Oil-poached garlic may not have glutamates in it to qualify under the scientific definition of umami, but it certainly has deliciousness, so I think it applies. My favorite part about making smashed potatoes is boiling the potatoes in advance so when dinnertime rolls around, all I have to do is smash and season these and they’re done in 30 minutes. The garlic can be done in advance too. Use the remaining oil in salad dressings or to roast vegetables.
Garlic Smashed Potatoes
- Cooking and Prep: 1.5 h
- Serves: 8
Prepare the Garlic Smashed Potatoes
Place garlic in your smallest pot and cover with olive oil.
Turn heat to low and simmer until garlic is fragrant and fork-tender, about 10 minutes.
Remove garlic from the oil and reserve.
Cover the potatoes with cold water in a large pot and bring to a simmer. Cook until fork-tender, around 45 minutes. Drain potatoes.
Preheat oven to 400°F (200°C) and line two baking sheets with Gefen Easy Baking Parchment Paper.
Smash each potato with the heel of your palm or with a plate or pot, then arrange in a single layer on the baking sheets.
Sprinkle with salt and mushroom powder, then drizzle with three to four tablespoons of the reserved garlic oil.
Bake for 30 minutes or until browned and crispy.
Remove from oven and transfer to a platter. Drizzle with soy sauce and top with reserved garlic and parsley.
Dried mushrooms are available in grocery stores, usually in the produce aisle. Grind in a spice grinder or blender (Magic Bullet/Nutribullet, even if usually used for dairy, is probably okay, but ask your rav) until finely ground and use on chicken and meat for an insane umami boost. I know it’s not heimish, but it’s gooooood.
Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger