Smashed Potatoes with Garlic and Parsley

Club Recipes

By
@Greatchoices

This recipe was prepared by Myrna Sheikowitz for our May 2014 meeting.


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Serves:

8

Method:

Bake

Ingredients

5 lb
large red skinned potatoes (each 2 1/2 to 3 inches in diameter)
1/2 c
olive oil (plus additional)
8 large
garlic cloves, minced
1 1/2 tsp
salt
3/4 tsp
ground black pepper
2 Tbsp
chopped fresh parsley

Directions Step-By-Step

1
Coat 13X9X2 inch glass baking dish lightly with olive oil. Cook whole potatoes in very large pot of boiling salted water just until tender, about 40 minutes. Drain.
2
Arrange potatoes close together in prepared dish. Using fork, press each potato firmly in center to expose flesh, making indentation about 1 inch deep
3
Whisk 1/2 cup oil, garlic, salt, and pepper in small bowl to blend; drizzle over potatoes. (Can be made 2 hours ahead. Let stand at room temperature.)
4
Preheat oven to 400. Bake potatoes until crisp and brown on top, basting occasionally with oil mixture in dish and adding up to 3 tablespoons more oil if potatoes seem dry, about 1 hour 10 minutes. Sprinkle with parsley. Serve hot.
5
Great for a party: The potatoes can be boiled and smashed ahead of time, leaving only the baking to do once guests arrive.

About this Recipe

Course/Dish: Potatoes
Main Ingredient: Potatoes
Regional Style: American