For 3 years, I had the pleasure of managing our local farmers’ market association. By having such a close connection to farmers and food producers, I learned much more than I could have ever imagined. It was a backstage pass into the businesses and lives of those who feed us.
As you can imagine, my market days were filled with many conversations about farming, food and of course, cooking. It was Kalan from Lucky Dog Organic Farm in Hamden, NY who turned me on to the smashed potato (if baked potatoes & French fries crossed this would be the result). Ever since, we’ve been major fans and continually turn others on to this quick, fun and delicious way to eat them.
Be sure to make extra for reheat with breakfast. No joke, these potatoes reheated with two runny eggs on top is just perfection. Use any variety of potato you’d like – I happen to be partial to the fun colors. Just be sure to find ones that are similar in size, preferably small to medium.
Red, White & Blue Garlic-Thyme Smashed Potatoes
GLUTEN, GRAIN & SOY FREE, PALEO FRIENDLY
VEGAN AND DAIRY FREE WHEN MADE WITH COCONUT OIL
6 small-medium (1½lbs) potatoes
1 tablespoon and 1 teaspoon sea salt
4 tablespoons (2oz) butter
4-6 cloves garlic, minced
1 tablespoon fresh chopped thyme (dried is fine too)
½ teaspoon black pepper (or fresh cracked black pepper, to taste)
- In a large pot, over high heat, add whole, clean potatoes and 1 tablespoon sea salt; cover 2 inches or so with cold water. Bring to a boil; let boil for 25-35 minutes until fork tender. Once potatoes are cooked, drain well and allow to cool to handle.
- Preheat oven to 450°F. Lightly grease a baking sheet with butter. Place potatoes on pan and gently smash with a potato masher. A jar or ladle will also do the job. Potatoes should be flat and busted through the skins.
- In a small pot, over medium-high heat, melt butter. Once melted and gives a slight sizzle, add garlic; stir to prevent burning. Remove from heat; add thyme, 1 teaspoon salt, pepper and stir.
- Pour a little of the butter-garlic mixture onto each potato. Bake for 20-25 minutes – top of potatoes should be golden brown.
Quick Tips: Look for Adirondack blue and red potatoes at market – the flesh actually matches the skin. Potatoes of color are a better choice as they provide carotenoids which act as antioxidants in the body. You could also make them with sweet potatoes (just use small ones). Also, conventional potatoes can contain up to 35 pesticide residues – so be sure to buy organic.
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