Skip to main content

SMASHED FINGERLING POTATOES

 Ingredients:

1½ pounds small yellow fingerling potatoes
5 tbsp extra virgin olive oil, separated
3-4 garlic cloves, smashed
8-10 sprigs thyme, fresh
2-3 tablespoons chives, fresh chopped
freshly ground black pepper and salt to taste

 Directions: 

  • Preheat the oven to 450°F
  • Rinse and scrub the potatoes under running water. Leave the skin on.
  • Place the potatoes in a large pot of cold salted water.
  • Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size.
  • Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out.
  • Add  3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated.
  • Allow to cool down, in the pot, for about 10 minutes.
  • Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan.
  • Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
  • Use a potato masher, a fork or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
  • Add a few springs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the tops.
  • Bake in a preheated oven set at 450°F for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
  • Once they are golden brown, remove from the oven, sprinkle generously with garlic chives, and serve immediately.

 

 

Comments

Post a Comment

Popular posts from this blog

CREAMY MAC-AND-CHEESE

Ingredients 2 tbsp butter 1/4 tsp garlic powder 1/4 tsp white pepper 1/4 tsp paprika 1/4 tsp mustard powder Kosher salt and freshly ground black pepper 2 c heavy cream, room temperature 8 oz Colby Jack cheese, shredded 4 oz sharp Cheddar, shredded 1 lb baby shell pasta Directions In a large saucepan over medium heat, melt the butter. Add the garlic, white pepper, paprika, mustard powder. Add salt and freshly ground black pepper, to taste. Cook for a few minutes to let the flavors bloom, and then slowly stir in the heavy cream.  Bring to a simmer, stirring occasionally, and cook until slightly thickened, about 8 minutes. Add the cheeses and stir until melted, then remove from heat. Stir in the pasta and toss until thoroughly combined. Season with salt and pepper, to taste.                                              Here is how mine turned out:  ...
Post a Comment
Read more

OREO CHEESECAKE BITES

Note: Prepare to make this everyday after you make it because they are addicting. I have never made cheesecake anything before this. It isn't like your traditional cheesecake where you would need the pan. Ingredients: 36 OREO Cookies, divided 1/4 cup butter or margarine, divided 4 pkg. (8 oz. each) of cream cheese, softened 1 cup sugar 1 cup sour cream 1 tsp. vanilla 4 eggs 1/2 pound (8 oz) chocolate candy coating  1. Preheat oven to 325°F. 2. Line a 13x9" baking pan with foil, with ends extending over sides. Finely crush 24 cookies (I placed them in a food processor and crushed them finely). Melt 1/4 cup butter; mix with crumbs. Press onto bottom of prepared pan. 3. Beat softened cream cheese and sugar with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, beating after each just until blended. Chop remaining 12 Oreo cookies. Gently stir into batter; pour over crust. 4. Bake for about 45 minutes or until center is almost set. Let cool (I stu...
Post a Comment
Read more

TIRAMISU

Ingredients: 500gr Mascarpone cheese (approx. 1 lb.) 6 pasteurized eggs 2 packages savoiardi lady fingers 3 Tablespoons sugar 2 shots Cognac or Brandy (2 oz)* 6 cups coffee, espresso sized cups (about 8 oz) 4 Tablespoons powdered unsweetened cocoa. * I substituted the alcohol with vanilla extract Directions: Bring all ingredients to room temperature. Make the espresso and poor it into shallow flat-bottomed bowl. Add one shot of cognac, one teaspoon cocoa, and allow to cool to room temperature.Separate egg yolks and whites. In the first mixing bowl, beat egg yolks and sugar until creamy white. Add mascarpone and 1 shot of cognac and mix until blended. Leave this mixture in the bowl.In the second mixing bowl, beat eggs whites until fluffy. If you use pasteurized eggs, this may take a while.Fold beaten egg whites into mascarpone mixture. Mix only enough to blend. Over mixing will deflate the egg whites.Quickly dip a savoiardi in the espresso bowl. To get the right amou...
Post a Comment
Read more