Printed from: www.grandmotherskitchen.net
Makes: 8 servings
8 potatoes - we used Albert Bartlett rooster baby red potatoes
2-4 garlic cloves - we used 2 cloves Russian red as they are very large
3 Tablespoons butter melted
salt and pepper to taste, we used about 1/2 teaspoon of each
olive oil to grease the parchment paper
chopped parsley to garnish - optional but adds extra flavor and looks so good!
1. Line a baking sheet with parchment paper and grease the paper with a little olive oil.
2. Bring a large pot of water to a boil. Place the potatoes into the boiling water and set the timer for 20 minutes or until tender. Don't cook to the point where they fall apart. Cook long enough that when you pierce them with a knife it will easily go in. If you overcook, the potatoes will break apart and not be usable for this recipe. When potatoes are ready remove from the boiling pot and set onto a plate so they can cool down. Set aside.
3. Melt the butter and set aside.
4. Put the garlic through a garlic press then stir into the melted butter with a whisk.
5. Preheat oven to 400 degrees F.
6. Place the boiled potatoes onto the prepared baking sheet and gently smash them with a potato masher. Don't over smash, you want to keep the potato still looking like a potato.
7. Once you have smashed all the potatoes, use a pastry brush and spoon to put the smashed garlic on top of each potato along with the melted butter. Reserve just a tiny bit of the butter for the end. Be sure to get all the smashed garlic spooned onto the potatoes as it tastes so wonderful when it is roasted.
8. Place into the preheated oven and bake 20-25 minutes until or until you see some nice light browning on the potatoes. Remove from oven when ready and use the pastry brush to glaze the remaining butter onto the potatoes.
9. Sprinkle on the fresh chopped parsley and serve.
These potatoes are going to be a 'smashing' hit!