I love, love, loved these potatoes: super crispy and salty on the outside, soft and creamy potatoeness on the inside. Very, very satisfying. My potato loving son loved these too, but my husband thought they were too greasy and placed his on a napkin to drain. I liked the oil just fine. Next time, though, I think I'll smash the garlic more to hopefully infuse more of its flavor into the oil. Plus, I will probably follow Culinate's instructions and microwave the potatoes instead of boiling them.
I will definitely be making these babies again.
Crisp and Tender Smashed Potatoes
--Adapted from Culinate
- 2 pounds, about 8 medium-small, red potatoes
- 1/4 cup olive oil
- 2 garlic cloves, smashed and peeled
- salt & pepper to taste
- water for boiling
Preheat oven to 400 degrees Fahrenheit.
Place potatoes in a large heavy saucepan and cover with water. Add about 2 tablespoons of salt to the water. Bring to a boil over medium-high heat and boil for about 30-40 minutes, or until a sharp knife inserted into a potato slips out easily.
While the potatoes boil, place a small saucepan over medium-low heat. Pour in the olive oil and garlic cloves. Heat garlic cloves, stirring occasionally, until they turn light brown. Remove pan from heat and set aside.
Drain off the hot water. Place potatoes on a baking sheet. Using the bottom of a mug, carefully smash each potato. Some will break into pieces, and some will just smoosh a little.
Remove the garlic cloves from the oil and either discard or save for another use. Drizzle oil evenly over the smashed potatoes. Salt and pepper potatoes to taste.
Roast potatoes at 400 degrees for 25-35 minutes, or until crisp and brown on the edges.
Makes 4-6 servings.