Do you like to smash things? Weird question perhaps, but certain things are good for smashing, like plates at a Greek wedding, or smashing the world record for the most Pi places memorized, or smashing new potatoes and roasting them in chili garlic butter. If that last option sounds appealing to you, try these chili garlic smashed potatoes, I promise you will love them, I don’t feel it’s possible not to. You could smash the plate afterwards too, but I happen to like this plate and what a mess that would be!
Little beauties, little buttery delights just plucked from the ground. The skin of new potatoes just peels away so easily from its flesh, resulting in a crispy skin with a supple interior. A farm down yonder a few miles grew these treats as well as lamb bratwurst that just blows your mind. There is something so enrapturing about eating a meal that’s 100% local, or even coming close. In such a world where most of our food is imported and transported across the continents, it’s special and secure feeling to eat food grown close by. What doesn’t make sense to me is that I can get walnuts from California for a lower cost than walnuts from my next door neighbour. I guess it’s just all the more push to start growing our own food if that option is there.
- 1 lb new potatoes
- 3 garlic cloves, minced
- ¼ C ghee or butter
- 3 thai chilis or 1½ tsp chili flakes
- ½ tsp sea salt
- Preheat oven to 425F & Boil a pot of water.
- Add potatoes to the boiling water and cook for 10 mins. until just soft
- In a bowl of ice water, immerse the potatoes allowing them to cool
- With a flat spatula or the side of a knife apply a bit of pressure to the whole potato until it starts to flatten, careful not to smash them too hard ( red potatoes tend to fall apart easier than yellow fleshed)
- Melt butter with garlic and chili
- Lay potatoes on a baking tray and coat with this mixture.
- Roast in the oven for about 15 minutes finishing on broil for a few minutes
- Salt, pepper and enjoy!
