Smashed Potatoes

Thanks to Susie Fishbein, author of Kosher by Design Teens and 20-Somethings for sharing this recipe!

You can buy dried rosemary already crushed, but if yours isn’t, put 1 teaspoon regular dried rosemary on a cutting board and chop finely with your knife.

Ingredients:

1 1⁄2 pounds small red baby bliss or fingerling potatoes with skin, brushed clean with paper towel
water to cover
1  tablespoon plus 1 teaspoon kosher salt, divided
1⁄2  teaspoon coarsely ground black pepper
1⁄2  teaspoon crushed dried rosemary
1⁄2  cup olive oil, divided
8  cloves fresh garlic, thinly sliced

Directions:

1. Cut any large potatoes in half. Place the potatoes into a large pot. Add just enough water to cover. Sprinkle with 1 tablespoon kosher salt.
2. Bring to a boil and cook for 20 minutes or until the largest potatoes are easily pierced with a fork.
3. Meanwhile, in a small bowl combine 1/2 teaspoon kosher salt, pepper, and rosemary. Set aside.
4. Pour the potatoes into a strainer and drain off the water. Place on a jelly roll pan.
5. Return the empty pot to the stove. Add half the oil (1/4 cup) and the sliced garlic and heat over medium. Cook until the garlic is golden, about 15 seconds, making sure the garlic does not brown. Remove it with a slotted spoon or spatula and set aside.
6. Using the bottom of a measuring cup or your palm, smash each potato — be careful, they will be hot. Carefully place the potatoes in a single layer in the pot. You will need to do this in batches. Cook the smashed potatoes until they start to become golden, 3–4 minutes. Flip with a metal spatula, scraping the bottom of the pot, and cook until golden on the second side, 3–4 minutes. Remove to the jelly roll pan. Heat remaining oil. Cook the second batch of potatoes.
7. Place the finished potatoes on platter. Sprinkle on the rosemary mixture and garlic.

Parve. Yields 4 servings.

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