel of your hand. You want to smash the potato to about a half-inch thickness while keeping it in one piece. The skin will split, but the potato should not fall apart. Repeat with the remaining potatoes. You can prepare the potatoes to this point several hours ahead.

Put a half-inch of peanut oil in a large skillet and heat over moderately high heat. When the oil begins to smoke, carefully put the smashed potatoes in the oil and cook on both sides until crisp and well-browned, about 8 to 10 minutes. Transfer to paper towels to drain. Season with salt and pepper.

While the potatoes cook, combine the parsley and lemon zest in a serving bowl. Heat the olive oil in a small skillet over moderately high heat. Add the garlic and saute until lightly browned. With a slotted spoon, transfer the garlic to the bowl with the parsley-lemon mixture, add the potatoes and toss gently. Serve immediately. Save leftover garlic oil and use it to dress a salad or vegetables the following day.

[birdyone]

They look good too - hope I'm not getting 'too' addicated to potatoes - definitely going to give them a try - missed that episode! Thanks for posting!

Oops - that's not the same 'Michael' but still going to try!

[DCook]

Some stupid questions: do you leave the skins on? what did you bake these in - a glass casserole dish?

Yes, skins on. They aren't the most attractive things in the world! They look like - surprise! - a smashed potato. Some of the "stuffing" will come out but that is fine, they hold together once cooked with the oil on the bottom

I've used both a glass dish and a cookie sheet that has raised sides (you don't need THAT much oil). Delicious!

[Babs73]

Thanks for the info! I will definitely give them a try.

[emilidcam]

I fell in love with Jill Dupleix's recipe for "Crash Hot Potatoes" in Australia several years ago.


page 99 from Simple Food by Jill Dupleix

"This is one of those crazy little recipes that, once tried, is immediately incorporated into your own repertoire. It's what you want when you want a crisp, roast potato, only better. And all you have to do is boil some small potatoes, smash them flat, and blast them in a hot oven until they are terminally crisp. Serve with eggplant and lamb, pan-fried fish, broiled sausages, or even on their own, with drinks."
Serves 4

16 small, round potatoes
salt
1 tbsp extra virgin olive oil
1 tsp sea salt
freshly ground black pepper
1 tbsp fennel or caraway seeds
small handful of thyme sprigs

Heat oven to 500 degrees or the highest setting. Don't peel the potatoes. Just bung them into a pot of salted water, bring to a boil, and simmer for around 15 minutes, until they'll take a skewer without too much resistance. They should be just about cooked, without being soft.

Drain the potatoes and arrange on a lightly oiled baking pan. use a potato masher to squash each potato flat, until it is twice its original diameter. Brush the tops with olive oil, and scatter with sea salt, black pepper, fennel seeds, and thyme sprigs.

Bake the potatoes on the top shelf of the oven for 20 to 25 minutes until crisp and golden. Serve hot.