These crunchy shattered potatoes are hot mess – and that's the point



Why is it working

  • Cooking potatoes until thyme results in a lot of salted water with creamy, tasteful spikes that are only delicious and fried in a pan.
  • Two light sauces – one creamy and delicious, as well as a shiny and herb – prepare a more complex and interesting food.

I would like to introduce you to the columbo of potato dishes – (yes, I know this reference is seriously dating me) – decided and negligently in an instant, but this mess contains a calculated strategy. I bounce what you see: crushed, fried potatoes, which are plowed into a random selection of tons of sauce, parsley, olives, marinated onions and Calabria chiles. Creamy, crispy, oily, spicy, delicious, fresh and simply dripping sauce.

Serious Eats / Amanda Suarez


I know these uploads and spices look like pain in the bottom (and the recipe below looks for a long time!) But it's actually easy enough and gets a lot of bangs for the dollar that goes beyond the recipe itself. The most time consuming part of the process is the source, crush and pan of potatoes. While this happens, you can easily beat the tonnato sauce (in fact just a simple tuna Mayo) and parsley oil. The marinated onions are as simple as a vinegar through the sliced ​​red onion and let it sit a little. And the olives and the Chiles only bought in the store.

Serious Eats / Amanda Suarez


It may not look accurate on the plate, but intentionally, it is intended to taste and texture, so every bite will appear. It is also incredibly versatile: this is a great side dish that would be perfect for dinner guests besides roast and is enough to have a filling main course, for example for a family dinner. This is a bit of a Swiss army knife – filled with features that are useful in all sorts of situations.

Serious Eats / Amanda Suarez


This type of layered, casual, but in restaurants, but deserves a place in home kitchens. It brings together a number of components, none of them difficult to create unusual foods that feel intentional. As a bonus, this recipe complies with some parts that have remains, including tonnes, parsley oil and marinated onion. This is a service, not a mistake – your refrigerator will be equipped with powerful ingredients that you can turn into new uses. In some respects, this is not only a great food, but also a tasteful refrigerator that can be built all week.

These crunchy shattered potatoes are hot mess – and that's the point


Cooking method
(Keep on the screen awake)

To the potato:

  • 2 pound (900 g) small yellow or gold potatoes (See notes)

  • Kosher salt

  • 3 or 4 friction cord

  • Virgin extra olive oilin a pan for baking

For tonnato sauce:

  • 1 large egg

  • 1/4 cup (60 ml) fresh lemon juice (from 2 whole citron), shared

  • 2 anchella fillet (about 1/4 ounce; 7 g)

  • 1 teaspoon (5 ml) Dijon mustard

  • 1 teaspoon (5 g) lowered capers

  • 1/2 cup (120 ml) vegetable oil

  • 1/2 cup (120 ml) virgin extra olive oil

  • 4 ounce (113 g) oil -wrapped tunalowered

  • Kosher salt and freshly ground black pepper

For parsley sauce:

  • 1 ounce (30 g) parsley leaves and gentle stems

  • 1/2 cup (120 ml) virgin extra olive oil

  • Kosher salt

To serve:

  • 1/4 cup dirty olivesuch as taggiasca or gaeta (see notes)

  • About 2 tablespoon lowered and minced Rapidly multiplied Red onion

  • About 2 tablespoon chopped CalaBrian Chiles in oil or other oily chiles in oil (see notes)

  1. To the potato: In a large container, cover the potatoes with cold water, season it firmly with salt and add thyme. Boil the high heat, then reduce the heat with a gentle and cook until the potatoes are completely gentle, approx. 10 minutes after the source (dirty a potato with a sharp knife or cake test to test Donness). Drain in a filter bowl in the sink and let it rest for 10 minutes to dry slightly and cool.

    Serious Eats / Amanda Suarez


  2. Work with a potato at a time and place the potatoes on the cutting board and firmly crush the bottom of the heavy pan, approx. 1/2 inches thick. Take it to a large plate or tray while working.

    Serious Eats / Amanda Suarez


  3. Heat in a large, non -adhesive or cast iron pan for approx. 1/4 inches of olive oil over medium heat until it glitter. Add as many potatoes as it fits into one layer. Cook, shake the pan occasionally until the bottom side is deeply golden, approx. 6 minutes. Carefully turn a thin metal spatula and cook until the second side is golden brown and crisp, approx. 5 minutes longer. Place a paper towel lined with a paper and let it descend.

    Serious Eats / Amanda Suarez


  4. Continue cooking the potatoes in the items, add more oil as needed until all potatoes are cooked. The potatoes can then be abandoned until it is ready to serve.

    Serious Eats / Amanda Suarez


  5. While the potato is boiling, make the tonne sauce: Place eggs, 2 tablespoons (30 ml) lemon juice, anchlella, mustard and capers into a blender or food processor, and the processor or blender runs slowly in vegetable oil, then the olive oil until the oil is completely emulsified and mayoned.

    Serious Eats / Amanda Suarez


  6. Turn off the processor or blender and scrap it off the side of the cup with a rubber spatula, then add tuna and the remaining 2 tablespoons (30 ml) lemon juice. Process or mix until the tuna is thoroughly integrated into a smooth sauce for 15-30 seconds. Avoid overcoming as this sauce may become granular. Place the tonne sauce in a medium bowl and season with salt and pepper. Rinse the processor or blender.

    Serious Eats / Amanda Suarez


  7. For parsley sauce: In the rinsed processor or in the blender, combine the parsley with the oil and mix until quite smooth sauce forms. Season with salt.

  8. Serve: In a large bowl, share a generous tonne sauce. Set up potatoes on top (if they have cooled and want to serve them warm, you can heat them in a 400 ° F oven for about 6 minutes). Spoon a few generous spoonfuls of parsley sauce on top, with olives, minced marinated onions and oil in oil. Serves. (Note: There will be remnants of sauces.)

    Serious Eats / Amanda Suarez


Note

Any small creamy potatoes can work here, including Yukon Golds, yellow potatoes, red potatoes and much more.

Feel free to replace chile oil products or oily chile paste instead of CalaBrian Chiles called here; This recipe is flexible and can handle many substitutions.

There are extra sauce. Save them to whatever they want – put them on other vegetable foods, roast chicken, fish, pork or other meat, sandwiches and salads and many more.

Make-Head and Storage

The potatoes can be cooked, then cooled and cooled up to 2 days in advance. Once they are crushed and fried, they can be held for a few hours before heated and served in a warm oven.

Tonnato sauce and parsley oil can be cooled for up to 3 days in air containers.

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