Healthy Smashed & Roasted Potatoes (Fully Loaded!)

Smashed Crispy Potatoes with Roasted Broccoli, Mushrooms & Creme Fraiche

If you know me well, then you know I have a thing for mushrooms.  

Ever since I was a little girl, my mom used to yell at me in the kitchen and swat my hand when I reached into her mixing bowls to pick out the mushrooms when she wasn't looking, even before the dish was cooked.

And now, as a grown woman, my love for mushrooms has lead to even bigger problems: 

an expensive love for truffles, truffle oils and exotic mushrooms galore. 

This side dish recipe incorporates two of my obsessions combined: mushrooms & potatoes.

But the roasted broccoli takes it to an even higher level.

Add in a dash of Creme Fraiche and a sprinkle of grated Parmesan 

and it becomes absolute heaven! 

**Caution** The key is portion control here.  

Any leftovers can be dangerous.  They won't last long.

     Step 1: Preheat an oven to 450 degrees.

 I mixed freshly sliced Baby Bella mushrooms with stems (nothing exotic here) and chopped broccoli florets in bite size pieces (not too large).

     Step 2:

  For the potatoes I used round gold Yukon potatoes in sizes that fit in the palm of your hand and aren't too large.

Place potatoes in a large pot with enough cold water to cover, adding salt and bring to a boil.  Boil potatoes until softened and fork tender.   Drain.

Step 2:  Smash & Roast

Line a baking sheet with tin foil & very lightly brush with olive oil.

Place the seasoned mushroom & broccoli mixture to one side of the baking sheet, 

leaving plenty of room for the smashed potatoes.

 Place the boiled potatoes on the baking sheet, spaced apart with plenty of room. 

 With a potato masher, mash the top of the potato very gently, only  pressing about 1/3rd of the way down.

Now turn the masher 90 degrees and continue to mash another 1/2 of the way down.

Now the potato should be smashed and spread but still in 1 piece (similar to a cookie).

Generously brush the tops with olive oil.

 Sprinkle the potatoes with kosher salt and ground black pepper.

Roast all ingredients at 450 degrees until browning and crispy. 

The mushrooms & broccoli occasionally roast faster than the potatoes, so watch carefully and remove them prior to the potatoes if needed.

The potatoes are done when the peaks are nice and golden brown throughout. 

 Load the tops of the potatoes with roasted mushrooms & broccoli, a spoonful of Creme Fraiche (I prefer...or swap for low fat sour cream if desired) and add a sprinkle of grated Parmesan.

Enjoy!

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Healthy Smashed & Roasted Potatoes (Fully Loaded!)

Recipe serves 4-6.

Ingredients

-1/2 head of broccoli florets (stems cut), chopped into bite size pieces

-1 cup sliced mushrooms, sliced with stems intact  (button, Baby Bella, crimini, or white mushrooms)

-1 pound gold round Yukon potatoes, washed with skins intact (each size should fit in the palm of your hand)

-Extra Virgin Olive Oil or Grapeseed Oil

-Kosher Salt & fresh ground Black Pepper to taste

-1/4 cup grated Parmesan

-1/4 cup Creme Fraiche (or reduced fat sour cream) 

Preparation & Cooking instructions: 

1. Preheat the oven to 450 degrees.

2. In a large bowl, combine the sliced mushooms, chopped broccoli florets, olive oil, salt and pepper.

3. In a large pot, cover the potatoes with cold water and bring to a boil, add salt to taste.  Boil uncovered for 10-15 minutes, or until fork tender.  Drain.

4. Line a baking sheet with tin foil and lightly coat the foil with olive oil, using a basting or pastry brush.

5. Place the seasoned mushroom & broccoli mixture to one side of the baking sheet, leaving plenty of room for the smashed potatoes.

6.  Place each potato on the baking sheet, leaving plenty of room in between each potato.

7. With a potato masher, mash the top of the potato about 1/3rd of the way day.  Rotate the masher 90 degrees and continue to small gently another 1/2 of the way down.  Potatoes should be smashed but still intact (similar to a cookie).

8.  Generously brush the tops of the potatoes with olive oil and sprinkle with salt & pepper to taste.

9. Roast all ingredients in a 450 degree oven for approximately 12-16 minutes or until edges are roasted and browning.  If mushrooms & broccoli are roasted quicker then potatoes, remove, cooking potatoes longer until browning and crispy.

10. Remove from oven.  Top potatoes with mushrooms & broccoli and a spoonful of Creme Fraiche (or sour cream).

11. Garnish with grated Parmigiano and serve immediately.

  

Enjoy! xoxo,

Jen  

Stuffed Eggplant Involtini

Eggplant Involtini with Sinfully Homemade Tomato Marinara

As a food writer, I have a few confessions to make (cringe).

I have been very sinful lately.

First holy sin being that I let my blog go and I let life get in the way.

And when I say life, I mean work.  Sometimes life = work and in my case lately, 

work = life.  The price I pay for being a Fashion Designer.  

So my blog got neglected for the very first time.  And I sincerely apologize whole-heartedly to all my loyal Foodie fans who have been severely impacted by my hiatus and are in desperate need of food inspiration. 

I owe you guys one BIG!

 And the second holy sin being that I just created one of the most incredible, sinful dishes I have ever mastered and I am quite proud of my accomplishment.

Therefore, I must share!

 

Tonight I made my first Italian Involtini.  These are heavenly little roll-ups that go perfectly with a tomato based sauce.

I looked up quite a few Involtini recipes and noticed that the traditional ones were quite complex and very fussy, but I didn't shy away.  Instead I created my own modified version that is more simple, involves less steps and is just equally delicious.

 

As many of you know, I live for the experience of delicious fillings just oozing out of savory pastas, dumplings and anything that is 'stuffable' literally. 

And this Involtini I created is just the perfect combination of flavors and textures:

 Eggplant with lemon-thyme ricotta filling stuffed inside, rolled-up into shells and baked in a very savory (and surprisingly quite sinful, yikes!) fresh Tomato Marinara that will have you hooked.   Consider this the perfect dish before the new year resolution diet kicks in.

I started by broiling the Eggplant (1/4" thin lengthwise slices) lightly in oil until beginning to brown.  

I then get the sauce going since it needs to cook at a simmer for 45 minutes or so.  Typically I would pair with my very own Tomato Sauce recipe which is my go-to, light and easy Marinara with basil and garlic.  But this time I kicked it up 1000 notches when I adapted this amazingly sinful and simple Tomato Sauce with Butter & Onion created by Marcella Hazan on Food52 blog.

Fresh Heirloom Tomatoes, Butter!! & Onion

Marcella Hazan uses ripe heirloom tomatoes straight off the vine and simmers them together with butter (5 tablespoons! I used 3..), and one whole onion, halved (for perfect flavoring).

The easiest and best way to prepare the tomatoes for the sauce is by par-boiling them and then blanching.  Par-boiling is done by bringing a large pot of water to a boil, adding the whole tomatoes (with skin on), shutting off the heat and leaving them to sit for a few minutes until the skins are starting to peel.

Then you drain, blanch in cold water for a minute or two and then remove all the skins. Fast and easy way of prepping them for the sauce!

Marcella Hazan's Tomato Sauce with Butter & Onion

 

 And while the sinful sauce is simmering....

Now onto the ricotta filling! 
 

I use whole-milk ricotta, lemon zest and lemon juice, chopped Thyme and Panko bread crumbs. 

**In an upcoming post I plan to feature the easiest technique ever 

to making homemade Ricotta 

in only 25 minutes flat and flawless everytime!

 

Place a heaping spoonful of the filling at each end (wider side) of Eggplant and roll up like you would a manicotti, creating little shells.

In a baking dish or cast-iron pan, place a small layer of sauce on the bottom.

Place the rolled eggplant Involtini in the dish, seam-side down.  

Add additional tomato sauce around the Involtini and drizzle the tops of the eggplant rolls with  a small amount of heavy cream.  Bake at 425 degrees for 30 minutes until sauce is bubbling and browning along the edges.

**Side note: For my dish, I used smaller sized Italian Eggplants which are half the size of regular Eggplant (*attempted* portion control on my part!).  However, you may use larger size eggplants for a more hearty dish and better presentation.

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Sinful Eggplant Ricotta Involtini & Homemade Tomato Sauce

Recipe serves 2.

  

Ingredients

Involtini:

-1 large eggplant or 2 small Italian eggplants

-kosher salt

-grapeseed, canola or olive oil for broiling

-Tomato Sauce, I ABSOLUTELY LOVE this recipe (it is sinful however but well worth it!! I used about 3 tablespoons of butter, recipe called for 5! Reason why it tasted so good I'm assuming)... or you can use your own or a favorite store-bought sauce as well.

-Heavy cream

-Freshly grated Parmigiano Reggiano

Stuffing:

-Panko bread crumbs, about 1/2 cup

-1 cup whole milk ricotta

-grated zest of 1 lemon

-juice of 1/2 lemon

-2 tsp. fresh thyme leaves, minced

1/4 tsp. kosher salt    

  

Preparation & Cooking instructions: 

1. Trim the stem end of each eggplant.  Thinly slice lengthwise (about 1/4 inch thick slices) the eggplant into about 10-12 slices (or 5-7 slices if using Italian eggplant).  Blot the eggplant slices dry with paper towels, pressing out any moisture or liquid.

2.  Line a baking sheet with tin foil, coat eggplant slices with small amount of oil and place on baking sheet, broiling for 6-8 minutes until golden brown and partially cooked.

3. Meanwhile make the tomato sauce and then the stuffing.

4.  For the stuffing, mix in a bowl the ricotta, bread crumbs, lemon zest, lemon juice, thyme and salt.

5. Remove eggplants from oven when done.  Reduce heat to 425 degrees.

6. Once sauce is cooked, spoon a thin layer of sauce covering the bottom of a baking dish.

6. Spoon a heaping spoonful of filling at one end of each eggplant slice (place at wider end).  Roll the slice around the filing and place it  seam-side down into the baking dish.

Add the remaining sauce to around the Stuffed eggplants but do not cover completely.  

7. Drizzle each top side of eggplant with a small amount of heavy cream to moisten.

8. Bake until the edges of the sauce around the sides of the dish are darkened and the Involtini is nicely caramelized, about 25-30 minutes.  

9. Garnish with Parmigiano before serving.

  

Enjoy! xoxo,

Jen