The other night I made the spiciest shredded buffalo chicken to go on whole wheat buns. My mouth was on fire, my throat was burning, I couldn’t even finish my sandwich! Hubs loved it, he had seconds but he can handle the heat. I, apparently, can not. I did, however, enjoy the heck out of these potatoes. Tender on the inside with crispy skin on the outside, even though they take a while to make, they were worth it!
I love the smell of olive oil in a pan with garlic. Mincing the garlic and then adding it to the pan to saute is like creating magic. It instantly smells amazing, and there’s something therapeutic about using a wooden spoon to gentle stir everything. I could just do that all day long.
These potatoes make a great side for just about anything – roasted chicken, shredded buffalo chicken sandwiches like we had, whatever. If you have a few red potatoes left from another meal, this is a great way to use them up. You could even do these for breakfast – they reminded me of crispy Sunday morning hash browns!
Boiled potatoes that are then smashed, drizzled in oily goodness and then roasted
- Red potatoes - how many you use depends on how large of potatoes you have
- Olive oil - extra virgin - I didn't measure, but maybe 3 tablespoons? Adjust as needed for number of potatoes
- 2 cloves garlic, minced - increase or decrease depending on your number of potatoes
- Rosemary - I used dried and gave it a firm rub between fingers before adding to oil, about 1 heaping tablespoon
- Salt & pepper
- Preheat oven to 450
- Clean potatoes well, but leave the skin on! It gets crispy in the oven!
- Add potatoes and water to pot and bring to boil
- Boil until fork tender
- Drain potatoes and let them cool for a bit
- While cooling, heat oil on stove top on medium heat and mince your garlic
- When oil is hot, add garlic and stir to saute lightly
- Crush the rosemary (or whatever dried herb/s you are using) between fingers and add to oil, stir
- Arrange potatoes on a shallow baking pan leaving an inch or so in between to allow for smashing
- Using a bowl and some muscle, smash your potatoes. Mine were about an inch or so thick, but the thickness will vary based on size of potato and just how hard you press down
- Using a brush or spoon, drizzle the oil and herbs all over the now smashed potatoes. Gently lift the potatoes with a spatula to get the oil underneath to prevent sticking.
- Sprinkle salt and pepper
- Place pan into heated oven for about 20 minutes, or until golden brown and skin is crisp.
Yes, I did burn my garlic a bit (in the oven). I tell you what though, if it’s supposed to not taste great when burnt, it was still delicious when I tried it! Perhaps when you are oiling the potatoes, do not add the garlic. No one complained though.