Garlic and Herb Smashed Potatoes

• TP1 1/2- 2 lbs thin-skinned potatoes · red, purple, golden, Yukons, fingerlings, etc.
• OO4 tbsp olive oil · divided
• GC6 garlic cloves · smashed
• H1/4 cup herbs · rosemary, thyme, sage, or a combo
• SPSalt and pepper
• CPChili pepper or Aleppo Chili Flakes

Préparation

1. 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. 2

   Preheat the oven to 200°C to hold the finished potatoes warm.

3. 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. 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. 5

   Season the infused oil in the skillet with salt and pepper.

6. 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. 7

   Transfer the fried potatoes to the oven to keep warm while finishing the remaining batches.

8. 8

   Once all potatoes are cooked, combine them in the skillet and top with the reserved caramelized garlic and herbs.

9. 9

   Finish with a sprinkle of chili flakes before serving.