smashed potatoes with garlic and parsley
This recipe was prepared by Myrna Sheikowitz for our May 2014 meeting.
yield
8 serving(s)
method
Bake
Ingredients For smashed potatoes with garlic and parsley
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5 lblarge red skinned potatoes (each 2 1/2 to 3 inches in diameter)
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1/2 colive oil (plus additional)
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8 lggarlic cloves, minced
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1 1/2 tspsalt
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3/4 tspground black pepper
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2 Tbspchopped fresh parsley
How To Make smashed potatoes with garlic and parsley
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1Coat 13X9X2 inch glass baking dish lightly with olive oil. Cook whole potatoes in very large pot of boiling salted water just until tender, about 40 minutes. Drain.
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2Arrange potatoes close together in prepared dish. Using fork, press each potato firmly in center to expose flesh, making indentation about 1 inch deep
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3Whisk 1/2 cup oil, garlic, salt, and pepper in small bowl to blend; drizzle over potatoes. (Can be made 2 hours ahead. Let stand at room temperature.)
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4Preheat oven to 400. Bake potatoes until crisp and brown on top, basting occasionally with oil mixture in dish and adding up to 3 tablespoons more oil if potatoes seem dry, about 1 hour 10 minutes. Sprinkle with parsley. Serve hot.
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5Great for a party: The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.
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