Best 2 Crushed Baby Potatoes With Sardines Celery And Dill Recipes

In this culinary expedition, we'll embark on a tantalizing journey to create three delectable sardine-centric dishes. First up, we'll craft a vibrant salad featuring tender baby potatoes, succulent sardines, crisp celery, and refreshing dill, all harmoniously bound together by a tangy mustard vinaigrette. Next, we'll transport your taste buds to the shores of Portugal with a traditional dish of oven-roasted sardines, where plump sardines bask in a flavorful marinade of olive oil, garlic, paprika, and piri piri, resulting in a symphony of smoky, spicy, and savory notes. Lastly, we'll indulge in a delightful pasta extravaganza, where succulent sardines, sun-dried tomatoes, briny capers, and aromatic basil dance together in a sea of vibrant tomato sauce, creating a symphony of flavors that will leave you craving more. So, prepare your taste buds for an extraordinary culinary adventure as we dive into these delectable sardine recipes.

Let's cook with our recipes!

CRUSHED BABY POTATOES WITH SARDINES, CELERY AND DILL

Crushed Baby Potatoes With Sardines, Celery and Dill image

Boiled potatoes are great to keep on hand for out-of-hand snacking and as a quick addition to things like a skillet full of chicken fat or a midday lunch salad, but also excellent as a foil for rich, fatty, tinned fish. In this recipe from "Nothing Fancy" (Clarkson Potter, 2019), the potatoes are crushed because it allows the chunkiness (which lends texture) to coexist with the more broken-up pieces (which lends creaminess). Plus, those exposed craggy edges are here for maximum lemony, scalliony, salty dressing absorption.

Provided by Alison Roman

Categories weekday, seafood, vegetables, side dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1 pound potatoes, preferably small, waxy potatoes, such as golden creamer or fingerling
Kosher salt
1/3 cup olive oil
1/4 cup finely chopped fresh dill or parsley, plus more for garnish
2 tablespoons fresh lemon juice or white wine vinegar, plus more to taste
1 tablespoon finely grated lemon zest
4 scallions or spring onions, white and green parts, or 1 bunch chives, thinly sliced
Freshly ground black pepper
4 celery stalks, thinly sliced on a bias
1 cup celery leaves or tender leaves and stems of fresh parsley
1 (4-ounce) tin sardines, (2-ounce) tin anchovy fillets or other fish, torn or cut into bite-size pieces

Steps:

Boil the potatoes in salted water until they're completely tender, 10 to 15 minutes, depending on size of the potato. Drain and let sit about 10 minutes or so, until they're cool enough to crush with your hands or another implement.
Meanwhile, combine the olive oil, 1/4 cup dill, 2 tablespoons lemon juice, lemon zest and half the scallions in a small bowl; season with salt and pepper and more lemon juice to taste, as needed.
Scatter the potatoes and celery on a large serving platter or in a bowl and season with salt and pepper. Spoon the olive oil mixture over.
Top with the celery leaves, remaining scallions, more dill and more black pepper. Serve with sardines or anchovies alongside or scattered over the top, if desired.

SALT AND PEPPER CRUSHED POTATOES WITH LEMON DILL MAYO

Salt and Pepper Crushed Potatoes with Lemon Dill Mayo image

I cannot resist these crispy on the outside and soft on the inside crushed baby potatoes. When dipped in the tangy Lemon Dill Mayo, they are a flavor sensation-the perfect side dish.

Provided by Food Network

Categories side-dish

Time 1h

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 1/2 pounds baby potatoes, skins on, scrubbed
6 tablespoons extra-virgin olive oil
Flaky sea salt and freshly ground black pepper
Lemon Dill Mayo, recipe follows
3/4 cup vegan mayonnaise
6 tablespoons fresh dill, finely chopped
Juice of 1 lemon
Flaky sea salt

Steps:

Preheat the oven to 400 degrees F.
Cut any larger potatoes in half so they are all roughly the same size. Put into a saucepan and cover with cold water. Bring to the boil and gently simmer until fork tender, 10 to 12 minutes. Drain well using a colander.
Tip the potatoes out onto a baking sheet and press each one down in the middle with a potato masher or your thumb to crush it. (Let cool slightly before crushing if using your thumb.)
Drizzle the olive oil over and sprinkle with a couple pinches of salt and pepper. Gently toss each potato in the seasoning.
Bake the potatoes, flipping them halfway through, until crispy and golden, 35 to 40 minutes. Serve with the Lemon Dill Mayo.
Add the mayonnaise, dill, lemon juice and a pinch of salt to a medium bowl. Mix well to combine.

Tips:

Choose the right potatoes: Baby potatoes are the best choice for this recipe because they cook quickly and evenly. They should be small and firm, with no blemishes or sprouts.
Boil the potatoes until they are tender: The potatoes should be cooked until they are easily pierced with a fork. This will take about 10-12 minutes.
Don't overcook the potatoes: If you overcook the potatoes, they will become mushy. Be careful not to boil them for more than 12 minutes.
Use good quality sardines: The sardines are the star of this dish, so it's important to use good quality fish. Look for sardines that are packed in olive oil and have a mild flavor.
Don't skip the celery and dill: The celery and dill add a refreshing crunch and flavor to the dish. Don't skip these ingredients if you want the best possible results.

Conclusion:

This crushed baby potatoes with sardines, celery, and dill is a simple but delicious dish that is perfect for a quick and easy weeknight meal. The potatoes are tender and flavorful, the sardines are rich and briny, and the celery and dill add a refreshing crunch and flavor. This dish is sure to please everyone at the table.