Thanksgiving Sides: Garlic-Herb Smashed Potatoes
Do you love French fries and mashed potatoes?
Well my friends, Smashed Potatoes are a combination of both of these delectable treats.
And just like the Prosciutto Cranberry Brussels Sprouts we made yesterday, they’re a perfect Thanksgiving side dish in only 30 minutes! Just imagine these soft, yet crispy potatoes, seasoned with butter and fresh herbs, next to your tender slices of turkey, with gravy running under them. Yum!
We’re carrying on with our week of Thanksgiving sides at Cooking On The Weekends. Next up: Red Wine Braised Chestnuts and Pearl Onions.
(Not sure I really want to know if you don’t love French fries and mashed potatoes .)
Garlic-Herb Smashed Potatoes
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
- 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.)
- 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.
- 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.
- 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.)
- Sprinkle the potatoes with a bit of salt and pepper.
- 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.)
- 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.)
- Serve warm.
Â©2012 Cooking On The Weekends/BlazingBright, Inc.
You should be able to find Melissa’s Produces’ Baby Dutch Yellow Potatoes all over right now.
This is not a sponsored post. If you’ve been following my blog for a while, you’ve likely learned by now that I simply love Melissa’s Produce and Idaho Potatoes.