Smashed Potatoes with Garlic Oil

Name: Smashed Potatoes with Garlic Oil
Prep time: P0Y0M0DT0H30M0.000S
Cook time: P0Y0M0DT0H45M0.000S
Total time: P0Y0M0DT1H15M0.000S
Yield: 6 to 8 servings
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

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Level: Easy
Total: 1 hr 15 min

Prep: 30 min
Cook: 45 min

Yield: 6 to 8 servings

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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

Courtesy of Food Network Magazine