Garlic Smashed Spuds (H is for Hot Potato)

Ok, I'm going to come clean right off the bat and say this wasn't my idea in the least.   I love twice baked potatoes.  I've yet to meet a potato I haven't liked, but the fact that they have garlic and herbs and crispy bits just puts them over the top.  You might have heard of Ree Drummond, and how she's got this little blog over at The Pioneer Woman.  I saw her recipe for Crash Hot Potatoes make the rounds on Facebook, and I thought she was absolutely brilliant.  It's all the goodness of twice baked, with about a third of the work.  Instead of baking, scooping, mashing and mixing, and refilling to bake, she boiled the potatoes, smashed them with a potato masher, added the yummy stuff and crisped them up.  Cue choirs of carb-loving angels!

Recently, I made these when I had a roast beef in the oven.  They were perfect.  First of all, who doesn't love steak and baked potatoes?  (OK, I guess vegetarians.  And Celia, who is allergic to beef and white potatoes.  But that leaves the rest of the universe to eat their shares.)   When I make a roast of any sort, I struggle with timing it -- it never goes as planned.  Even though I use a meat thermometer to make sure my meat is cooked correctly, I still use "how many minutes per pound" to get an idea of when things should be ready, and am always off.  So then how do you make sure your potatoes are still hot, but not overcooked?  Make these.

Luke boiled them on top of the stove to cook them through, prepped the garlic oil, and then finished the smash.  When the meat came out of the oven, he stuck the trays of potatoes in.  It took about 20 minutes for the oven to finish the potatoes -- which is about how long the meat needed to rest.  He took the potatoes out, I sliced the meat, and boom!  Dinner, perfectly timed.

Note: The Black Crack Garlic is optional, but so, so good.  It's organic garlic that's been fermented.  We were introduced to it by one of Neal's farm customers.  It adds its own flavor, but also a hint of "I don't know what it is, but it's good."

Garlic Smashed Spuds

2 1/2 pounds redskin potatoes
1/4 cup Kosher salt

1/4 - 1/2 c. olive oil (for pans)

Garlic oil:
-1/2 c. olive oil
-4 Tbsp garlic powder
-2 Tbsp kosher salt
-1 Tbsp pepper
-1 1/2 tsp Black Crack Garlic

Step 1: Boil the Potatoes

Wash the potatoes, and place in a pot.

Add cold water to the pot, covering the potatoes with 1" of water.  Add the salt and stir.

Bring the potatoes to a rolling boil, then turn the heat down.

Simmer  until potatoes are fork tender.  (This will take about 10-20 minutes, depending on how large your potatoes are.)

While the potatoes are cooking, prepare two baking sheets.  Cover with aluminum foil (if desired), and then spread about 1/4 c. olive oil on each sheet.

Prepare the garlic oil by mixing the spices with the second batch of oil, and stirring to combine.  Set aside so the garlic can infuse its flavor into the oil.

Using tongs, remove cooked potatoes to the prepared sheets, and roll to coat with oil.


Step 2: Smash the Spuds

Using a large serving fork (like one you'd use to serve meat), gently crush the potatoes.

Apply the garlic oil to the top sides of the potatoes.

Bake in a 425°F oven.

-If your oven has been on a lower temperature (like for a roast), there is no need to wait for it to preheat back to 425°.  Just put the potatoes in, and turn up the oven.  They'll take about 20 minutes to get brown and crispy edges.

-If you are baking them by themselves, preheat the oven.  If the potatoes go into the oven already at temperature, they will only take 10-15 minutes to crisp.

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