Baby potatoes

Garlicky smashed potatoes

I still have to meet one single person who does not like potatoes .. I love them and can eat them in any form . Be it grilled, baked, roasted , hash deep fried…. So when my dear blogger friend Sonal from simplyvegetarian777 suddenly asked for a potato recipe for a last minute collective ( she was very clear that she wanted Potatoes as the star & visible and not hidden in the recipe ) I realized that I did not have even a single one in my blog which showcased the humble potato ..
So here I am with my very first JUST POTATO RECIPE .

These garlicky smashed potatoes are perfect for those quick appetizers as well as elegant enough for those special occasions and get to gathers and surely a crowd pleaser and very quick and easy to make ..
I have kicked up a notch with some fresh garlic and red pepper flakes

Garlicky smashed potatoes

For these incredibly tender on the inside yet amazingly crisp on the outside potatoes I have used small red potatoes along with yellow baby potatoes… A table spoon of fresh crushed garlic and a tablespoon of fresh rosemary ( you can use any herb of your choice ..

Garlicky smashed potatoes

To prepare these potatoes you will be needing

300 grams baby potatoes ( I used red as well as Golden potatoes )
1/4 cup cooking oil ( I used Olive oil )
1 tbs freshly chopped Rosemary (you can use any herb of your choice)
1 tbs fresh chopped garlic ( optional )
1 tbs red pepper flakes or as per taste
Salt as per taste ..

Method ::
1. Generously cover potatoes with cold water in a 3-to 4-quart pot and add 1 tablespoon salt.
Boil until almost tender, 10 to 15 minutes. Drain potatoes.
OR
Microwave the potatoes on high for 4 minutes ( I used the microwave )

2. Place potatoes on a plate or baking sheet . Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
3. Heat oil in a 12-inch heavy skillet over medium-high heat.
4. Transfer potatoes with a spatula to the skillet.
6. Add salt , red pepper flakes , fresh garlic and rosemary .then lower heat to medium-low and cook, turning once, until golden brown.
5. It took me about about 20 minutes to do both the sides ..

ALTERNATIVELY
Preheat oven to 450 degrees F.
Lightly oil a baking sheet or coat with nonstick spray.
Place potatoes onto the prepared baking sheet and carefully smash the potatoes until flattened but still in one piece.
Top with oil, salt, red pepper flakes , garlic and thyme.
Place into preheated oven and bake for 18-20 minutes, or until golden brown and crisp.

Garlicky smashed potatoes

This one’s a sure crowd-pleaser, for the holidays and beyond And really I see no reason why you shouldn’t make this at the most earliest convenience…..

Make Ahead Tips
You can boil and flatten the potatoes the night before.

Store them in a container, lightly covered, in the fridge.

Next day bring the potatoes to room temperature and cook either in the pan or in the oven …

Garlicky smashed potatoes

“Cooking is like love: It should be entered into with abandon or not at all.” — Harriet van Horne

Garlicky smashed potatoes

Garlic flavored, hot and spicy lasaniya batata / Garlicky baby potatoes is a delicious curry from the state of Gujarat. I especially love this for its combination of potatoes and garlic as Garlic gives a very distinctive flavor to these potatoes.

Prep time: 10 mins. Cook time: 20 mins, Total time: 30 mins

Serves : 3-4 as a side dish

Ingredients For making paste:

Garlic – 8-10 large cloves
Ginger – ½ inch piece
Dry roasted Peanuts – 2 tablespoons
Sesame seeds – 1 teaspoon
Red chili powder – 2 teaspoon

Other ingredients:

Baby potatoes – 300 grams (around 15 small potatoes, you can even use regular potatoes cut in quarter )
Oil – ½ tablespoon + 1 tablespoon
Cumin seeds – ½ teaspoon
Dried red chili – 2-3
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Cumin powder – ½ teaspoon
Salt – to taste
Water – ½ cup
Cilantro or coriander leaves finely chopped for garnishing

Instructions

Boil baby potatoes till tender .
Make a smooth paste with garlic , ginger, peanuts, Sesame seeds & chili powder using little water
Sauté the boiled and peeled potatoes in ½ tablespoon of oil till they browned evenly. Remove it to a plate and keep aside .
In the same pan heat remaining oil and add cumin seeds. Once the sizzle, add dried chili and cook for 30 seconds.
Then add prepared paste with all spice powders (turmeric powder, cumin-coriander powder) and salt. Mix well.
Cook the paste till raw smell of ginger garlic goes away and oil starts to ooze out from the sides.
Now add potatoes and water.
Once gravy starts to a boil, cover the pan and cook for 4-5 minutes. Check to see if more water is needed .
Just before serving add cilantro and switch off the stove.

Serve these garlicky potatoes with poori , roti or paratha along with steamed rice and lentils as a full meal.