Best 4 Crushed Baby Potatoes With Sardines Celery And Dill Recipes

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In this article, we will present you with a simple yet delectable recipe for a classic dish of crushed baby potatoes, sardines, celery, and dill. This culinary creation combines the tender texture of baby potatoes, the savory flavors of sardines, the crispness of celery, and the refreshing aroma of dill into a harmonious and satisfying meal. Whether it's a casual lunch or a comforting dinner, this recipe will guide you in preparing a dish that not only offers a medley of flavors but also provides a nutritious and balanced meal.

Here are our top 4 tried and tested 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

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

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.

BABY POTATOES WITH FRESH DILL



Baby Potatoes With Fresh Dill image

Make and share this Baby Potatoes With Fresh Dill recipe from Food.com.

Provided by Kittencalrecipezazz

Categories     Potato

Time 10m

Yield 6 serving(s)

Number Of Ingredients 5

3 lbs baby red potatoes, unpeeled and washed
1 tablespoon lemon juice
salt and pepper
3 tablespoons olive oil or 3 tablespoons melted butter
1 tablespoon chopped fresh dill weed (or to taste)

Steps:

  • Boil the potatoes in salted water until fork-tender; drain and place in a large bowl.
  • Toss with lemon, salt, pepper and olive oil.
  • Sprinkle the potatoes with dill weed; toss and serve.

Nutrition Facts : Calories 235.1, Fat 7, SaturatedFat 1, Sodium 13.8, Carbohydrate 39.8, Fiber 5, Sugar 1.8, Protein 4.6

CRUSHED NEW POTATOES



Crushed new potatoes image

Make more of new potatoes with Gordon's summery side dish. As easy to adjust for one as for a crowd

Provided by Gordon Ramsay

Categories     Buffet, Dinner, Side dish

Time 50m

Number Of Ingredients 4

1kg peeled or scrubbed new potatoes
3 tbsp olive oil
4 spring onions , sliced
handful pitted black olives , chopped

Steps:

  • Cook the potatoes in boiling salted water for about 15 mins until completely cooked through. Peeling the potatoes isn't essential, but I think it gives a smoother finish to the dish.
  • Drain, tip into a bowl, and crush with the olive oil until broken but not mashed. Stir through the spring onions and the olives, then season to taste and serve.

Nutrition Facts : Calories 132 calories, Fat 5 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 2 grams protein, Sodium 0.01 milligram of sodium

Tips:

  • Choose baby potatoes that are small and firm. This will ensure that they cook evenly and hold their shape.
  • Scrub the potatoes well under cold water. This will remove any dirt or debris.
  • Use a sharp knife to cut the potatoes into quarters. This will help them cook faster.
  • Parboil the potatoes in salted water until they are tender but still firm. This will help to prevent them from becoming mushy.
  • Drain the potatoes and let them cool slightly. This will make them easier to handle.
  • In a large bowl, combine the potatoes, sardines, celery, dill, red onion, and mayonnaise. Stir gently to combine.
  • Season with salt and pepper to taste.
  • Serve immediately or chill for later.

Conclusion:

This crushed baby potatoes salad is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover potatoes, sardines, and vegetables. This salad can be served as a side dish or as a main course. It is also a great option for a packed lunch or picnic.

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