Smashed Garlic Potatoes
From hollymayb 15 years ago
- 40 minutes to make
- Serves 2
I first had this dish at Tom Douglas' fabulous 'Lola' in Seattle. It's served there as a side for breakfast, but you could have it with dinner. Great way to use leftover potatoes. This is my recreation. Prep time includes initial cooking and cooling time if not using leftovers.
Ingredients
- 4 smallish yukon gold potatoes, baked or steamed and cooled shopping list
- olive oil shopping list
- garlic powder shopping list
- salt & pepper shopping list
- OR, if you have roasted garlic hangin round, pulse some of that up with your olive oil... mmmmm shopping list
How to make it
- Use last night's leftover potatoes, or:
- Puncture potatoes several times each with a fork and single wrap in foil. Bake @ 400F for 1 hr, then unwrap and let cool.
- Place potatoes on a lightly greased baking sheet
- With a saucer, small plate or the heel of your hand, gently press down on each potato until it is 'smashed'; approx. half it's original width
- Drizzle generously with olive oil
- Sprinkle very liberally with garlic powder
- Sprinkle with coarse sea salt and freshly ground pepper
- Bake at 450F for 30-40 minutes. The outside will be crispy and golden, the inside... just perfect...
- Serve with bacon & eggs, or a sausage/tomato/sage scramble, or a la Tom Douglas... with octopus. (Hey- don't knock it till you try it!)
The Rating
Reviewed by 4 people-
My Husband and I eat them with steak. They are wonderful and it keeps me from loading them with butter or sour cream. They get my 5
Thanks,
Ferri
cookinggood
in Leesburg loved it
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I am a sucker for anything with garlic... Just as long as everyone else is eating it too. Well .. I don't really care if they do or not...;-)~ Great post Holly....... Jim
PS.. I hear ya about the red skinned potatoes... they are too wa...more
jimrug1
in Peoria loved it
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