Scantlings

The Sliver thread on CA has drifted off into food (again), with some folks talking about mashed potatoes, and a few mentioning smashed potatoes.
I really cant bring myself to drift that thread, its just too good for that.

We had smashed potatoes for the first time in Savannah a couple of years ago, and I have been on a quest to match their quality ever since.
So far, I have learnt a few tricks:

I use Dutch Cream potatoes, its potato heaven here in Tassie, they seem to come out the best, they dont go soft.
I peel, quarter and boil them for 15 to 20 minutes.

Then oil a tray with olive oil, lay out the quarters and roughly crush them, leaving some recognisable bits of potato.
Bake in a very hot oven for about twenty minutes, then pull them out and paint olive oil over the potato bits when they have a slight crust.
Then back in the oven for another twenty or thirty minutes.

So, they are good, but not as crispy as Savanna.

Any suggestions?

I probably can't add anymore information until I've tried those myself. Feel free to overnight some

Although the times I've made smashed potatoes I've left the skin on and used baby red potatoes. And I've done them in a skillet, no oven. Sorry I'll have to dig up the recipe...

My wife does a similar dish. She uses the small potatoes which are no bigger than 2" or so (new potatoes?) or the red potatoes. She quarters them and rosts them on a pan in olive oil and spices (mostly garlic) until the skins are a bit crispy. They are really good. If she is in a hurry or has other things which need to be in the oven she nukes them first.

I saw a great idea recently. Get some large spuds.
Make a series of athwartships cuts, maybe 1/8" apart, maybe 1/4" in the spud but don't go all the way through the spud. Leave some intact along the bottom.
Sprinkle with butter salt and pepper and bake. As the potato bakes the slices will splay apart and get crisp.
I haven't tried it yet but I will soon.

bob perry wrote:I saw a great idea recently. Get some large spuds.
Make a series of athwartships cuts, maybe 1/8" apart, maybe 1/4" in the spud but don't go all the way through the spud. Leave some intact along the bottom.
Sprinkle with butter salt and pepper and bake. As the potato bakes the slices will splay apart and get crisp.
I haven't tried it yet but I will soon.

My bride does them this way. Rapidly becoming a favorite dish. Go great with roast lamb.

Larry:
How long does she bake them?

bob perry wrote:Larry:
How long does she bake them?

She cuts them nearly all the way through, adds a light coat of olive oil and some kosher salt. Bakes at 400 F for 35-40 minutes until crispy and starting to brown.

Thanks Larry. I was brought up thinking it wasnt diiner unless poatoes were on the table. I can't wait to try this recipe.
My wife wants to go six weeks without red meat.
I want to drive an AC 73 cat.

Bob, Larry, for doing potatoes this way do you peel the potatoes first?

A little off topic, someone at work suggested making punkin soup from roasted punkin the other day, Never even considered the idea before.
Roast the punkins a little, even makes taking the skins of easy and adds flavor!
Not sure why I never thought if it myself.
Going to try it soon.

JoeP wrote:Bob, Larry, for doing potatoes this way do you peel the potatoes first?

We do not.

floating dutchman wrote:A little off topic, someone at work suggested making punkin soup from roasted punkin the other day, Never even considered the idea before.
Roast the punkins a little, even makes taking the skins of easy and adds flavor!
Not sure why I never thought if it myself.
Going to try it soon.

Pumpkin soup with a bit of cream floated on top just before serving. Outstanding on a cool, damp day. I'll ask SWMBO for her recipe.

please do Larry, and please share. I love pumpkin soup.

We 'stole' the recipe for Zuppa Tosacana,

http://restaurant.food.com/recipe/olive ... cana-38298

Amazing stuff.