Crispy Herby Smashed Potatoes
Estimate, per serving
- Cal
- 240
- Protein
- 3.2g
- Carbs
- 28g
- Fat
- 12g
- Sodium
- 320mg
- Fiber
- 2.4g
Ingredients
- thin-skinned potatoesYukon or fingerling
- 5/8 lb
- olive oildivided
- 1 5/8 tbsp
- garlicsmashed
- 2 cloves
- fresh herbsrosemary, thyme, sage
- 1/8 cup
- salt and pepper
- to taste
- Aleppo chili flakes
- to taste
Method
- 01Simmer whole potatoes in salted water until fork-tender. Drain and cool.30 min
- 02Smash each potato to about ¾ inch thick.
- 03Warm the oil in a cast-iron skillet over medium. Swirl the garlic until golden, add the herbs for 1 minute, then set both aside.
- 04Season the oil with salt and pepper. Fry the potatoes in batches, seasoning the tops, until deeply crisp on both sides. Add oil as needed.12 min
- 05Pile the potatoes back in. Chop the fried garlic and scatter with herbs and chili flakes. Serve hot.