Smashed Potatoes with Garlic Oil

Total Time:
1 hr 15 min
Prep:
30 min
Cook:
45 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 2 pounds red-skinned potatoes (about 6)
  • Kosher salt
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • 3 cloves garlic, smashed
  • 2 wide strips lemon zest (removed with a vegetable peeler)
  • 2 sprigs thyme
  • 1 sprig rosemary
  • Freshly ground pepper
  • 1 tablespoon chopped fresh chives
Directions
  • Put the potatoes in a large saucepan and cover with cold water by 1 inch. Add a generous pinch of salt, bring to a simmer and cook until the potatoes are easily pierced with a knife, about 40 minutes. Reserve 1/2 cup cooking water, then drain the potatoes and return to the saucepan.

  • Meanwhile, combine the olive oil, garlic, lemon zest, thyme and rosemary in a small saucepan over medium heat. Cook until the garlic starts to sizzle, about 30 seconds. Reduce the heat to medium low and cook until the garlic has softened and browned, 2 to 3 more minutes. Remove from the heat and discard the lemon zest and herb sprigs with a slotted spoon.

  • Add the garlic and oil to the saucepan with the potatoes along with 3/4 teaspoon salt and a few grinds of pepper. Lightly smash with a potato masher, gradually adding the reserved cooking water as needed, until combined. Transfer to a serving dish and drizzle with olive oil; top with the chives just before serving.

  • Photograph by Chris Court


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    This recipe is featured in:

    The Best Thanksgiving Side Dishes