Cassie’s Ruminations

Garlic Smashed Potatoes

These garlicky potatoes were an easy and flavorful side. I pan seared a large rib eye steak and finished it off roasting in the oven along side some brussels sprouts before carving it up. The potatoes I baked yesterday as I’d originally been planning this meal for then, before Shaun came home with stuffed up sinuses. I’ve typed it up below as though it was all done in one day – all that I did differently was warm the potatoes for a bit longer on the stove top. Shaun doesn’t like the texture of smashed and / or mashed potatoes, so these were all mine. If we’d had them yesterday, we would have just had them baked, but I knew they wouldn’t reheat well on their own, so I punted with this recipe. I’m glad it turned out well 🙂

Garlic Smashed Potatoes
Serves 4

4 medium white rose potatoes (about 2 lbs)
2 tbsp butter
2 cloves garlic, pressed

Preheat the oven to 400 degrees F.

Wrap each potato in aluminum foil and bake for 1-1.5 hours or until fork tender. Remove from the oven. In a saucepan, melt the butter and add the potatoes and garlic. Use a potato masher to squish the potatoes into chunky bits – there should still be quite a bit of texture, but no chunks bigger than a grape. Stir to toss well with the butter and garlic. Serve hot.