Tuesday, September 10, 2013

459. Smashed Potatoes

Smashed potatoes are rustic little round potatoes, boiled, slightly smashed, seasoned, then roasted to get a crispy golden border and jacket.
You can easily flavor them with whatever you fancy. Plain butter and salt are especially good. Salt and vinegar. Garlic and herbs. Cheeses of all sorts. Go wild.
In this recipe, I flavored the potatoes with powdered garlic and dried thyme. It was the perfect accompaniment to a fantastically roasted chicken.
To prepare ahead, you can boil and smash the potatoes up to a day ahead, keep them refrigerated until ready to roast.


1 kg round red potatoes
1/4 cup olive oil
3/4 tsp salt
1/2 tsp thyme
1/2 tsp garlic powder


In a medium pot, bring potatoes to a boil over high in salted water. 
Reduce heat and cook at a rapid simmer until potatoes are tender when pierced with a knife, about 20 to 30 minutes; drain. 
Gently smash potato under the bottom of a mug so that it is flattened but still in one piece (edges will split). Repeat with remaining potatoes.
Preheat oven to 450F. 
Combine the salt, powder garlic, and thyme with the olive oil. 
Place potatoes on sheet and brush tops with the flavored oil. 
Bake until crisp and golden, 45-60 minutes, flipping them halfway through. 
Serve along side your favorite roast chicken or meat.

صحة و عافية

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