Smashed Tri-Color Potatoes
Serves: 6
Irma Bergnaum
1 January 1970
Based on User reviews:
51
Spice
58
Sweetness
56
Sourness
40
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 cloves
Garlic (peeled and smashed)Directions:
1
Combine the potatoes, garlic and bay leaves in a large pot and cover with cold water by about an inch
2
Add some salt, then cover with a lid and bring to a boil
3
Lower the heat and simmer the potatoes until a fork can easily pierce the skin, 15 to 20 minutes
4
Preheat the oven to 375 degrees F
5
Drain the potatoes and return them to the pot with the garlic (be sure to discard the bay leaves)
6
Add the oil and butter and sprinkle with salt and pepper
7
Using a potato masher, smash the potatoes into a chunky mixture
8
Spread the potato mixture in an even layer in a large casserole or gratin dish
9
Season the potatoes again with salt and pepper, drizzle with additional oil and sprinkle the Parmesan over the top
10
Bake the potatoes until a crispy, golden crust forms on top, 35 to 45 minutes
11
Dot sour cream across the top and garnish with dill, chives and lemon zest while hot