Crispy Smashed Potatoes That Will Change Your Life

Ingredients:

12 fingerling potatoes or mini potatoes

1 tbsp unsalted butter

1 sprig easy rosemary, sage, thyme

1 shallot

3 cloves garlic

1 tbsp oil

Kosher salt

Freshly cracked black pepper

Water as needed to blanch the potatoes

Tools needed:

Cutting board

Sharp knife

Large saute pan

Stock pot

Stove top

Strainer

How to make it:

Blanch the potatoes in salted water (2 tbsp kosher salt for 6 qt water) for 7-10 minutes until tender. I test doneness by piercing it with a paring knife. No resistance when pierced indicates a fully cooked potato. Strain potatoes from the water when they are fully cooked and place on a clean kitchen towel to cool slightly.

When the potatoes are cooled enough to handle, gently “smash” them with the heel of your hand. Smash down just until the potato flattens and starts the split.

Warm a large saute pan over medium high heat. Add 2 tbsp oil and the potatoes. Add 2 tbsp unsalted butter, salt and pepper. Cook on the first side for roughly 2-3 minutes. We want these potatoes to have a nice caramelized crust on the outside. Once nice and golden brown, flip over and add shallots and garlic. Season again with salt and pepper. Top with torn rosemary leaves and cook for an additional 2-3 minutes. Once this side is nice and brown, put all the goodies in the pan on a plate. Drizzle all the melted butter in the pan over the potatoes and enjoy!

Goes great with baked chicken.

Logan