Garlicky and Crispy Smashed Potatoes
Prep Time: 5 mins | Cook Time: 35 mins | Course: Dinner | Servings: 4-6
Smashed potatoes are the new french fry. These little gems are crispy and golden and smattered with lots of garlic. Try these with remoulade sauce for a very grown-up “french fry”. Inspired by Bee at Rasamalaysia.com
1 ½ lbs baby red and gold potatoes
¼ cup olive oil (I used a garlic flavored olive oil)
Salt and pepper, to taste
7 cloves garlic, minced
Parsley, chopped
In a medium sized saucepan, cook potatoes over moderate heat for 15 minutes or until tender when pierced with a knife. Preheat oven to 450*. Place cooked potatoes on a baking sheet with some space between for smashing. Smash or press down with a flat bottomed cup or glass. Drizzle with the olive oil, sprinkle with salt, pepper and garlic. Bake for 20 minutes or until a crispy golden color tinges the tops of them. Remove from the oven and top with the parsley. Serve with ketchup or better yet remoulade sauce.
Remoulade Sauce:
