{"id":1396,"date":"2013-07-17T16:50:47","date_gmt":"2013-07-17T23:50:47","guid":{"rendered":"http:\/\/pwoodford.net\/cookblog\/?p=1396"},"modified":"2021-03-02T16:35:36","modified_gmt":"2021-03-02T23:35:36","slug":"croutons-smashing-potatoes","status":"publish","type":"post","link":"https:\/\/pwoodford.net\/cookblog\/?p=1396","title":{"rendered":"Crouton&#8217;s Smashing Potatoes"},"content":{"rendered":"<figure style=\"width: 500px\" class=\"wp-caption aligncenter\"><a title=\"6-26-12_5 by halfmind, on Flickr\" href=\"http:\/\/www.flickr.com\/photos\/halfmind\/7457731498\/\" target=\"_blank\" rel=\"noopener\"><img loading=\"lazy\" decoding=\"async\" title=\"Click to enlarge\" src=\"http:\/\/farm8.staticflickr.com\/7125\/7457731498_4b21533f96.jpg\" alt=\"6-26-12_5\" width=\"500\" height=\"375\"\/><\/a><figcaption class=\"wp-caption-text\">Crouton's Smashing Potatoes (served with roasted pork tenderloin and peas)<\/figcaption><\/figure>\n<p>There are plenty of smashed potato recipes on the net. &nbsp;Here&#8217;s how we make them in Crouton&#8217;s kitchen:<\/p>\n<div class=\"hrecipe h-recipe jetpack-recipe\" itemscope itemtype=\"https:\/\/schema.org\/Recipe\"><h3 class=\"p-name jetpack-recipe-title fn\" itemprop=\"name\">Crouton&#039;s Smashing Potatoes<\/h3><ul class=\"jetpack-recipe-meta\"><li class=\"jetpack-recipe-servings p-yield yield\" itemprop=\"recipeYield\"><strong>Servings: <\/strong>3 (2 apiece)<\/li><li class=\"jetpack-recipe-time\">\n\t\t\t\t<time itemprop=\"totalTime\" datetime=\"1 1\/2 hrs\"><strong>Time:<\/strong> <span class=\"time\">1 1\/2 hrs<\/span><\/time>\n\t\t\t<\/li><li class=\"jetpack-recipe-difficulty\"><strong>Difficulty: <\/strong>medium<\/li><li class=\"jetpack-recipe-print\"><a href=\"#\">Print<\/a><\/li><\/ul><div class=\"jetpack-recipe-content\"><br \/>\n<strong>Ingredients<\/strong><\/p>\n<ul>\n<li>6 small to medium red potatoes<\/li>\n<li>1 head garlic<\/li>\n<li>olive oil<\/li>\n<li>kosher salt<\/li>\n<li>freshly ground pepper<\/li>\n<\/ul>\n<p><strong>Directions<\/strong><\/p>\n<p>Peel a head of garlic (you should <a href=\"http:\/\/pwoodford.net\/cookblog\/?p=1324\">try this technique<\/a> &#8230; it really works)&nbsp;and chop finely. &nbsp;Place in a shallow bowl of olive oil (about 1\/4 cup), add salt and pepper to taste. &nbsp;Let sit so that the flavors get into the olive oil.<\/p>\n<p>Boil the potatoes in salted water for 30 minutes. &nbsp;Place potatoes in cold water afterward until they&#8217;re cool enough to handle. &nbsp;One at a time, place potatoes on waxed paper on a hard surface, then press down on them with your hand (you can put a folded dishcloth between your hand and the potato, as shown in the photo). &nbsp;You want to smash them just a little, so that the skin breaks and a few cracks form in the potato &#8230; that way the flavored olive oil will get into the cracks.<\/p>\n<p>Turn each smashed potato over with a spatula and brush the top side with the olive oil\/garlic mixture. &nbsp;Then, with the spatula, transfer each potato to a baking tray lined with aluminum foil, turning them over again so that the brushed side is down. &nbsp;Spoon more of the olive oil\/garlic mixture over the top of each potato.<\/p>\n<p>Roast potatoes in a preheated oven: 400\u00b0F for 30 minutes convection or 450\u00b0F for 30-35 minutes conventional. Take them out when they start to turn golden and crispy.<br \/>\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"<p>There are plenty of smashed potato recipes on the net. &nbsp;Here&#8217;s how we make them in Crouton&#8217;s kitchen:<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":true,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[80],"tags":[192,193,98],"class_list":["post-1396","post","type-post","status-publish","format-standard","hentry","category-vegetables","tag-garlic","tag-olive-oil","tag-potatoes"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_shortlink":"https:\/\/wp.me\/pixFB-mw","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1396","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1396"}],"version-history":[{"count":7,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1396\/revisions"}],"predecessor-version":[{"id":2455,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=\/wp\/v2\/posts\/1396\/revisions\/2455"}],"wp:attachment":[{"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1396"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1396"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pwoodford.net\/cookblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1396"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}