I almost never blog anymore. But last night’s potato dish which I adapted from several different online recipes was so tasty that I had to write it down so I can cook it again and again. It was simple and delicious and a little different from the way we normally eat this humble fruit of the earth.
Note: You will want SMALL potatoes for this recipe to work best.
Also note: I’m not great with exact units of measure, so play with this recipe a bit to suit your own taste. You can’t ruin it. And I think you will find the flavor is fabulous!!
Roasted Smashed Potatoes
a bunch of baby red potatoes (mine fit into a 9 x 13 pan with space left over)
1 cup chicken broth
garlic/parsely/thyme (other herbs if you like)
Choose a pan for cooking the potatoes which allows them to fit in a single layer with room to spare – you will want “elbow room” because they will expand during the smashing step. Coat pan with some nonstick olive oil spray. Lay potatoes in pan, pour chicken broth over potatoes, and roast at 450 degrees for about 30 minutes. I covered them with aluminum foil about halfway through cooking, but you could cover for the entire time. Potatoes are done when fork easily pierces the potato.
When they are done roasting, most of the chicken broth should be absorbed. If there is a bit left in the pan it will serve to flavor the potatoes during the next part of the cooking process. Using a spatula or bottom of a glass, smash each potato till they are about 3/8-1/2″ tall.
Into a microwave safe small dish pour some olive oil, and add a couple tablespoons of butter and some garlic powder/parsley/thyme. (You could also heat olive oil and butter in a small saucepan/skillet and add fresh minced garlic and cook for a few minutes. But the microwave and garlic powder method was delicious and much simpler.) Drizzle the olive oil/butter mixture atop the smashed potatoes and then sprinkle with sea salt and cracked pepper. Return the potatoes to the oven for 10-15 minutes till they are a bit browned. Enjoy!!