Fork Smashed Olive Oil Potatoes

Jason Weaver

8medium sized Yukon gold potatoes
1tablespoon fresh thyme
3tablespoons 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