Fork Smashed Olive Oil Potatoes
Jason Weaver
| Ingredients: | |
|---|---|
| 8 | medium sized Yukon gold potatoes |
| 1 | tablespoon fresh thyme |
| 3 | tablespoons high quality extra virgin olive oil (have the bottle around too in case you need more) |
| Sea salt and fresh ground pepper | |
Preheat the oven to 375 degrees F. Wash the potatoes and prick with a fork a few times. Place them on a baking sheet and bake in the oven until you can insert a knife into them and it does not meet any raw (crunchy) potato in the center. Remove them from the oven and allow to cool before peeling. This can be a day or more in advance.
When ready to serve, peel and rough chop the potato with a knife. Place the potato in a sauté pan with 1 tablespoon of olive oil, heat the pan, and stir the potatoes with a fork, being careful to not make a perfect puree. When they are hot you can add the fresh herbs and adjust the consistency of the potato “smash” with more of the olive oil.
The potato is a perfect foil for the flavor of good olive oil and fresh thyme. It is also much healthier this way than with butter and cream. A unique flavor too!
Serves 4
Category: Side Dishes