As Thanksgiving inches closer and closer, the stress of planning your holiday meal does too. Incorporate these phenomenal (and easy potatoes!) into your holiday menu this year. We promise there won’t be leftovers!
Karel’s Garlic and Parsley Smashed Potatoes
5 pounds large red-skinned potatoes, peeled if desired
½ cup olive oil plus additional for drizzling
8 large garlic cloves, minced
1 ½ teaspoons salt
¾ teaspoon ground black pepper
2 tablespoons chopped fresh parsley
2 large boxes chicken broth OR water
Preheat oven to 400°.
Coat glass baking dish lightly with olive oil. Cook whole potatoes in large pot of boiling salted water or chicken broth just until tender, approximately 30 minutes. Drain. Arrange potatoes close together in prepared dish. Using the back of a spoon, press each potato firmly in center to expose flesh, making indentation about ½ inch deep.
Whisk ½ cup olive oil, garlic, 1 tablespoon chopped parsley, salt, and pepper in small bowl to blend; generously drizzle over potatoes. Can be made 2 hours ahead leaving it at room temperature.
Bake potatoes until crisp and brown on top, approximately 20-30 minutes, basting occasionally with oil mixture and adding more oil if potatoes seem dry. Sprinkle with parsley.
Note: I like to use chicken broth in place of water whenever possible. It gives much more flavor to all vegetables and I don’t add extra salt.
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