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.

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