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
Ingredients:
25-30 baby red potatoes
2 cloves garlic
2 shallots
3 Tablespoons olive oil
1 1/2 teaspoons kosher salt
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Instructions:
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.
Enjoy!
Thanks for stopping by, folks!
Miriam
MMMMMM,…what a wonderful & tasty recipe! The topped potatoes look amazing! Pretty too!
These look really pretty! What a great side dish!
I was wondering why they were called “smashed” and not “mashed” but one look at the picture gave me all the info I needed! We just had these potatoes last night and I was wondering what exciting thing I can do with them, but I did not know your recipe at the time. Instead we had simple baked potatoes.
I think I just died a little.
I adore potatoes. I adore onions. These photos just proved to me that something is missing in my life.
(sob)
These look wonderful! I don’t cook enough side dishes. Problem with cooking for one most of the time. But I need to make an excuse for these lovelies.
Oh my, these look wonderful and I be the aroma is enough to drive you crazy while they bake! I am also posting potatoes today, a different version, but I guess we are thinking alike! Thanks for this yummy recipe!
Yum!! Would the result be similar enough if I used non-red potatoes?
I would assume other baby potatoes would work, but big potatoes probably wouldn’t get the same amazing result.
Let me know if you try it!
Oh man these potatoes look incredible! I bet these would be a great side dish for Christmas. Yummy!
eeewww… wish i cud eat it hot off the screen…
My menu for next Friday night was ribs and garlic chicken and now I think I have to make these potatoes. Thanks!
Irene
I LOVE THESE. Period. I’ve always loved the concept of smashed potatoes but they somehow always seemed complicated. These look amazing, and easy to do. These would go great with a roasted meat with jus of some sort. The gravy and crispy potatoes sound so yum!
These little smashed potatoes look amazing!! Garlic is good with pretty much anything so I know these would be perfect for me
I am sure the bf would happy if I would make another potato side dish too, it’s like he can’t get enough potatoes!
I love these smashed red potatoes and your additions sound absolutely wonderful and flavorful!
These look divine!!
Absolutely delicious!
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I’m gonna try these with a mix of baby potatoes- red, Yukon and blue- Has anyone ever tried this and how was the result
As long as theyre mini potatoes it will be perfect!
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