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Recipe by Michal Frischman

Garlic Smashed Potatoes

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Garlic Smashed Potatoes
Parve Parve
Easy Easy
8 Servings
Allergens

Contains

- Soy - Gluten
1 Hour, 30 Minutes
Diets
- Vegetarian - Pescatarian

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.

Ingredients

Main ingredients

  • 2 pounds (1 kilogram) mini yellow potatoes

  • 2 heads garlic, peeled and separated into cloves

  • Gefen Olive Oil, to cover

  • 1 tablespoon mushroom powder or mushroom soup mix (see note)

  • 1/2 teaspoon salt

  • 1/4 teaspoon pepper

  • 3–4 tablespoons reserved garlic oil

  • 2 tablespoons Glicks Soy Sauce

  • 1 tablespoon chopped parsley, for garnish

Directions

Prepare the Garlic Smashed Potatoes

1.

Place garlic in your smallest pot and cover with olive oil.

2.

Turn heat to low and simmer until garlic is fragrant and fork-tender, about 10 minutes.

3.

Remove garlic from the oil and reserve.

4.

Cover the potatoes with cold water in a large pot and bring to a simmer. Cook until fork-tender, around 45 minutes. Drain potatoes.

5.

Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius) and line two baking sheets with Gefen Parchment Paper.

6.

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.

7.

Sprinkle with salt and mushroom powder, then drizzle with three to four tablespoons of the reserved garlic oil.

8.

Bake for 30 minutes or until browned and crispy.

9.

Remove from oven and transfer to a platter. Drizzle with soy sauce and top with reserved garlic and parsley.

Notes:

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.

Credits

Food and Prop Styling by Renee Muller
Photography by Moshe Wulliger

Recipe tags

dairy free delicious flavorful flavorful potatoes garlic garlic oil garlicky gluten free make ahead Michal Frischman Michal Frishman mini potatoes non-dairy olive oil pareve parve potatoes side dishes smashed potatoes soy sauce umami
Garlic Smashed Potatoes

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Fayge Spira
Fayge Spira
2 years ago

Reheating Can you reheat? If so, how? Thank you

Question
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Raquel
Raquel
Reply to  Fayge Spira
2 years ago

Personally, I always find potatoes are best the day they are made. However, you would be able to reheat on the hot plate but they probably won’t be as crispy and may be slightly drier.

0
Malka Nachfolger
Malka Nachfolger
1 year ago

So so good. The perfect side to any meal!

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wpdiscuz   wpDiscuz

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