Smashed Baby Red Potatoes With Ancho Chiles And Dry Jack Cheese Recipes

SMASHED BABY RED POTATOES

Smashed Baby Red Potatoes image

Crispy on the outside, silky on the inside, these aren't your everyday roasted potatoes.

Provided by Lisa Cericola

Time 45m

Yield Serves 8

Number Of Ingredients 11

Ingredients

2 pounds baby red potatoes
4 rosemary sprigs
3 garlic cloves, smashed
¼ cup plus ½ tsp. kosher salt, divided
¼ cup extra-virgin olive oil, divided
2 tablespoons unsalted butter, melted
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons chopped fresh thyme
1 teaspoon chopped fresh rosemary
1 garlic clove, minced
¼ teaspoon black pepper

Steps:

Preheat oven to 425°F. Place potatoes, rosemary sprigs, smashed garlic, ¼ cup of the salt, and water to cover in a 3-quart saucepan. Bring to a boil over high; reduce to medium, and simmer until potatoes are tender when pierced with a fork, 10 to 15 minutes. Drain; discard rosemary sprigs and smashed garlic.
Brush a rimmed baking sheet with 2 tablespoons of the oil. Arrange potatoes on prepared baking sheet. Using the heel of your hand, lightly crush potatoes until they are about ½ inch thick. Brush with 1 tablespoon of the oil. Bake in preheated oven until golden brown and crisp, 25 minutes.
Stir together butter, chopped parsley, thyme, rosemary, minced garlic, pepper, and remaining 1 tablespoon oil and ½ teaspoon salt. Brush mixture over potatoes, and serve immediately.

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