Smashed Tri-Color Potatoes
- Difficulty: Easy
- Servings: 4 to 5
- Nutritional Information (per serving): Calories 609, Total Fat 39 g, Saturated Fat 14 g, Carbohydrates 51 g, Dietary Fiber 7 g, Sugar 3 g, Protein 17 g, Cholesterol 45 mg, Sodium 814 mg
- Total Time: 1 hr 25 min
- Active Time: 20 min
- 3 pounds tri-color creamer potatoes
- 4 garlic cloves, peeled and crushed
- 2 bay leaves
- Kosher salt and freshly cracked black pepper, to taste
- 1/2 cup olive oil, plus extra for drizzling
- 1/4 cup (4 tablespoons) unsalted butter
- 1 cup grated Parmigiano Reggiano cheese
- Sour cream, for topping
- Fresh dill, chopped, for garnish
- Fresh chives, chopped, for garnish
- Zest of 1 lemon, for garnish
Cooking Instructions:
- Imagine the vibrant colors of tri-color creamer potatoes bursting with flavorplace them in a large pot with 4 peeled and crushed garlic cloves plus 2 bay leaves. Cover with cold water by 1 inch, salt generously, cover, and boil. Simmer until fork-tender, 15-20 minutes, for that perfect base.
- Fire up your oven to 375F (190C). Drain the potatoes (toss the bay leaves), return to the pot with the garlic, then stir in 1/2 cup olive oil, 1/4 cup unsalted butter, salt, and pepper. Grab a potato masher and smash into a chunky, irresistible texture that promises crispy edges.
- Spread evenly in a large casserole or gratin dish. Season again, drizzle with extra olive oil, and shower with 1 cup grated Parmigiano Reggiano. Bake until golden and crisp, 35-45 minutes. Serve steaming hot, crowned with sour cream dollops and fresh dill, chives, and lemon zest for a fresh, zesty finish that will wow your guests.
