Have you ever gone to someone's house, eaten something they've prepared, gone home, went to bed, dreamt of what you ate, woke up, drove to the market and bought all of the ingredients so you could make it yourself at home? I do that all the time, but then again, thinking and dreaming about food is pretty much my entire existence. These smashed potatoes my neighbor made the other day were no exception... they are red potatoes, flattened with a masher, drizzled with olive oil and sprinkled with fresh garlic, grated parmesan, herbs and salt and pepper... and they turn perfectly crunchy in the oven. Go away french fries, these are perfect for the upcoming football season.
Because that's what time it is, my friends. Football and school lunches and seasonal Starbuck's drinks and Halloween stuff already in stores (with Christmas decorations no doubt 5 minutes away). You can't fool us, 90-degree-weather, fall is gonna get you. (Sorry, I talk to toddlers all day long.)
Jen's Crispy Smashed Potatoes
2 lbs. baby red potatoes (about 24), washed
Extra virgin olive oil
5-6 cloves of garlic
Salt and pepper
Preheat oven to 450 degrees. Place potatoes in a large pot of salted water. Bring to a boil, and simmer for about 10 minutes, until potatoes are fork tender. Brush a large baking sheet with olive oil. Place the potatoes about an inch apart on sheet. Using a potato masher (or a large fork), gently smash potatoes. Drizzle the tops with olive oil. Crush garlic with a press, and sprinkle a little on each potato. Sprinkle the tops with Italian herbs, salt and pepper and Parmesan. Bake for 20 minutes, until potatoes are golden and crispy.