Fried Smashed Potatoes with Boursin Cheese, Crispy Shallots, and Roasted Wild Mushrooms
Ingredients
- 32 oz baby Yukon gold potatoes, ( or fingerling potatoes)
- 4-6 cups vegetable oil, (for frying)
- 2 shallots, (finely sliced for frying)
- 1 Tbsp salt
- 6 oz unsalted butter, (softened to room temperature)
- 6 oz cream cheese, (softened to room temperature)
- 2 oz goat cheese, (softened to room temperature)
- 4 oz grated parmesan cheese
- ¼ cup fresh chives, (very finely sliced)
- 1/8 cup cup fresh dill, (very finely minced)
- 2 Tbsp vegetable oil, (for frying mushrooms)
- 16 oz wild mushrooms, or any fresh mushrooms will do, (cleaned and quartered)
- 1 Tbsp white wine
- 1 tsp kosher salt
- ¼ cup fresh parsley, (roughly chopped)
- Salt & freshly-ground black pepper, ( to taste)
- 2 tsp malt vinegar, (if you like malt vinegar on your fried potatoes)
Instructions
- Coat potatoes lightly in oil and bake on parchment paper on a sheet tray at 350F until the potatoes are cooked through.
- Allow potatoes to cool at room temperature.
- Smash each potato gently with your hand, creating large chunks of flattened roasted potato.
- Heat oil for frying to 350F and quickly fry shallots until lightly golden.
- Remove shallots from oil and drain on paper towels.
- Season shallots with salt and freshly-ground black pepper.
- To make the Boursin cheese mixture, use a mixing bowl with the whisk attachment to whisk together the unsalted softened butter, cream cheese, goat cheese, and parmesan cheese.
- Whisk until mixture is whipped and airy.
- Use a spatula to fold in and distribute the fresh chives and fresh dill throughout the cheese mixture.
- Set cheese mixture aside for later.
- In a saute pan, heat a few teaspoons of vegetable oil until nearly smoking.
- Cook mushrooms in batches on medium-high heat until they are crispy on the outside but not burned.
- Remove pan from heat source, and carefully deglaze the pan with the mushrooms using a small amount of white wine.
- Drain cooked mushrooms on paper towels.
- Fry smashed potatoes in 350F frying oil that you used to cook the shallots until the smashed potatoes turn golden brown and crispy on the exterior.
- Drain the potatoes on paper towels and season with salt.
- Toss together the fried smashed potatoes, cooked mushrooms, crispy shallots, and fresh parsley.
- Gently combine this mixture together with small scoops of the Boursin cheese mixture.
- Taste and adjust seasoning with salt and freshly-ground black pepper.
- Add some optional malt vinegar, if you like.
- Serve in small bowls.
Notes
This can be a large side dish for a party or even an entrée for a family. Given that many of the components are fried, it is best served right after it is prepared.