Gregor Clegane’s Smashed Potatoes | Game of Thrones Inspired Recipes
The Starving Chef is supported by Hungry People like you. When you make a purchase through an affiliate link on my site, I may earn a little bit of cash on the side (at no extra cost to you) to help keep my kitchen running. Read our disclosures here.
What’s Up, Hungry People
“The Mountain” – formerly known as Gregor Clegane and the brother of “The Hound,” Sandor Clegane – is arguably one of the most terrifying characters to ever appear in Westeros. His reputation for smashing… things precedes him.
If you aren’t caught up on the most recent season of Game of Thrones – BE WARNED!! There’s gonna be BIG OL’ SPOILERS IN THIS POST!
We were introduced to the Mountain a few seasons ago during the time when Tyrion Lannister was being tried for the murder of Joffrey – a trial by combat. Cersei chose Gregor Clegane to represent her son in the combat, and Oberyn Martell offered to stand in Tyrion’s place…which, as we all know, didn’t quite work out for the Viper. I can still hear Ellaria’s screams… *shudders*
Now, I know in Sandor Clegane’s recipe for roasted hen that the Hound was the Clegane brother I would want to avoid at all costs; but after this past season, I am fully on #TeamHound for the inevitable CLEGANE BOWL. So get hyped – we’ll undoubtedly see the brothers clash sometime during the final season.
The reason I say “formerly known as Gregor Clegane” is because, as far as I can tell, he’s dead. He’s walking around, but he’s dead. But not like undead, like how the Night King is undead. More like a “Zombie Mountain,” if you will.
One might say that the Mountain is twice baked – just like these potatoes. And I suppose after the fall of Westeros, should that happen, if he doesn’t join the army of the wights, then he could have a promising career smashing potatoes.
Whatever Qyburn did to the Mountain under the Red Keep is a mystery – Qyburn insists that the Mountain has taken a vow of silence, though personally, I think it’s more likely that Qyburn is involved in some less-than-savory methods of magical preservation.
Here’s What You Need
- Red-skinned potatoes: These form the base of our smashed potatoes.
- Smoked paprika: Adds a smoky, deep flavor.
- Sea salt: Enhances all the flavors.
- Cracked pepper: Adds a bit of spice and depth.
- Butter: For richness and browning.
- Plain Greek yogurt: Adds creaminess and a slight tang.
- Lime juice: Provides a fresh, zesty kick.
- Bacon: Adds crunch and a savory flavor.
- Fresh dill: For a burst of fresh flavor and color.
Let’s Cook
First things first, wash those red-skinned potatoes thoroughly. Make sure to remove any eyes or black spots – we want these babies looking their best. Toss them into a large pot and cover them with water. Bring the pot to a rolling boil. Once the water is bubbling away, cook the potatoes for 20-30 minutes until they are fork-tender. We want them soft enough to smash but not falling apart.
Preparing for the Oven
While the potatoes are cooking, preheat your oven to 350°F. Once the potatoes are done, take them out of the water and let them air dry for about 5 minutes. This helps them get nice and crispy in the oven. Arrange the potatoes on a baking sheet lined with parchment paper or lightly greased.
Smashing and Seasoning
Now, the fun part – smashing the potatoes! Use the bottom of a mug or a flat-bottomed dish to gently press down on each potato until it’s flattened but still in one piece. Place a pat of butter on each potato. This will melt and create a delicious, crispy surface. Sprinkle each potato with smoked paprika, sea salt, and cracked pepper. Pop them in the oven and bake for another 15-20 minutes until they’re golden brown.
Making the Bacon and Sauce
While the potatoes are getting their tan on, cook your bacon until it’s nice and crispy. Once done, place the bacon on a paper towel-lined plate to drain the excess fat, then crumble or chop it finely. Set it aside for later.
In a small bowl, whisk together the lime juice and Greek yogurt until smooth. This sauce is going to add a tangy, creamy contrast to our crispy potatoes. Chill the sauce until the potatoes are ready.
Bringing It All Together
When the potatoes are beautifully golden and crispy, take them out of the oven and transfer them to a serving dish. Sprinkle the crumbled bacon generously over the top. Drizzle the Greek yogurt sauce over the potatoes, making sure each one gets some love. Finally, garnish with fresh dill for that pop of flavor and color. Serve immediately and enjoy with your favorite Game of Thrones episode – maybe the one where Qyburn’s “Zombie Mountain” makes his debut!
Tips for Perfect Smashed Potatoes
- Perfect Fork-Tender Potatoes: Boil the potatoes until they’re just tender enough to smash easily but not falling apart. Overcooking can make them too mushy.
- Crispy Edges: Let the potatoes air dry before smashing. This step helps them crisp up nicely in the oven.
- Even Smashing: Use a flat-bottomed dish or mug to smash the potatoes evenly. This ensures they cook uniformly.
- Butter Tips: Don’t skimp on the butter. It’s key for getting those crispy, golden edges we love.
- Chill the Sauce: Make the Greek yogurt sauce ahead of time and chill it. A cold, tangy sauce is the perfect contrast to hot, crispy potatoes.
- Fresh Herbs: Always use fresh dill for the best flavor. It adds a fresh, vibrant note that dried herbs just can’t match.
Well, Hungry People, there you have it – Gregor Clegane’s smashed potatoes, perfect for any feast in Westeros or your own kitchen. Whether you’re rooting for the Mountain or the Hound, these potatoes are a smash hit for any Game of Thrones viewing party. Serve them up with some roast meat or a hearty stew, and you’ll feel like you’re dining in the Red Keep. And remember, if anyone asks, Qyburn’s got nothing on you when it comes to kitchen magic. Enjoy your meal, and may your potatoes be as legendary as the Clegane brothers’ rivalry!
Gregor Clegane’s Smashed Potatoes | Game of Thrones Inspired Recipes
Ingredients
- 12 red skinned potatoes whole
- 1 teaspoon smoked paprika
- 1 teaspoon sea salt
- 1 teaspoon cracked pepper
- ½ cup butter
- ¼ cup plain Greek yogurt
- 3 tablespoons lime juice
- 3 strips bacon cooked & crumbled
- fresh dill for topping
Instructions
- Wash the potatoes of all dirt and remove any eyes or black spots. Place the potatoes into a large pot and cover with water.
- Bring the pot of water to a rolling boil. When the water hits a rapid simmer, cook for 20-30 minutes until the potatoes are fork-tender.
- Preheat the oven to 350°F. Remove the potatoes from the water and allow them to air dry for about 5 minutes. Arrange the potatoes on a baking sheet lined with parchment paper or greased lightly.
- Use the bottom of a mug or flat-bottomed dish to smash the potatoes flat. Place a pat of butter onto each potato and sprinkle each potato with smoked paprika. Season with sea salt and cracked pepper, as desired. Bake the potatoes for another 15-20 minutes, until the potatoes are golden brown.
- Meanwhile, cook the bacon until crisp. Remove from the skillet and dry on a paper towel-lined plate, then crumble or chop finely. Set aside.
- In a small bowl, whisk together the lime juice and Greek yogurt until combined. Chill until the potatoes have finished cooking.
- Remove the potatoes from the oven and transfer them to a serving dish. Sprinkle on the crumbled bacon and give a generous drizzle of the Greek yogurt sauce. Season with salt and pepper, to taste. Garnish with fresh dill for a pop of flavor and color. Enjoy with Qyburn in the Red Keep.
