If the name of these potatoes seems complicated and difficult for you to pronounce, you can call them by their other name: Good Sister Potatoes.
Why, one might ask, would these potatoes catapult me into the realm of a good sister? Well, that is a very good question, my friend. Y’see, I made these only because my sister asked me to come up with some new side dish ideas for her. And because I had some baby potatoes to cook. And these are delicious. But let’s not discuss that now, shall we?
In case you haven’t noticed, I love making desserts. You haven’t? This must be your first time here. Sure, a gal’s gotta eat, and I really do enjoy cooking, baking and desserts will always have a soft spot in my heart.
But sometimes one is forced to venture out of her cozy little sugary corner of the kitchen. Or she ventures out of her own free will. Because she is simply that good a sister. Take the other day week? I lost track. My sister and I were discussing menus and food, and she mentioned that she is on the lookout for some good side dish recipes. A million options came to mind. Then it hit me. My brother-in-law wouldn’t eat any of them.
So I took my potatoes and focused on the task at hand. Namely, creating a delicious side dish that is not-too-difficult to make, and not too adventurous for the palate.
I have to say, I couldn’t be more thrilled with how these potatoes came out. They are kind of garlicky and I say that as a good thing and totally flavorful. Best of all, they might look impressive, but actually, they are quite simple to make.
So go ahead and make these Good Sister Potatoes. Don’t, however, eat them before a date or business meeting.
You have been warned.
Garlic and Shallot Topped Smashed Potatoes
25-30 baby red potatoes
2 cloves garlic
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Boil the potatoes in salted water until just tender. Drain and set aside.
While potatoes are boiling, mince the garlic and shallots to form small pieces. Add to small bowl, then add olive oil, salt, parsley and pepper. Stir. Mixture will form a kind of loose paste.
Preheat oven to 425.
Line a baking tray with parchment paper. Place potatoes on tray. Place another sheet of baking paper on top. Take a similar sized tray and press down lightly on top of the upper piece of parchment paper. You will feel the potatoes smash under the tray. Don’t press too hard or the potatoes will be too flat!
Remove top piece of parchment paper. Top each potato with a spoonful of the garlic mixture. Bake at 425 for 25-30 minutes, or until topping is lightly brown and potatoes appear crisp.
Thanks for stopping by, folks!