Monday, January 12, 2015

Garlic Smashed Crispy Potatoes

I have confession to make. Sometimes when I go out to eat at a restaurant, I don't particularly like any of the entree options, and I just want to order a couple of the side dishes. Thus making a complete meal. Of course, I don't do this. But boy do I want to. Maybe that's why I like going for sushi so much, because it's just a never ending train of side plates filled with just the right amount of something before moving onto the next. At home I am perfectly fine whipping up some simple chicken breasts seasoned with nothing but salt and pepper as long as there is a good side dish to go along with it. That's where these crispy smashed potatoes come into play. They are so simple to throw together, and who doesn't like a smooth potato baked to a perfect crisp? It's the best of both worlds. 

Garlic Smashed Crispy Potatoes

  • 1 lb. small baking potatoes
  • 2 tbsp. olive oil
  • 1-2 garlic cloves, minced
  • 1/2 tsp. Italian herb seasoning
Place potatoes in a large pot and cover with water. Bring to a boil and then lower to a simmer, cooking until soft, about 10-12 minutes. 

Drain potatoes and place onto a baking sheet sprayed with non-stick cooking spray. Using a flat sided spatula, press down firmly on the potatoes until flattened to about 1/2-inch thick.

Preheat the oven to 450 degrees F. Whisk together the olive oil, garlic, and seasoning in a small bowl, the drizzle over the potatoes. Bake in the oven for 18-20 minutes until crispy.

Serve warm with your favorite main dish. 

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