Recipe

1-1/4-pound Idaho Baby Dutch Yellow Potatoes, washed

4 tablespoons unsalted butter, softened

1 tablespoon finely chopped, fresh herbs (I like to sage and thyme)

1/2 teaspoon finely minced garlic

1/8 teaspoon sea salt

3 tablespoons olive oil, divided

Freshly ground black pepper to taste

1. Bring water to a boil in a medium-sized steamer. Pllace the washed potatoes on the rack and cover. Steam until the potatoes are tender, 10 to 15 minutes. (You can check this with a fork -- if the prongs slide out easily, they're done.)
2. While the potatoes are steaming, in a small bowl, mix the butter with the herbs, garlic, 1/8 teaspoon of sea salt, and freshly ground black pepper to taste. Set aside.
3. When the potatoes are done, coat the bottom of a large sauté pan with 2 tablespoons of the olive oil. Place the potatoes in the pan, with at least an inch between them. Drizzle the remaining tablespoon of olive oil on top of the potatoes.
4. Use a meat mallet or the bottom of a your smallest sauté pan to gently press down on the potatoes. They will crack and become flat on both sides. (Don't press to hard, as you don't want them too thin, and you want them to stay as intact as possible.)

5. Sprinkle the potatoes with a bit of salt and pepper.
6. Turn the heat to medium-high and sauté the potatoes until the bottoms are nicely browned, 8 to 10 minutes. Then very gently, with a flat-bottomed spatula, turn the potatoes over and cook until the other side is nicely brown, about 5 minutes. (The second side will brown more quickly because the pan will be hotter at that point.)

7. Remove the pan from the heat and add about 1 teaspoon of the garlic-herb butter to the top of each potato. (See photo above the recipe.)
8. Serve warm.

http://cookingontheweekends.com/2012/11/thanksgiving-sides-garlic-herb-smashed-potatoes/

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