Garlic Smashed Potatoes

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I was looking for a quick and easy side dish for dinner last night and was craving potatoes.  Mashed potatoes would have taken too long, are more involved, and requiered more energy than I was willing to expend.  French fries are ALWAYS an option, but I already eat too many of them.  I’ve wanted to try smashing some little creamer potatoes, so I thought there was no better night.  Boy, did these little guys turn out spectacular!  They’re browned and crispy on the bottom, full of flavor from the garlic, salt, and pepper, and ridiculously hard to stop eating.  They’re addicting.  I love developing recipes that are simple, quick, and versatile.  These smashed potatoes take no effort to make, and they’re so fun to smash.  I used a mason jar, but you can use any flat bottom cup or mug.  Then squish, squish, squish!  We ate them with a saucy one-skillet chicken dish, but they'd also go perfectly with a nice juicy steak.

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Garlic Smashed Potatoes

Yield: 4 servings

Prep time: 10 MinCook time: 45 MinTotal time: 55 Min

They’re browned and crispy on the bottom, full of flavor, and simply addicting

Ingredients

• 1 1/2 pounds tri-colored creamer potatoes or baby red potatoes
• 1 tablespoon plus ½ teaspoon kosher salt, divided
• 4 tablespoons extra virgin olive oil
• 2 cloves garlic, minced
• Freshly ground black pepper, to taste
• 2 tablespoons green onions, sliced thin

Instructions

1. Preheat the oven to 450 degrees.  Wash the potatoes, then put them in a large pot and fill with water just until the potatoes are submerged.  Add 1 tablespoon salt.  Bring to boil over medium-high heat.  Cook until potatoes are tender when pierced with a fork, about 15-20 minutes.
2. Drain and rinse with cold water until cool enough to handle.  Pat them completely dry.
3. Using a large rimmed baking sheet, toss the potatoes with the extra virgin olive oil, remaining ½ tablespoon salt, garlic, and freshly ground black pepper until evenly coated.  Smash the potatoes flat by using the bottom of any small glass, mug, or jar.
4. Bake until the potatoes are browned around the edges and crisp on the bottom, about 25-30 minutes.  Sprinkle with green onions.  Serve hot.

Notes:

Making sure the oil gets all over the potatoes gets them nice and crispy.  Take time to coat them all well.  I use my hands.  It’s the easiest tool.  

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