Recipe: Garlic-Basil Smashed Potatoes

GARLIC-BASIL SMASHED POTATOES

"This is my favorite way to eat spuds. Look for those small bags of pre-washed mini potatoes. I like the ones that have a mixture of yellow, red and blue potatoes. Food writer Susan Sampson ran this flavor combo in 2005, adapted from a recipe by Food Network star and cookbook author Bob Blumer (bobblumer.com).

Bob, a Torontonian living in California who travels the world in search of food, has this to say: "I brown the potatoes to within an inch of their lives, drizzle with olive oil at the end with wild abandon, and hold back somewhat on the garlic (though this is the first time in my life that I have ever found cause to hold back on garlic)."

In my version, I amp up the garlic and basil, slash the oil and make flaky salt key."



1 (1 1/2 lb) bag mini potatoes
1 tbsp extra virgin olive oil, plus more for drizzling
1 tsp flaky sea salt, or to taste
Minced cloves from 1 head garlic
Chopped leaves from 1 bunch fresh basil

Preheat the oven to 400 degrees F.

In a small roasting pan or medium baking dish, toss the potatoes with 1 tbsp oil, then sprinkle with salt.

Roast in the oven until the potatoes are fork tender inside and crispy outside, 45 to 60 minutes, depending on the size of the potatoes.

Using a fork, gently press each potato just until it pops. Transfer the potatoes to a serving dish, along with any oil and salt in the roasting pan. Add the garlic and basil and, if desired, drizzle with a little more oil. Stir gently until well combined.

Makes 4 to 6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Toronto Star Cookbook by Jennifer Bain