Smashed Potatoes with Garlic Infused Olive Oil

This is probably one of the easiest recipes we’ve posted yet. Just four ingredients (two of which are salt and pepper) and you don’t need a peeler or whisk, not even a knife to cut the potatoes. Simply boil, smash and bake. Plus, the one thing this dish has over any baked or mashed potato is the crunchy texture on the outside. Not only does it offer the combination of crispy edges and tender insides drizzled with the flavor of garlic olive oil, but there’s no need for butter at all. Healthy, easy and flavorful; what else works as a great side dish for a busy holiday meal?

INGREDIENTS

• 2 pounds Yukon Gold potatoes
• 1 tablespoon plus 1 teaspoon sea salt
• 1/3 cup Olive This! Garlic Olive Oil
• fresh ground pepper to taste

DIRECTIONS

Preheat the oven to 425 degrees F.

Put all potatoes in large pot and cover with water.  Add one tablespoon of sea salt and bring to a full boil. Cook for approximately 12-15 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife.  Drain the potatoes thoroughly.

Rub a rimmed baking sheet liberally with garlic olive oil.  Place the potatoes on the sheet pan and gently crush each potato using the bottom of a heavy glass.

Sprinkle the smashed potatoes with the remaining sea salt and fresh cracked pepper to taste. Drizzle each potato liberally with the remaining garlic olive oil and bake until golden brown and crisp on the edges, about 15-20 minutes. Serve immediately.

SERVES 4-6

Have a comment?  We’d love to hear from you.  Have you tried this dish?  Do you have a variation that you think others will enjoy?  Leave us a comment below.