Garlic Roasted Smashed Potatoes

Pioneer Woman’s “Crash Hot Potatoes” are one of my favorite things – I just love ’em!!  But I got to thinking the other day, maybe… just maybe… I can make them even better.  (I know – sacrilege, huh?)  But how?  As far as I’m concerned, the only thing that could make those crispy little savouries any better is – yep, you guessed it – Roasted Garlic.   (In retrospect, I should have called this year’s Vegan MoFo “Roasted Garlic MoFo.”)  But how?  Then it hit me – the other day, my kids’ Gramma and I spent all day canning fruit and I bought a new melon-baller to core the pears (works like a charm, by the way).  A melon-baller was the perfect tool to make my little garlic-infused darlings.  After that, it was super easy to put everything together.

Beside a melon-baller and the obvious kitchen equipment, you will need:

• Small, round potatoes – I used Yukon Golds
• Garlic Cloves, peeled and gently smashed – 1 for each potato
• Olive Oil
• Kosher Salt
• Rosemary, or other herbs (optional)

Step 1 – Cork: 

Preheat oven to 450°.  Using the small end of the melon-baller, carve out a core.  You will do this in two motions – the first removing the skin and a round “cork” which you will be replacing later, and second a deeper core where the garlic clove will go.  Once you have cored the potato and removed both pieces, place a clove of garlic in the cavity.  Drizzle a little bit of olive oil over the garlic clove and sprinkle with just a little kosher salt.  “Recork” the potato.

Once all your potatoes are prepared, place them all on a foil-lined cookie sheet an inch or two apart.  (I kept the extra little core pieces and put them in too.)  Lay a couple pieces of rosemary between the potatoes.  Cover the whole cookie sheet tightly with aluminum foil and put it into the hot oven for 25 minutes.

Step 2 – Smash

Take the sheet of potatoes out of the oven, uncover and smash them with the bottom of a plate or bowl.  Don’t get all crazy and mash them – just smash them until they are about 1/2 -3/4 inch thick.  Drizzle each potato with a little more olive oil and sprinkle with kosher salt.  You can add a little chopped rosemary or other herbs at this time, or just leave them as-is.  Put everything back into the oven uncovered and bake for another 20-25 minutes.

Step 3 – Potato Heaven

Take the potatoes out of the oven and serve. The garlic will be fully roasted, the potatoes will be crispy and tender, and your kitchen will smell delicious.