Why have regular potatoes when you can have smashed potatoes? These potatoes are the best of bother worlds; you get the crispy and crunchy exterior potato skin and the soft, tender potato center. These potatoes are a crowd pleaser and make the perfect side dish for either meat or fish. Keep reading for the full recipe!
Recipe
Ingredients
2 Lbs fingerling potatoes
4 Cloves garlic, minced
1 Tbsp butter or vegan butter
3 Tbsp olive oil
1 Lemon, juiced
1/4 Cup parsley, chopped
Salt and pepper to taste
Directions
Preheat your oven to 400F and line a baking sheet with parchment paper (or grease with non-stick spray)
Add the potatoes to a medium sauce pot, add enough water to the pot to cover the potatoes and boil for 20 minutes or until the potatoes are fork tender
Once the potatoes are cooked, strain the water from the pot and add the potatoes back to the pot for 5 minutes (this helps to evaporate the water from the potatoes)
Spread the potatoes evenly out on the lined baking sheet
Use the base of a cup or any flat object to smash the potatoes (just enough to break the skin)
Drizzle the potatoes with olive oil, salt and pepper. Bake for 20-28 minutes or until golden and crispy.
While the potatoes bake, begin to prepare the lemon garlic sauce. Place a sauce pot on medium heat and add the butter and oil to the pot to heat for 2 minutes. Then add the garlic and 1 tsp salt to the pot and still continuously until the butter melts.
Once the sauce reaches a low simmer, lower the heat to low and add the juice of 1 lemon.
When the potatoes are golden and crispy, remove from the oven and add them directly to the pot with the sauce. Toss to fully coat the potatoes, plate and serve.