"Smashed" Baby Yukon Gold Potatoes with Garlic Extra Virgin Olive Oil

Posted on February 20, 2012 by Tommye Solem

Ingredients:

2 pounds baby Yukon Gold potatoes
1 tablespoon + 1 teaspoon sea salt
fresh cracked pepper to taste
1/3 cup Garlic Extra Virgin Olive Oil

Directions:

Preheat oven to 400 degrees. Cover the potatoes with water and add one tablespoon of sea salt. Bring to a full boil and cook for approximately 7 minutes or until the potatoes are tender but not mushy when pierced with the tip of a knife. Drain the potatoes thoroughly. Rub a sheet pan liberally with garlic olive oil. Place the potatoes on the sheet pan and gently crush each into a disk using the bottom of a glass that has been greased with garlic olive oil. Sprinkle with sea salt and fresh cracked papper. Drizzle liberally with the remaining garlic olive oil and bake until golden brown and crisp, approximately 15-20 minutes.

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