Roast Chicken with Crispy Smashed Potatoes and Basil-Tomato Salsa

by Kirke on July 23, 2014

Roast Chicken with Smashed Potatoes and Basil Tomato Salsa
Roast Chicken with Smashed Potatoes and Basil Tomato Salsa
Roast Chicken with Smashed Potatoes and Basil Tomato Salsa

 

For the third installment of Five Fast Chicken Dinners for a Family of Four, you will learn how to make an infamously rich, decadent side dish known as mashed potatoes in a healthy iteration called crispy smashed potatoes. I don’t pretend that this side dish is not high in fat like its cousin mashers, yet it is made crisp with a healthy fat, olive oil. Despite a healthy dose of healthy fat used to pan fry the potatoes, this dish is good, quality nutrition and easy to prepare. Because you are a foresighted cook, you have already roasted potatoes following the recipe presented in Prep Sunday, the secret to making Five Furiously Fast Chicken Dinners every week-day evening for your lucky family of four. (If not, do search out the recipe for roasting potatoes and turn on your oven.) The salsa is best made with heirloom tomatoes during the peak of their season (right now!), and is basically a non-cilantro variation of a Mexican-American salsa.

Ingredients:

3-4 oz. per person roasted chicken breast, thigh and leg meat
12 oz. roasted creamer potatoes, red, Yukon or fingerling (about 9)
1 lb. heirloom tomato, or conventional (about two large)
3 oz. red onion, peeled and diced (about half a medium onion)
1/4 cup (compacted) basil leaves, stemmed, washed, patted dry, and julienned
1 small fresh jalapeno chile pepper, seeded and minced (optional)
1/2 clove fresh garlic, minced
3 Tbs. pure olive oil
3 Tbs. extra virgin olive oil
1 tsp. balsamic vinegar
1/2 tsp. sea salt
2-3 grinds black pepper

Pre-heat the oven to 350°F

For the potatoes:

Using the roasted potatoes prepared from the Prep Sunday recipe,

  • Place each potato on a cutting board and press down firmly with a glass measuring cup or heavy mug, smash until they are about 1/2 inch thick.
  • Heat the pure olive oil over a high flame in a large frying pan or iron skillet.
  • Spread the potatoes out in a single layer.
  • Reduce the flame to low.
  • After about 10 minutes, or until brown, turn each potato over.
  • Keep cooking until crispy brown on both sides (about 20 minutes); occasionally press down with a turning spatula.
  • Set aside and keep warm until ready to serve.

For the tomato salsa:

  • While the potatoes are cooking, wash and core the tomatoes.
  • Cut them into 1-2 inch cubes and place them in a bowl.
  • Add the chopped onion, chile, basil, garlic, extra virgin olive oil, balsamic vinegar, sea salt and black pepper.
  • Stir gently until thoroughly blended.
  • Check for seasoning, and balance of vinegar and oil.
  • Set aside at room temperature until ready to serve.

For the chicken:

  • Spread a dab of pure olive oil, or spray the surface of a baking sheet with cooking spray.
  • Using some of the chicken prepared from the Master Recipe, portion out 3-4 oz. of chicken meat per person, about 12-16 oz. total, using light and dark meat as desired.
  • Hint: start heating the chicken around half way through preparing the tomato salsa.
  • Heat for 15 minutes or until hot.

To serve, divide the potatoes and chicken onto four heated plates, portion about a half cup or more of tomato-basil salsa for each person. Garnish with basil leaves.

 

 

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