Bobby and Giada's tips: Chimichurri, potatoes and more

Bobby Flay and Giada De Laurentiis join culinary forces to answer viewers' questions on how to use herbs (chimichurri) and best prepare stovetop potatoes (mashed and smashed) — plus more!

Bobby Flay’s chimichurri

Ingredients

    • 4 cloves garlic, peeled
    • 2 cups flat leaf parsley leaves
    • 1/2 cup fresh oregano leaves
    • 1/2 cup fresh mint leaves
    • 1/2 teaspoon red chile flakes
    • 2 tablespoons red wine vinegar
    • 1/2 cup canola oil

Preparation

Baking Directions:

Salt and freshly ground black pepperCombine garlic, parsley, oregano, mint, chile flakes, vinegar and oil in a food processor and process until smooth, adding a little more oil or water to thin, if needed.

Bobby Flay’s mashed potatoes
Servings:

Makes 4 to 6 servings

Ingredients

    • 3 pounds Yukon gold or Russet potatoes, peeled and cut into 2-inch pieces
    • Kosher salt
    • 1 stick butter, at room temperature
    • 2-3 cups milk, warmed over low heat
    • Freshly ground black pepper

Preparation

Baking Directions:

Put potatoes in a large saucepan and cover with cold water by 2-inches and add 1 tablespoon of kosher salt.  Bring to a boil and cook until fork tender, 25 to 30 minutes. Drain the potatoes well in a colander and return to the hot pot to dry out slightly.  Put the potatoes through a ricer or food mill into a large bowl. Add the butter and 1 cup of the warm milk and stir until smooth, adding more milk, ½ cup at a time until creamy; season with salt and pepper to taste.

Giada De Laurentiis’s smashed potatoes
Servings:

Makes 4 servings

Ingredients

    • 2 pounds Russet potatoes, peeled and cut into 1-inch pieces
    • 1 clove garlic, peeled and smashed
    • 1 teaspoon kosher salt, plus 1 teaspoon
    • 2 tablespoons unsalted butter, at room temperature
    • 1/4 cup (2 ounces) mascarpone cheese, at room temperature
    • 3/4 cup Parmesan cheese
    • 1/4 cup extra virgin olive oil
    • 1/2 teaspoon freshly ground black pepper

Preparation

Baking Directions:

In a 5-quart saucepan, combine the potatoes, garlic, 1 teaspoon of salt, butter and enough cold water to cover. Bring to a boil over medium-high heat. Reduce the heat to a simmer and cook until the potatoes are tender, about 15 to 20 minutes. Remove the garlic. Drain in a colander, reserving 1/2 cup of the cooking liquid. Return the potatoes to the pan. Coarsely mash the potatoes with a fork adding enough cooking liquid to moisten, 1/4 cup at a time. Stir in the Parmesan cheese, oil and mascarpone cheese. Season with the remaining salt and pepper.

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