Garlic and Herb Smashed Potatoes
Thin-skinned potatoes take center stage in this dish, transformed by a crisp golden exterior and a tender, fluffy center. Infused with aromatic garlic and fresh herbs, this side dish provides a savory, textures-driven accompaniment.
Ingrédients
- 1 1/2- 2 lbs thin-skinned potatoes · red, purple, golden, Yukons, fingerlings, etc.
- 4 tbsp olive oil · divided
- 6 garlic cloves · smashed
- 1/4 cup herbs · rosemary, thyme, sage, or a combo
- Salt and pepper
- Chili pepper or Aleppo Chili Flakes
Préparation
- 1
Place whole potatoes in a large pot, cover with salted water, and bring to a boil. Simmer until fork-tender, roughly 20-30 minutes, then drain and let cool.
- 2
Preheat the oven to 200°C to hold the finished potatoes warm.
- 3
Use a potato masher or the base of a skillet to flatten the cooked potatoes until they are approximately 3/4 inch thick.
- 4
Heat 2-3 tablespoons of olive oil in a cast-iron skillet over medium heat. Sauté the smashed garlic cloves until golden, then add the herbs and cook for 45-60 seconds to infuse the oil. Set the garlic and herbs aside for garnish.
- 5
Season the infused oil in the skillet with salt and pepper.
- 6
Place the smashed potatoes in the skillet, working in batches to avoid crowding. Fry each side for 5-7 minutes until deeply golden and crispy, adding extra oil if necessary.
- 7
Transfer the fried potatoes to the oven to keep warm while finishing the remaining batches.
- 8
Once all potatoes are cooked, combine them in the skillet and top with the reserved caramelized garlic and herbs.
- 9
Finish with a sprinkle of chili flakes before serving.