Paprika-Parmesan Smashed Potatoes with Garlic Aioli: the ultimate roasted potato side dish. Incredibly crispy, superbly spiced, and served with a downright addictive dipping sauce; although we opted to forego the aioli this time around.
The combination of bold spices and a garlicky dipping sauce really brings the humble potato to life. While this method involves boiling, smashing, and thenroasting, you won’t believe how crispy the potatoes get for being roasted rather than deep-fried. Smashed potatoes are the perfect alternative when you’re craving crispy potatoes, but want something a bit more wholesome than French fries.
1 Tbsp. finely chopped fresh chives, plus more for garnish
2 tsp. fresh lemon juice
2 Tbsp. grated Parmesan cheese
Preheat oven to 450ºF. Place garlic cloves in a piece of a foil and drizzle with 1 teaspoon olive oil. Wrap the garlic in foil and place in the oven while it preheats. Continue roasting garlic while you boil the potatoes.
Place the potatoes in a large pot, and cover with one inch of cold water. Add 2 teaspoons salt and bring to a boil. Once the water is boiling, set the timer for 15 minutes. At this point, the potatoes should be just past fork-tender. Drain potatoes in a colander and let sit for 5 minutes to allow water to completely drain off. Remove garlic from the oven and set aside. (Keep oven temperature at 450ºF)
In a small bowl, combine smoked paprika, oregano, garlic powder, black pepper, and remaining 1/2 teaspoon salt; mix well. Drizzle 2 tablespoons olive oil on your largest baking sheet, making sure to coat all corners. Arrange potatoes on baking sheet, making sure to leave about 2 inches of space in between each one.
Use the bottom of a measuring cup or a potato masher to gently “smash” each potato down until it is around 1/2-inch thick. Brush remaining 2 tablespoons oil over tops of potatoes and sprinkle with spice mixture. Roast potatoes for 20 minutes.
Remove garlic from foil and roughly chop. Use the flat side of your knife blade (preferably a chef’s knife) to mash the garlic until it forms a paste. Add garlic to a bowl, along with mayonnaise, yogurt, 1 tablespoon. chopped chives, lemon juice, and a pinch of salt and pepper. Mix well to combine.
Remove potatoes from the oven and sprinkle each one evenly with Parmesan. Place back in the oven for 5 more minutes.Transfer potatoes to a platter and garnish with extra chopped chives. Serve with garlic aioli.
Tasty spuds are always a welcome side dish at our table. Here, melted parmesan cheese takes these roasted potatoes to a whole new level. They’re foolproof and taste delicious with just about everything.
If there was such a thing as a Potato Olympics, these babies would be sure to medal. Just make them, you’ll be glad you did…
Arrange a rack in the middle of the oven and heat the oven to 400°F.
Cut 1 1/2 pounds fingerling potatoes in half lengthwise. Place in a roasting pan or rimmed baking sheet. Drizzle with 3 tablespoons olive oil. Sprinkle with 1 teaspoon kosher salt, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, and 1/4 teaspoon black pepper. Toss to combine. Arrange the potatoes in single layer cut-side down.
Roast until the bottoms are starting to turn golden-brown, about 30 minutes.
Meanwhile, finely grate 2 ounces Parmesan cheese (about 1 lightly packed cup). Pick the leaves from 5 to 6 fresh parsley sprigs and finely chop until you have about 2 tablespoons.
Carefully flip over each potato with tongs or a thin metal spatula so they are now cut-side up. Sprinkle the Parmesan over the potatoes. (It’s OK if some fall onto the pan.) Roast until the potatoes are cooked through and the cheese is crisp and golden-brown, about 10 minutes more. Sprinkle with the parsley before serving.
Once again we found an interesting recipe from Milk Street with an odd combination of ingredients, this time for a turkey burger. Mayonnaise and plenty of herbs turn ground turkey into these moist, pillowy, flavorful patties. For the panade—a hydrating binding mixture of dairy and breadcrumbs—use creamy mayonnaise and crisp panko along with fresh mint, cilantro and scallions. Unusual, right?
For an extra layer of flavor, more herbs and mayonnaise are stirred together with lime juice for a simple topping. Spread the panade directly on the bun halves, not the burgers. The flavor and texture of these burgers are best when made with ground dark meat turkey, but if you prefer, ground breast meat works, too.
Parmesan cheese adds a salty-savory note. Now if you’re cutting back on carbs, you could serve the burgers sandwiched between bibb or Boston lettuce leaves spread with the herbed mayonnaise, in place of a bun.
For mine, I took it one step further and added a thin slice of heirloom tomato and a round of provolone cheese. I waited until the burgers came out of the pan and onto the grate, topped one of them with the cheese, and covered it with a rounded lid for the 5-minute resting period. The provolone was slightly melty, but not oozing off of the meat.
Oven-roasted rosemary fires made a nice accompaniment.
NOTE: Chilling helps the patties hold together during cooking, so don’t forget to refrigerate the burgers for at least 15 minutes beforehand.
6 scallions, thinly sliced, white and green parts reserved separately
Kosher salt and ground white pepper
1 lb. ground dark meat turkey
2 oz. Parmesan cheese, finely grated (1 cup)
3 Tbsp. lime juice
1 Tbsp. grapeseed or other neutral oil
4 hamburger buns, toasted
Line a plate with kitchen parchment and mist with cooking spray. In a food processor, combine the panko, 5 tablespoons of the mayonnaise, ¼ cup each of the mint and cilantro, the scallion whites, and 1 teaspoon each salt and pepper. Process until smooth, about 1 minute. Transfer to a large bowl, then add the turkey, ¼ cup water and the cheese. Mix with your hands, form into four ½-inch-thick patties, then set on the prepared plate and refrigerate for 15 minutes.
Meanwhile, in a small bowl, stir together the remaining 5 tablespoons mayonnaise, the remaining ¼ cup each mint and cilantro, the scallion greens, the lime juice and ½ teaspoon each salt and pepper. Set aside.
In a 12-inch nonstick skillet over medium-high, heat the oil until beginning to smoke. Add the patties, reduce to medium and cook until well browned on the bottoms, about 5 minutes. Flip and cook until the second sides are well browned and the centers reach 165°F. Transfer to a wire rack set in a rimmed baking sheet and let rest for 5 minutes.
Meanwhile, spread the cut sides of each bun with some of the mayonnaise mixture. Sandwich the burgers in the buns and serve with any remaining mayonnaise on the side.