Patatas aplastadas crujientes con ajo

Ingredientes

• 2 lb yukon gold potatoes (medium sized (optional yellow potatoes))
• 10 c water
• 3 tbsp salt
• 6 cloves garlic (peeled and minced)
• 3 tbsp vegetable oil
• 4 tbsp unsalted butter (melted)
• 3 tbsp garlic oil (from above)
• 1/2 tsp dried thyme
• 1/2 tsp dried oregano
• 1/2 tsp salt

Preparación

1. 1

   --- Boiling potatoes ---

2. 2

   Clean potatoes under running water and brush off dirt.

3. 3

   Add water into a large pot over medium high heat and bring to a boil. Add the potatoes carefully and make sure there’s enough water to fully cover the potatoes.

4. 4

   Continue to boil until potatoes are tender and are pierced with a fork (about 30-45 minutes depending on potato size).

5. 5

   --- Garlic oil ---

6. 6

   While your potatoes are boiling, make the garlic oil. Peel all the garlic cloves and add them into a food processor. Pulse until all the garlic pieces are minced. You can also use a garlic press to mince the garlic. If you don’t have either, you can use a knife to mince the garlic into very tiny pieces.

7. 7

   In a mason jar or a glass airtight container, add the minced garlic and top with vegetable oil.

8. 8

   Marinate the garlic in the oil for at least 30 minutes to infuse.

9. 9

   --- Butter garlic sauce & assembly ---

10. 10

    Preheat the oven to 425 °F.

11. 11

    Combine the melted butter, garlic oil, thyme, and oregano in a small bowl and whisk until incorporated.

12. 12

    Brush on about 1/3 of the butter garlic sauce directly onto the sheet pan and sprinkle ¼ tsp salt on top.

13. 13

    Transfer the potatoes onto the brushed sheet leaving about 2 inches in between each potato. Brush a little oil on the underside of the metal turner to prevent sticking. Center the turner on top of one potato and gently use another tool (like a potato masher or an end of a wooden spoon) to press down on the turner to carefully crush the potato evenly to a ½ inch thickness. Carefully slide off the turner to keep the shape of the potato intact. Repeat with all the potatoes.

14. 14

    Brush another 1/3 of the butter garlic sauce on top of the smashed potatoes generously. Sprinkle on ¼ tsp salt on top of the potatoes.

15. 15

    Place sheet pan in the middle rack of the oven for 20 minutes. At this half way point, use a spatula to carefully flip the potatoes. Brush the last 1/3 of the butter garlic sauce over the potatoes and continue to bake for another 20 minutes.

16. 16

    The potatoes should be golden brown and crispy on the top, but not burned. Garnish with herbs and bake during the final 3 minutes, or after baking if desired. Remove from the oven and serve immediately.