RCP: Smashed potatoes with Basil, Garlic and Olive Oil
Posted: Tue Apr 01, 2014 1:59 pm
These are not the "splats" that have also been called "smashed potatoes", but are essentially coarsely mashed roasted potatoes. They're from a Bob Blumer recipe on the Canadian Food Network. I served them with roasted duck confit and mixed a bit of the duck fat in with the potatoes for an even better taste.
Smashed Potatoes with Basil, Garlic and Olive Oil
16 baby potatoes in their skins
6 cloves garlic, minced
1/3 cup fresh basil leaves, minced
1/4 cup olive oil (or a mixture of olive oil and melted duck fat)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Roast the potatoes at 400°F (200°C) for 30-40 minutes, until cooked through and crispy on the outside.
Meanwhile, in a bowl, combine the garlic, basil, olive oil, salt and pepper. Once they are done, add the roasted potatoes and mash with a fork or potato masher. Leave the potatoes in small chunks, rather than completely mashed. Add the duck fat, if using, and toss thoroughly so that potatoes are completely coated with the oil and herbs. Serve immediately.
Makes 4 servings (or 2 if you're really hungry).
Smashed Potatoes with Basil, Garlic and Olive Oil
16 baby potatoes in their skins
6 cloves garlic, minced
1/3 cup fresh basil leaves, minced
1/4 cup olive oil (or a mixture of olive oil and melted duck fat)
1/2 tsp salt
1/2 tsp freshly ground black pepper
Roast the potatoes at 400°F (200°C) for 30-40 minutes, until cooked through and crispy on the outside.
Meanwhile, in a bowl, combine the garlic, basil, olive oil, salt and pepper. Once they are done, add the roasted potatoes and mash with a fork or potato masher. Leave the potatoes in small chunks, rather than completely mashed. Add the duck fat, if using, and toss thoroughly so that potatoes are completely coated with the oil and herbs. Serve immediately.
Makes 4 servings (or 2 if you're really hungry).