Monday, July 28, 2014

Crispy smashed potatoes and roasted garlic

The box had freshly dug red potatoes thsi week, many of them very small. Small potatoes are great for smashing! First, bake the potatoes at 400 degrees until they are fork tender.  It took about 40 minutes for these small potatoes. (I've read elsewhere that you can boil the potatoes on this first step, but it seems easier to just use the oven and one pan, plus there's no water introduced into the potatoes.)
Get a glass with a large flat bottom, then smash the potatoes with it.
Paint the potatoes with olive oil, then sprinkle with salt and pepper. Put into the oven for 10 minutes.
Flip the potatoes, paint the other side with olive oil, then salt and pepper.  Cook for another 10 minutes (or longer, if you want them really crispy).
If you have leftovers, they can be warmed in the toaster oven and eaten with eggs (preferably with soft yolks).

While I had the oven on, I roasted a head of garlic from one of the past week's boxes. I cut off the top, then placed the bulb into aluminum foil. Then I put on a bit of olive oil, salt and pepper, then closed the foil to make a sealed packet.
I roasted the garlic for about an hour (the whole time the potatoes were cooking).
I put bread on the table, figuring we'd spread the roasted garlic on it, but we ended up putting it on the potatoes instead.


  1. My mom makes potatoes this way, too! Did one of you inspire the other? :)

  2. I think I first saw the idea in the Boston Globe Magazine. Your mom made them at our house after that point. I never asked where she first saw the recipe.