Wednesday, May 15, 2013
I love baby potatoes - I think it's because I identify with them. Sure, some people might overlook them for their heftier Idaho Potato, the same way that I often get run over on the street or subway. I'm not kidding. Literally - tall people just don't look down, they look out, and then they walk straight ahead even though there is a small four-foot eleven-inch girl in front of them. It's quite annoying.
Anyway, once you actually notice them, they're so cute, you have to buy them (sort of like me, too! To know me is to love me...most the time). And on top of that, they are way easier to cook and serve than their big brethren. I'm not easier to cook (hopefully) but I think I am way easier to manuever than those big people (like my John). Plus, they always look really fancy (okay this is not at all like me but I think we've made my point by this time).
I've had these smashed potatoes on Pinterest for literally forever. As I mentioned last week, John and I have been GO GO GO since May started. Last weekend we were in Maine and this coming weekend we're going to be celebrating my sister's graduation at her college. Three weekends without really having a whole day in the house means a LOT of meal planning. Because potatoes stay so well, these are the perfect meal for our 3rd week without grocery shopping. And I love the addition of thyme. Thyme and potatoes are a perfect match!here)
1 pound baby red potatoes
1/4 cup olive oil
1 tablespoon kosher salt
3 cloves garlic, minced
6 thyme sprigs
Preheat the oven to 400 degrees F. Clean the red potatoes. In a small bowl, combine olive oil, salt, and garlic. Toss with potatoes and place on a single layer onto a cookie sheet Top with thyme sprigs (I broke mine in half so it covered most of the cookie sheet). Bake 30 minutes. Remove the thyme sprigs and remove the leaves. Scatter thyme over the potatoes. Carefully, using a large knife, smash down on each potato once.
Preheat the oven to the high broil setting. Place the potatoes back onto the cookie sheet and broil 2-5 minutes, until lightly crispy. Serve immediately.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
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