{"id":734,"date":"2009-03-18T06:18:11","date_gmt":"2009-03-18T14:18:11","guid":{"rendered":"http:\/\/www.forthillfarm.com\/news\/?page_id=734"},"modified":"2009-03-18T06:18:11","modified_gmt":"2009-03-18T14:18:11","slug":"smashed-red-potatoes-with-basil-and-parmesan","status":"publish","type":"page","link":"http:\/\/recipes.forthillfarm.com\/?page_id=734","title":{"rendered":"Smashed Red Potatoes with Basil and Parmesan"},"content":{"rendered":"<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; text-align: left; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">By Eva Katz from finecooking.com<\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 lb. red potatoes (about 5\u00a0medium), scrubbed and cut into large chunks, 1-1\/2 to 2 inches <\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Kosher salt and freshly ground black pepper<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1\/4-cup olive oil<\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">2 cloves garlic, minced<span style=\"mso-tab-count: 1;\">\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/span><\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">1\/4 cup finely chopped fresh basil leaves<\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">3\/4 cup freshly grated Parmesan<\/span><\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small; font-family: Times New Roman;\">\u00a0<\/span><\/span><\/p>\n<p class=\"MsoBodyText2\" style=\"margin: 0in 0in 0pt; tab-stops: 3.0in;\"><span style=\"font-weight: normal;\"><span style=\"font-size: small;\"><span style=\"font-family: Times New Roman;\">Put the potatoes and 1 tsp. salt in a large saucepan or pot and fill with enough cold water to cover the potatoes by about 1 inch. Bring to a boil over high heat. Lower the heat to maintain a steady simmer, cover the pot partially, and cook until the potatoes are quite tender when tested with a fork, 15 to 20 minutes. Reserve some of the cooking water and then drain the potatoes. Dump them back in the pot and set over medium heat. Dry the potatoes by shaking the pan and stirring until most of the moisture has steamed off, about 2 minutes. Remove the pan from the heat. Using the side of a large metal spoon, cut through the skins and flesh of the potatoes, reducing the chunks to a very coarse mash. Stir in the olive oil and garlic. Add up to a couple of tablespoons of the cooking water to loosen the mash if necessary. Stir in the basil and cheese. Season to taste with salt and pepper and serve immediately.<\/span><\/span><\/span><\/p>\n","protected":false},"excerpt":{"rendered":"<p>By Eva Katz from finecooking.com \u00a0 2 lb. red potatoes (about 5\u00a0medium), scrubbed and cut into large chunks, 1-1\/2 to 2 inches Kosher salt and freshly ground black pepper\u00a0\u00a0\u00a0\u00a0 1\/4-cup olive oil 2 cloves garlic, minced\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 1\/4 cup finely chopped fresh basil leaves 3\/4 cup freshly grated Parmesan \u00a0 Put the potatoes and 1 tsp.&hellip;<\/p>\n","protected":false},"author":4,"featured_media":0,"parent":217,"menu_order":0,"comment_status":"closed","ping_status":"open","template":"","meta":{"footnotes":""},"class_list":["post-734","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/734","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=734"}],"version-history":[{"count":0,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/734\/revisions"}],"up":[{"embeddable":true,"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=\/wp\/v2\/pages\/217"}],"wp:attachment":[{"href":"http:\/\/recipes.forthillfarm.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=734"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}