Sunday, February 26, 2017

Smashed Baby Red Potatoes

Before we relocated, I began getting rid of magazines, dozens and dozens of them.  I tore out all sorts of recipes and stuck them in a folder to add to my personal cook book.  This recipe is in that folder and I just bought herbs and a variety of baby potatoes plus we are grilling rib eye steak tonight.

This is simple enough that if you are entertaining you can at least boil the potatoes in advance.  You can also make them ahead entirely and have them ready for the oven after guests arrive.

In my estimation, any single herb or combination of herbs will do, just base it on what you are serving with them.  You could even use only minced chives or only minced parsley and serve with a side of sour cream for dipping.  Tonight though, I used Thyme.

Rinse the 2 lbs Baby Potatoes and place in a pot and cover with cool water.  Add to the pot,  3 Smashed Cloves of Garlic, 6-8 Sprigs of whatever Herb you plan to use and a 1/4 Cup Salt.  Bring to a boil over medium high heat, reduce heat and simmer until tender.  Strain potatoes and discard the garlic and herbs.  Leave the potatoes in the strainer for 10 minutes in order for them to dry off.  They will be crispier that way.

Preheat oven to 425.  To a sheet pan, add 2 Tbl Olive Oil.  Place potatoes in a single layer on a sheet pan.  Using either the heal of your hand - or I used the flat side of my meat tenderizer - flaten each potato until it is the thickness of 1/2".  Brush upward facing side with 1 TBL Olive Oil.  Season with Salt and Pepper.  Roast in the hot oven for 25-30 minutes until golden brown.  I turned the potatoes over about half way through cooking.  

While the potatoes are roasting, mix together, 2 TBL Unsalted Butter, 1 Tbl minced Fresh Parsley, 2 tsp chopped Thyme, 1 tsp chopped Rosemary, 1 Pressed Garlic Clove, 1/2 tsp Salt, 1/4 tsp pepper.  When potatoes are golden brown, place on serving platter and brush them with the herbed butter.  Serve immediately.  

NOTE:  If you don't prefer the uncooked garlic, you can omit it all together and instead before roasting, quarter lengthwise 2 bulbs of Shallots and place the separated the layers to the pan.  Red Onion will work as well.   

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