This was, like so many recipes I make, thrown together with items that were on their way out.
Typically, when people do "smashed potatoes" they tend to be smaller -- pish, I say! For my recipe, I use Yukon Gold Potatoes; I do try and get smaller ones, simply because they cook faster, but I mainly go with this variety because of their rich flavor and naturally smooth, buttery texture.
The way I make this, it serves roughly 4 people -- depending on how greedy people get! If you want leftovers, I'd double this baby!
Ingredients:
8-10 Yukon Gold Potatoes
Herby Butter Sauce:
4 tbsp. room temperature butter, unsalted
3-4 tbsp. olive oil, or infused olive oil (I use olive oil from garlic confit)
4-6 cloves garlic confit; alternatively, 1 1/2 tsp garlic powder
4-5 sprigs of thyme, more or less to taste
kosher salt
black pepper
Optional, but HIGHLY encouraged...
Lemon Crème Fraîche:
1/3 cup crème fraîche
1/2-1 lemon, juiced
FIRST: Boil the potatoes until fork-tender. Boil water and cook the potatoes for roughly 30-40 minutes, depending on the size of the potatoes. Once fork-tender, remove the potatoes from the water and let cool.
THEN: Take out two baking sheets and line them with parchment paper. Preheat the oven to 425 degrees. Meanwhile, take the butter, olive oil, garlic confit/powder, thyme, and salt and pepper, and whisk together until smooth in a small ramekin.
THEN: Using a large glass or mason jar, press down on each of the potatoes until smashed. You can press harder and get a really messy, totally-mashed-up look, or keep them neater and each potato separate by using less force. Generously pour the Herby Butter Sauce over the potatoes and, if desired, sprinkle with parmesan cheese.
MEANWHILE: To make the Lemon Crème Fraîche, take the lemon juice and crème fraîche and stir until completely combined in a small bowl. Set aside.
FINALLY: Cook in the oven until the edges are crispy and golden brown, about 30-50 minutes. Serve hot, and if desired, drizzle with the Lemon Crème Fraîche above.
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