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Parve
Easy
6 Servings
Allergens 
No Allergens specified
1 Hour
Diets
When you’re looking for a potato dish that’s nicer than the average, this is what you’ll want to turn to. Smashed potatoes really look nice for an elegant presentation, but here’s the secret: They’re incredibly easy to make! My take on smashed potatoes uses simple ingredients — garlic, shallots, and herbs — to create a really exquisite flavor.
25–30 baby red potatoes
2 cloves garlic or 2 cubes Gefen Frozen Garlic
2 shallots
3 tablespoons Gefen Olive Oil
1 and 1/2 teaspoons Haddar Kosher Salt
1 teaspoon dried parsley flakes
1/4 teaspoon black pepper
Boil the potatoes in salted water until just tender, about 20 minutes, depending on size. Drain; set aside.
While potatoes are boiling, mince garlic and shallots. Place into a small bowl; add oil, salt, parsley flakes, and pepper. Stir until a loose paste forms.
Preheat oven to 425 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Place potatoes onto prepared baking sheet. Place another sheet of parchment paper over potatoes. Using a similar-sized baking sheet, press down lightly on the upper piece of parchment paper. You will feel the potatoes smash somewhat under the sheet. Don’t press too hard or the potatoes will be too flat!
Remove upper piece of parchment paper. Top each potato with a spoonful of garlic mixture. Bake for 25–30 minutes, or until topping is lightly brown and potatoes appear crisp.
Reproduced from Real Life Kosher Cooking by Miriam Pascal with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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