Serves: Makes 6 servings
- ⅓ cup olive oil
- 3 cloves garlic, pressed or minced
- 2 pounds small red potatoes, scrubbed
- Coarse sea or kosher salt
- ½ cup sour cream
- ¼ cup minced mixed fresh herbs (tarragon, parsley, chives, thyme, and/or oregano)
Procedures:These twice-cooked potatoes take on a delicious combination of textures, creamy-soft on the inside, crispy on the outside. Be sure to pick the smallest potatoes you can find, I like the baby red potatoes, but small yellow or white thin-skinned potatoes will work as well. This definitely isn’t the place to use bigger russet baking potatoes.
- Stir together the olive oil and garlic and warm gently in the microwave or over low heat for 1 minute. Set aside at room temperature to infuse for 1 hour, stirring once or twice.
- Preheat the oven to 400°F. Line a large baking sheet with a silicone baking mat or parchment paper.
- Place the potatoes in a large pan of cold salted water and bring to a boil over high heat. Decrease the heat to medium and simmer for 15 to 18 minutes, until the potatoes are quite tender but not falling apart. Drain the potatoes and let cool slightly.
- While the potatoes are still warm, use the side of a heavy cleaver or the bottom of a small skillet to evenly smash the potatoes to about ¾ inch thick, keeping them intact. Set the potatoes in a single layer on the baking sheet. Drizzle the garlic oil over and sprinkle with salt to taste. Roast the potatoes for about 25 minutes, until nicely browned and crisp, turning the potatoes halfway through.
- Arrange the smashed potatoes in small piles on individual plates, topping each serving with a dollop of sour cream and a sprinkling of herbs.