CRISPY OVEN SMASHED POTATOES

INGREDIENTS

2 pounds yellow potatoes (small to medium)

1 tablespoon kosher salt

4 tablespoons olive oil

4 cloves garlic, crushed

Freshly ground black pepper

chopped parsley or chive to garnish

Directions

Preheat oven to 425F.

Place potatoes in a large pot. Fill the pot with water until the potatoes are submerged and there is water and inch above the potatoes. Add 1 tablespoon of salt to the pot. Over medium-high heat, bring the potatoes to a boil. Cook the potatoes until they are easily pierced by a fork, about 20-25 minutes.

While the potatoes are cooling, add 3 tablespoons of olive oil to a small pot along with the garlic. Over medium heat, bring the olive oil to a simmer. Cook for about 5 minutes, until the garlic is lightly brown and fragrant. Turn off the heat, remove the garlic, and set aside.

Once the potatoes have cooked, drain them in a colander and let them dry and cool for 5-10 minutes.

While the potatoes are cooling, drizzle 1 tablespoon of olive oil over a rimmed sheet pan and spread it around so the oil is evenly distributed.

Evenly distribute the potatoes over the sheet pan, leaving a little space between each potato so there is room for them to spread. Using a potato masher, or the bottom of a glass cup, smash each potato to about 1/2 inch in height (thinner potatoes will be more crispy).

Using a basting brush or spoon, brush each potato with a good amount of garlic infused olive oil. Season the potatoes with salt and pepper.

Place the potatoes in the oven and bake until the potatoes are nice and golden on the edges, about 25-30 minutes.

Garnish with parsley or chives.