Garlic Smashed Potatoes
My best friend Michael loves spuds, and makes excellent English roast potatoes. This recipe takes it up a notch. Also, it uses small waxy potatoes rather than the big Idaho or russets… and any savory dish is enhanced with garlic!
Prep time is 20-30 minutes, plus baking time of 20 minutes, so an hour from start to finish; in theory this quantity serves about six as a side dish, although in our house it serves four.
24 ounces (1½ lb) Dutch yellow baby potatoes (or a bag of mixed baby spuds)
2 tablespoons olive oil
3 cloves garlic, pressed
1 tablespoon fresh thyme leaves
Kosher salt and freshly ground black pepper, to taste
1. Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
3. Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Top with olive oil, garlic and thyme.
4. Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
5. Serve immediately.
Here is the printer-friendly recipe file.