Special Crispy Garlic Smashed Potatoes

A few weeks ago I happened to catch Food Network show with Giada. One of the dishes she made really stuck in my mind. So much so, that the next time I went grocery shopping I bought fingerling potatoes. As Giada was cooking the potato dish she gave a nod to someone else, (another chef), giving them the credit for boiling fingerling potatoes in chicken broth, and then sauteing them in olive oil.  I thought that was genius. I only cook the fingerling potatoes in chicken broth on special occasion. Otherwise, I’ll boil them in water as  usual. Here is the link to Giada’s fingerling potatoes. Here is my take on the potatoes inspired from that show.

Special Crispy Garlic Smashed Potatoes
1 bag (one pound) of fingerling potatoes
8 cloves of garlic
1 quart of chicken broth
3 tablespoons olive oil
1 handful of parsley
Salt
Pepper
Squeeze of lemon juice, optional

1) Clean the potatoes and peel the garlic cloves. Place in a sauce pot with the chicken broth. Boil on medium high heat until soft and cooked through.

2) Drain potatoes (reserving broth if desired – makes for a great base for potato soup) and carefully smash each fingerling on a cutting board with the flat of a large knife.  Carefully smash garlic cloves.

3) Heat olive oil over medium heat and place garlic and potatoes in a single layer in a frying pan.  This may take two batches.  Fry for about 7 minutes on each side until brown and crispy.

4) Add salt, pepper and fresh parsley (with an optional squeeze of lemon juice) before serving. These crispy garlic potatoes are a great alternative to french fries and go great with burgers.

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Crispy Garlic Smashed Potatoes

January 19, 2011

Servings: 4

Prep: 10 min

Cook: 27 min

Total: 37 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• 1 bag (one pound) of fingerling potatoes
• 8 cloves of garlic
• 1 quart of chicken broth
• 3 tablespoons olive oil
• 1 handful of parsley
• Salt
• Pepper

Directions

• Step 1 1) Clean the potatoes and peel the garlic cloves. Place in a sauce pot with the chicken broth. Boil on medium high heat until soft and cooked through.
• Step 2 2) Drain potatoes (reserving broth if desired – makes for a great base for potato soup) and carefully smash each fingerling on a cutting board with the flat of a large knife.  Carefully smash garlic cloves.
• Step 3 3) Heat olive oil over medium heat and place garlic and potatoes in a single layer in a frying pan.  This may take two batches.  Fry for about 7 minutes on each side until brown and crispy.
• Step 4 4) Add salt, pepper and fresh parsley before serving. These crispy garlic potatoes are a great alternative to french fries and go great with burgers.