14 hours ago
Thursday, May 31, 2012
I don't know why these smashed potatoes are so popular, but I guess it's the twice baked thing.
You boil the little new potatoes first (about 20 minutes).
Smash each spud down with a fork, then brush them with olive oil, sprinkle with kosher salt and your favorite fresh herbs. Here I used thyme.
Then bake on a sheet pan at 400F for 20 minutes or so, until they are nice and crispy.
Drizzle with the oh, so magical truffle oil (try to find the good stuff from Italy made with REAL truffles, a little goes a long way). And serve.
Everyone goes nuts for these.