I dislike peeling potatoes for my garlic mashed recipe, so this is my new backup when I'm feeling lazy. It gives me enough of the garlic flavor without having to do nearly as much work.
Garlic & Olive Oil Smashed Potatoes (adapted from Bon Appétit, January 2007) Makes 4 servings.
2 pounds medium-size unpeeled Yukon Gold potatoes, cut into wedges
6 T olive oil, divided
5 large garlic cloves, peeled and halved
1 t fresh thyme, chopped
1. Steam potato wedges until very tender, about 30 minutes.
2. Meanwhile, heat 5 tablespoons oil in large skillet over low heat.
3. Add garlic; sauté until golden, about 6 minutes.
4. Add potatoes and thyme to skillet. Mash coarsely.
5. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
Subscribe to:
Post Comments (Atom)
You know, we always boil the potatos and while they are cooking, heat a bit of milk,butter, salt, pepper and garlic in the microwave. then mash it all together. but the thyme sounds like a GREAT addition!
ReplyDeleteHey, thanks Jen for the idea! Makes it nice and simple!
ReplyDeleteNo problem! i LOVE the short cuts. makes it seem like you slave away....but you dont! :D
ReplyDelete