Smashed Red Potatoes
Yield: 4-6 side dish servings or about 40 appetizers
Cook Time: About 40 minutes
Tips: To help potatoes smash more evenly, make a few small vertical slits around sides of potatoes with a pointed paring or steak knife (optional).
Suggestion: May be served as as appetizer or side dish.
Ingredients
- 2 lbs. small red potatoes (1 to 1 1/2 inches in diameter)
- 3 tablespoons butter
- 3 cloves garlic, minced
- 1 tablespoon fresh thyme leaves (without stems)
- 3 tablespoons olive oil
- salt and pepper to taste
Directions
Preheat oven to 500° F.
Rinse and gently scrub potatoes. Place potatoes on a rimmed baking sheet. Pour 3/4 cup water into the baking sheet and tightly cover with aluminum foil. Bake for 30 minutes or until potatoes poke easily through the aluminum foil with with a sharp pointed knife or tines of a fork. Remove aluminum foil and blot any remaining water in pan dry with a paper towel.
Rinse and gently scrub potatoes. Place potatoes on a rimmed baking sheet. Pour 3/4 cup water into the baking sheet and tightly cover with aluminum foil. Bake for 30 minutes or until potatoes poke easily through the aluminum foil with with a sharp pointed knife or tines of a fork. Remove aluminum foil and blot any remaining water in pan dry with a paper towel.
While potatoes are cooling, melt butter in a sauce pan. As soon as butter has melted, add garlic and sauté until light golden brown (about 1 minute). Remove from heat and stir in thyme.
Drizzle oil over the potatoes, rolling the potatoes to coat. Evenly space potatoes on baking sheet. Using another baking sheet, press down firmly over potatoes, flattening potatoes until they are 3/8 to 1/2-inch thick (alternatively, a potato masher or flat bottom of a drinking glass may be used, smashing one potato at a time). (Tip: To make potatoes smash more evenly, using a small pointed knife (such as a paring knife or steak knife), poke about 4-5 small vertical slits around sides of potatoes before smashing.)
Spoon butter, garlic and thyme mixture over potatoes. Season to taste with salt and pepper. Return potatoes to oven (uncovered) and bake for another 5-10 minutes or just until potatoes and garlic are lightly browned (be careful not to burn garlic). Serve immediately.
Drizzle oil over the potatoes, rolling the potatoes to coat. Evenly space potatoes on baking sheet. Using another baking sheet, press down firmly over potatoes, flattening potatoes until they are 3/8 to 1/2-inch thick (alternatively, a potato masher or flat bottom of a drinking glass may be used, smashing one potato at a time). (Tip: To make potatoes smash more evenly, using a small pointed knife (such as a paring knife or steak knife), poke about 4-5 small vertical slits around sides of potatoes before smashing.)
Spoon butter, garlic and thyme mixture over potatoes. Season to taste with salt and pepper. Return potatoes to oven (uncovered) and bake for another 5-10 minutes or just until potatoes and garlic are lightly browned (be careful not to burn garlic). Serve immediately.