Smashed Herb Red Potatoes

I think it's a tie between potatoes and pasta in the competition of Laura's favorite carbs. I absolutely love potatoes. And literally any kind. Mashed, cheesy, baked, fried... you name it. My mom (also a lover of potatoes) came up with this dish, and I only tweaked it slightly to make it my own.

This recipe combines red potatoes with fresh parsley, thyme, garlic, and lemon. I start out by frying them in a little oil and then finish off baking them in the oven. These have great flavor, melt in your mouth, and actually pair great/use the same herbs as the pork chop recipe I posted last week. Preheat the oven to 450 degrees. Prep the potatoes by boiling them until they're fork tender. Don't overcook them, because you don't want them to fall apart as you fry them. Once they're done drain and let them cool. Mince your garlic and chop your fresh herbs in the meantime.

Once cool push down slightly on the potatoes on a flat surface to smash them. Don't press too hard and break the potato all the way apart. If you do it's no big deal - but try to keep them in tact if possible. Heat some oil in a large skillet over medium heat and sauté the garlic for a couple minutes. Add the potatoes and fry for about 3 minutes on the top then flip and fry for a couple minutes on the bottom. Don't crowd the skillet, fry in batches if needed.

Transfer potatoes to a lightly greased baking sheet. Top with garlic from the skillet and your chopped parsley and thyme. Bake for about 30 minutes.

While the potatoes are baking make your sauce. Bring chicken broth, fresh lemon juice, some additional parsley, thyme, salt and pepper to a boil in a small saucepan. Turn down heat and simmer for about 10 minutes.

Once potatoes are done, remove from the oven and let cool. Drizzle with the sauce and serve! Enjoy!

Smashed Herb Red Potatoes

 

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Prep time

5 mins

Cook time

45 mins

Total time

50 mins

 

Serves: 3

Ingredients

• 5-6 small red potatoes
• 3 cloves of garlic, minced
• 2 tbsp. fresh parsley, chopped (divided)
• 2 tbsp. fresh thyme, chopped (divided)
• 1-2 tbsp. olive oil
• 1 cup chicken broth
• ¼ cup fresh lemon juice
• salt and pepper to taste

Instructions

1. Preheat oven to 450 degrees.
2. Boil potatoes until just fork tender.
3. Drain and let cool.
4. Slightly smash potatoes on a flat surface.
5. Heat olive oil in a large skillet over medium heat.
6. Sauté garlic for 2 minutes.
7. Add potatoes and fry for 3 minutes on one side then flip and fry for 2 minutes on the other.
8. Add more olive oil as needed.
9. Transfer potatoes to a lightly greased baking sheet.
10. Top each potato with garlic from the skillet, 1 tbsp. of the parsley, and 1 tbsp. of the thyme.
11. Bake for 30 minutes.
12. While potatoes are cooking prepare your sauce. Bring chicken broth, lemon juice, remaining herbs, salt and pepper to a boil. Reduce heat and simmer for 10 minutes.
13. Once potatoes are done, remove from oven and let them cool.
14. Drizzle top with sauce and serve.

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