By Kelly Bogard
There are about a bazillion ways to make potatoes. They are such a versatile vegetable. Think about it. Boil them. Bake them. Fry them. Roast them. You get the idea.
The number of flavor combinations is endless, too. There is always the old standby, salt and pepper. Or maybe you are looking for something a little more zesty like seasoned salt and cayenne. Sour cream and cheese are musts on any baked potato I eat.
This week, I wanted to try something a little different. Fun yet sophisticated, if you will. Part dress up and part party hardy.
These potatoes are so neat: crispy on the outside, fluffy on the inside and warm all over. The spice blend also lends them to being a great side for most all proteins. Of course, as a Texas girl, I am partial to a good steak.
In a small bowl, combine the olive oil, garlic and thyme. I prefer to use fresh herbs, but if you are going to use dried thyme, reduce the amount used to 1/3. In this case, it would be 1 teaspoon. Dried herbs have a more concentrated flavor so less is needed.
I am a huge fan of these potatoes and their savory crispness. And as the cool evenings become more frequent, I think it is time I start using the oven a bit more. In fact, I am so glad I made these today so they can go with dinner tonight. From all of us at Texas Table Top, enjoy!
Recipe: Smashed Potatoes
Summary: Warm, crunchy baked potatoes with a punch of flavor
- 1-1/2 lbs. fingerling size new potatoes
- 1/4 cup olive oil + some for baking sheet
- 1 tbsp. dried garlic
- 1 tbsp. fresh thyme, minced
- salt and pepper to taste
- Wash potatoes and move to a large pot
- Add water to cover potatoes in the pot about 1-2 inches above tops
- Move pot to burner and boil potatoes until fork tender
- Remove from heat, drain water and place hot potatoes on baking sheet drizzled with olive oil
- Let potatoes cool for approximately 30 minutes
- In a small bowl, combine remaining olive oil, thyme and garlic
- Once cooled, use a drinking glass to smash potatoes to the baking sheet
- Season with salt and pepper and cover with oil mixture
- Bake in 400-degree oven for 30 minutes, flipping potatoes after 15 minutes
- Serve warm
Cooking time (duration): 0 hour(s), 45 minutes
Number of servings (yield): 4-6