May 15, 2011

Crispy Smashed Garlic and Herb Roasted Red Potatoes

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French fries are a total weakness of mine, and I am sure many others, but these potatoes smashers will keep you snacking till the plates gone.

French fries are an American staple in the world of food. Everywhere you go there is normally some variation of French fries, curly fries, sweet potato fries, and waffle fries... I could go on forever. Well recently I saw this new technique for a baby potato version of a fry and alas the smashed baby potato was born (well for me at least).
The idea seemed so simple and yet created a very enticing visual when placed at a cocktail party or buffet. Like normal fries, they had the same consistency, a dipping sauce and are picked at like finger foods but the look of this large (baby) smashed fry just invited curiosity and packs a lot more crunch and spices in each bite than an ordinary fry.

The garlic and herbs blended with the spicy kick of the sriracha chili dipping sauce is a wonderful mix. Paul and I ate these up so quickly it was almost upsetting I didn’t make a second batch.

Being that we liked these so much we're defiantly planning on making them more often for company, a side dish to dinner or even for a burger-type bar-b-q. Make plenty, trust me... they go quick.
Crispy Smashed Garlic and Herb Roasted Red Potatoes
Recipe and photos by A Healthy Jalapeno


Ingredients
12 to 15 baby red potatoes
1/4 teaspoon red chili flakes
6 cloves garlic, finely chopped
2-3/4 tsp. kosher salt
1/2 cup extra-virgin olive oil


Put the potatoes in a large saucepan (preferably in one layer) and cover with at least an inch of water. Add 2 tsp. kosher salt to the water. Bring the water to a boil over high heat, reduce to a simmer, and cook the potatoes until they are completely tender and can be easily pierced with a metal or wood skewer. Make sure they are cooked through but don’t overcook. The total cooking time will be 30 to 35 minutes.


While the potatoes are cooking, set up a double layer of clean dishtowels on your countertop. As the potatoes finish cooking, remove them individually from the water, and let them drain and sit for just a minute or two on the dishtowels.

Fold another dishtowel into quarters, and using it as a cover, gently press down on one potato with the palm of your hand to flatten it to a thickness of about 1/2 inch. Repeat with all the potatoes. Don’t worry if some break apart a bit; you can still use them.
Cover a large rimmed baking sheet with aluminum foil; put a sheet of parchment on top of the foil. Transfer the flattened potatoes carefully to the baking sheet and let them cool completely at room temperature.
Heat the oven to 450°F. Alternatively, if you have a convection function, turn it on and set the temperature at 400°F. Sprinkle the potatoes with about 3/4 tsp. salt and pour the olive oil over them. Lift the potatoes gently to make sure some of the oil goes underneath them and that they are well coated on both sides.

Roast the potatoes until they’re crispy and deep brown around the edges, about 30 minutes if using a convection oven, 30 to 40 minutes if roasting conventionally, turning over once gently with a spatula or tongs halfway through cooking. Serve hot.
Spicy Dip
1 teaspoon sriracha chili sauce
1/4 cup mayonnaise
1/2 cup sour cream
Enjoy!

3 comments:

Georgia | The Comfort of Cooking said...

Laura, these smashed potatoes look so delicious and simple! Wonderful side dish recipe. I'm so glad to have found your blog and am going to explore more of your recipes! :)

Laura Jeanne said...

Thanks Georgia! They were wonderful and so crispy, just the way I like them.
I love your blog by the way... I will be stopping by more often!

Mr Bunny Chow said...

these look amazing will have to give them a try over Christmas