Best 8 Crushed Potatoes With Spiced Olive Oil Recipes

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Embark on a culinary journey to discover the harmonious blend of flavors and textures in this delightful dish of crushed potatoes enveloped in a symphony of spiced olive oil. These smashed beauties, kissed by the fire, offer a crispy exterior that gives way to a fluffy interior, each bite a delightful dance on your palate. Infused with an aromatic blend of spices like cumin, coriander, and paprika, the olive oil transforms into a magical elixir, seeping into every crevice of the potatoes, leaving a trail of tantalizing flavors. Accompanying this delectable creation are three enticing recipes that elevate the crushed potatoes to new heights of culinary excellence. Dive into the vibrant world of flavors with the tangy and refreshing lemon-herb dressing, the creamy indulgence of avocado-tahini sauce, and the smoky allure of roasted red pepper sauce. Each sauce adds a unique dimension, transforming the humble potato into a culinary masterpiece.

Check out the recipes below so you can choose the best recipe for yourself!

CRUSHED NEW POTATOES



Crushed New Potatoes image

Crushed new potatoes with herbs make a wonderful side dish. They're boiled until they're soft and tender, then baked in the oven with all the seasonings until they're crunchy and crispy from the outside, but still have very creamy centres.

Provided by Diana

Categories     Side Dish

Time 30m

Number Of Ingredients 6

1 pound (450 grams) baby potatoes
2 tablespoons olive oil
1 clove garlic (crushed)
1 teaspoon parsley or basil
½ teaspoon ground black pepper
½ teaspoon salt

Steps:

  • Boil slightly salted water, then throw your baby potatoes into the pot. Leave them to cook for 15-20 minutes or until they're cooked through and soft.
  • Grease your baking tray with olive oil, and get the potatoes out of the pot and onto the baking tray.
  • Lightly crush the potatoes with a fork or a potato masher, but make sure not to over do it as you don't want really flat pieces of potato all over your baking sheet.
  • Using the excess olive oil on the baking tray, light brush the potatoes with the olive oil.
  • Season with freshly ground black pepper, and sea salt.
  • Sprinkle with either dried or fresh herbs and garlic.
  • Bake in the oven for 10-15 more minutes at 200°C (392°F). The baking time depends on the size of your potatoes, so keep checking on them as they bake.
  • Served Immediately.

Nutrition Facts : Calories 136 kcal, Carbohydrate 15 g, Protein 3 g, Fat 7 g, SaturatedFat 1 g, Sodium 303 mg, Fiber 3 g, ServingSize 1 serving

OLIVE OIL AND HERB CRUSHED POTATOES



Olive Oil and Herb Crushed Potatoes image

Provided by Justin Chapple

Categories     side-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 11

1 1/2 pounds baby red potatoes
Kosher salt
1 medium shallot, minced
1/2 teaspoon finely grated lemon zest
1/4 cup fresh lemon juice
3/4 cup extra-virgin olive oil
One 2-ounce bunch arugula, large stems discarded and leaves chopped
3/4 cup chopped parsley
1/2 cup snipped dill
1/2 cup snipped chives
Freshly ground black pepper

Steps:

  • Put the potatoes in a medium saucepan and add water to cover. Bring to a boil, add a generous pinch of salt and simmer over medium heat until tender, 15 to 20 minutes. Drain and transfer them to a plate to cool slightly.
  • Meanwhile, whisk together the shallot, lemon zest and lemon juice in a large bowl; let stand for 5 minutes.
  • Using your fingers, lightly crush the potatoes and transfer to the large bowl. Add the olive oil and mix gently, then fold in the arugula, parsley, dill and chives. Season generously with salt and pepper. Serve right away.

CRUSHED OLIVE OIL POTATOES



Crushed olive oil potatoes image

Give your new potatoes a twist with this fabulous recipe

Provided by Paul Bloxham

Categories     Dinner, Side dish, Supper

Time 20m

Number Of Ingredients 2

450g new potato
olive oil

Steps:

  • Cook the potatoes in boiling water for about 15 mins until tender. Drain well and crush lightly with a fork. Mix in some salt and pepper and a splash of olive oil to moisten.

OLIVE OIL BRAISED POTATOES



Olive Oil Braised Potatoes image

Provided by Michael Chiarello : Food Network

Categories     side-dish

Time 1h2m

Yield 3 to 4 servings

Number Of Ingredients 5

2 medium Idaho potatoes, washed, skin on, cut into 1/2-inch slices
Gray salt and freshly ground black pepper
1 cup extra-virgin olive oil
6 sprigs fresh thyme
4 garlic cloves

Steps:

  • Preheat the grill. Preheat the oven to 325 degrees F.
  • Put the potato slices on the hot grill and cook for about 2 minutes on each side to mark them. Remove from the grill and place them in a single layer in a baking pan. Season both sides with salt and pepper. Add enough olive oil to reach 1/3 up the sides of the potatoes. Turn the potatoes over to coat with the oil. Scatter the thyme and garlic cloves over the potatoes, sprinkle with a little more salt, if desired, and place in the oven.
  • After about 15 to 20 minutes, the potatoes will be tender. Remove from the oven and let them cool in the oil. Serve at room temperature.
  • Chef's notes: Using a high quality olive oil will impart its flavor to the potato.

SPICY POTATOES WITH GARLIC AIOLI



Spicy Potatoes with Garlic Aioli image

This is my take on Spanish patatas bravas. The potatoes are tossed in a flavorful spice mix and then finished to a crispy golden brown. The garlic aioli takes it over the top for an unconventional potato salad that'll be a hit at any party. -John Stiver, Bowen Island, British Columbia

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 10 servings (1-3/4 cups aioli).

Number Of Ingredients 18

3 pounds medium Yukon Gold potatoes, cut into 1-1/2-inch cubes (about 8 potatoes)
2 tablespoons olive oil
2 garlic cloves, minced
2 tablespoons smoked paprika
2 teaspoons garlic powder
1-1/2 teaspoons chili powder
1-1/2 teaspoons ground cumin
1/4 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1/8 teaspoon pepper
AIOLI:
1-1/2 cups mayonnaise
3 tablespoons lemon juice
3 garlic cloves, minced
1 tablespoon minced fresh chives plus additional for topping
1 teaspoon red wine vinegar
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • Preheat oven to 375°. Place potatoes in a Dutch oven; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 8-10 minutes or until just tender. Drain; pat dry with paper towels. Transfer potatoes to a mixing bowl. Toss potatoes in oil and minced garlic to coat evenly. , Combine the paprika, garlic powder, chili powder, cumin, salt, pepper flakes and pepper; sprinkle over potatoes. Gently toss to coat. Transfer potatoes to 2 greased 15x10x1-in. baking pans, spreading into a single layer. Bake until crispy, about 25 minutes, stirring potatoes and rotating pans halfway through cooking., For aioli, combine ingredients until blended. Transfer potatoes to a serving platter; sprinkle with chives. Serve warm with aioli.

Nutrition Facts : Calories 469 calories, Fat 34g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 396mg sodium, Carbohydrate 37g carbohydrate (3g sugars, Fiber 4g fiber), Protein 5g protein.

CRUSHED POTATOES WITH SPICED OLIVE OIL



Crushed Potatoes with Spiced Olive Oil image

Categories     Potato     Side

Number Of Ingredients 6

1 1/4 pounds medium-size Yukon Gold potatoes
2 teaspoons kosher salt
1/2 teaspoon coriander seeds
1/2 teaspoons fennel seed
1/4 cup olive oil
1/2 teaspoon black pepper

Steps:

  • Place potatoes in a large pot. Add water to cover by 1 inch, and bring to a boil over medium-high. Add 1 teaspoon salt, reduce heat to medium, and simmer until tender, 25 to 30 minutes.
  • Meanwhile, combine caraway seeds, coriander seeds, and fennel seeds in a small skillet. Cook over medium, stirring constantly, until spices are very fragrant, toasted, and seeds begin to pop, about 5 minutes. Transfer to a mortar, and crush with a pestle. Stir together crushed seeds and olive oil in a medium bowl until well combined.
  • Drain potatoes, and cut in half lengthwise. Place a wire rack over a large bowl. Working in batches, place potato halves, cut side down, on rack, and press through until only the skin remains; discard skins. Fold spiced olive oil into potatoes; gently stir in pepper and remaining teaspoon salt. Serve warm or at room temperature.

CRUSHED POTATOES WITH OYSTER BAR BUTTER



Crushed Potatoes with Oyster Bar Butter image

Make extra seasoned butter to eat with pasta, on crusty bread, or, as the name implies, with shellfish.

Provided by Nick Nutting

Categories     Bon Appétit     Side     Potato     Garlic     Lemon     Dill     Parsley     Tarragon     Herb

Yield 8 servings

Number Of Ingredients 14

1/2 cup (1 stick) unsalted butter, room temperature
4 garlic cloves, finely grated
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
2 teaspoons hot sauce
2 teaspoons Worcestershire sauce
5 tablespoons olive oil, divided
1/3 cup chopped parsley
1/4 cup chopped chives
1 tablespoon chopped dill
2 teaspoons chopped tarragon
Kosher salt, freshly ground pepper
3 pounds baby Yukon Gold or new potatoes, scrubbed
1 bay leaf

Steps:

  • Mix butter, garlic, lemon zest, lemon juice, hot sauce, Worcestershire sauce, and 1 Tbsp. oil in a large bowl with a rubber spatula until smooth. Gently mix in parsley, chives, dill, and tarragon; season with salt and pepper.
  • Place potatoes and bay leaf in a large pot and pour in cold water to cover by 2"; season generously with salt. Bring to a boil, then reduce heat and simmer until potatoes are tender, 15-20 minutes. Drain, discard bay leaf, and let potatoes cool slightly. Using the flat side of a chef's knife or the heel of your hand, smash potatoes lightly to flatten.
  • Heat 2 Tbsp. oil in a large skillet over medium-high. Add half of potatoes and cook in a single layer, turning once, until brown and crisp, about 5 minutes. Transfer potatoes to bowl with herb butter. Wipe out skillet, repeat process with remaining 2 Tbsp. oil and remaining potatoes. Toss potatoes in butter until they are all well coated (the warm potatoes should melt the butter).
  • Do Ahead
  • Herb butter can be made 2 days ahead; cover and chill. Potatoes can be boiled and smashed 1 day ahead; let cool, then cover and chill. Pat dry before frying.

OLIVE OIL MASHED POTATOES



Olive Oil Mashed Potatoes image

These mashed potatoes are extremely easy to make, and have the added benefit of being vegan. A hefty dose of garlic lends a bite to the creaminess. Make sure to use good olive oil. (For everything you need to know to make perfect potatoes, visit our potato guide.)

Provided by David Tanis

Categories     dinner, quick, side dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 4

2 pounds yellow fleshed potatoes, like Yukon Gold or German Butterball, peeled and cut into 1-inch chunks
8 garlic cloves, peeled
Salt
1/4 cup extra-virgin olive oil

Steps:

  • Bring water to a boil in a large saucepan. Add potatoes, garlic and 2 teaspoons salt and cook at a brisk simmer until potatoes are tender, about 15 minutes.
  • Drain potatoes and garlic, reserving 1 cup of cooking liquid. Mash potatoes and garlic. Beat in olive oil and then thin to desired consistency with reserved cooking liquid. Check seasoning and serve.

Nutrition Facts : @context http, Calories 202, UnsaturatedFat 8 grams, Carbohydrate 28 grams, Fat 9 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 1 gram, Sodium 382 milligrams, Sugar 1 gram

Tips:

  • Use a variety of potatoes: A mix of waxy and starchy potatoes will give you the best results. Waxy potatoes, like Yukon Golds, will hold their shape better, while starchy potatoes, like Russets, will break down more easily, creating a creamier texture.
  • Crush the potatoes lightly: You don't want to mash them completely, just break them up slightly so that they cook evenly.
  • Don't overcrowd the pan: Cook the potatoes in batches if necessary to avoid overcrowding the pan. This will help them cook evenly and prevent them from steaming.
  • Use a well-seasoned pan: A well-seasoned cast iron or stainless steel pan will help prevent the potatoes from sticking.
  • Add the olive oil mixture last: This will help prevent the spices from burning.
  • Serve immediately: Crushed potatoes are best served hot and fresh out of the pan.

Conclusion:

Crushed potatoes with spiced olive oil are a delicious and easy-to-make side dish that can be enjoyed any time of year. With a few simple ingredients and a little bit of time, you can create a dish that is both flavorful and satisfying. So next time you're looking for a new side dish to try, give crushed potatoes a try. You won't be disappointed.

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