The New Potato Dish Everyone (And We Mean Everyone) Will Love
This amazing recipe teaches you how to make fluffy-on-the-inside, crispy-on-the-outside spuds without loads of cheese or oil. (Plus, nine more healthy ways to cook the world's favorite side.)
By Lynn Andriani
Smashed Potatoes With Garlic And Herbs
This game-changing technique will alter your view of just how delicious a potato can be. First, you cook baby new potatoes in simmering water just until they're soft enough that you can smash them slightly with the bottom of your fist. Then, you transfer them to a baking pan, coat them with olive oil and salt and slide them into a blazing-hot oven. The banged-up edges of the potatoes will be brown and crisp, while the insides will be soft and pillowy.
Lyonnaise Potatoes with Green Olives and Sun-Dried Tomatoes
Many regard the French city of Lyon as the country's food center -- so it isn't surprising that cooks there have mastered such a simple preparation as crisp-tender potatoes. This cream-free rendition has you parboil the potatoes, brown them in a skillet and then finish them in a very hot oven. Green Greek olives and sun-dried tomatoes add color and keep the dish from feeling too heavy.
You don't have to fry potatoes to get them crispy. In this recipe, a big, heavy cast-iron skillet sits (empty) in a 350-degree oven until it's so hot that when you drop quartered, skin-on red potatoes in, along with a touch of oil, they sizzle and brown on contact. After another 45 minutes in the heat, they're crunchy on the outside and soft inside.
Since Elizabeth Gordon, author of The Complete Allergy-Free Comfort Foods Cookbook, must avoid wheat, she can't eat french fries at restaurants because too many breaded items go into the fryer with or before the fries. Her at-home solution is to use the oven. She says russet potatoes crisp up nicely if you bake them on an unlined metal baking sheet.
The Italian rice dish risotto usually includes some sort of vegetable, but until now, we'd never seen it made with sweet potatoes. It's a brilliant move: You mash the potato into a paste and stir it into the rice, which adds a creamy consistency without gobs of butter.
Plain yogurt makes these mashed potatoes reliably creamy but also adds a new element: a slight tang, similar to what you'd get from mayonnaise. At Southern Art restaurant in Atlanta, executive chef Anthony Gray mixes in roasted garlic, scallions, rosemary and a splash of chicken broth too.
Tossing just-boiled Yukon Golds with a dressing made from sea salt, grainy Dijon mustard, oil and vinegar helps the potatoes soak up the seasonings, which are much deeper than those you find in most mayo-based versions. Adding chopped watercress while the dish is still warm ensures the greens will wilt and sop up extra flavor.
Typical sweet potato fries may seem healthy, but not if they're fried in oil. Tricia Williams, founder of the food and nutritional counseling service Food Matters NYC, has figured out how to keep them healthy: She makes the potatoes taste sweet, salty and spicy by using coconut oil, coconut sugar (which has a faint caramel flavor, similar to light brown sugar), sea salt and chipotle powder.
James Papadopoulos, chef de cuisine at Sam & Harry's Steakhouse in Schaumburg, Illinois, roasts baby potatoes with extra-virgin olive oil, whole cloves of garlic and fresh thyme. Once they're tender, he tosses in some sliced caper berries (which are milder than capers) for a bright bite of acidity, akin to the pep a dash of vinegar gives to a plate of fish and chips.
If the Middle Eastern eggplant dip known as baba ghanoush and classic American mashed potatoes got together, this smooth, savory dish is what they'd taste like. Tim Recher, executive chef at the restaurant at the Madison Hotel in Washington, D.C., serves the cumin-flavored side with fish, chicken or lamb and sprinkles some toasted sesame seeds on top for crunch.