Ahh potatoes, my favorite starch. I was getting a little sick of the classic mashed potato and gravy scenario, so I decided to switch it up a bit. I’m a huge fan of red skins, but I find they’re always kind of bland. How could I wake them up? Season them with garlic and smash the hell out of them? Sounds good. Alright, lets do this:
1 5-lb bag of red skin potatoes
3 cloves of garlic
salt and cracked black pepper to taste
1. Place potatoes in a pot and cover with water, salt. I once heard Anne Burrell say to salt the water until its “salty like the ocean, not like the dead sea.” Works for me.
2. Bring water to a boil and cook until potatoes are cooked throughout. Drain the potatoes and let cool until they can be handled.
3. Using a meat tenderizer or potato masher, smash the red skins once until they’re flat. Drizzle some olive oil and mince the garlic in a sauté pan. Over medium heat, cook the red skins in the olive oil, flipping when they’re slightly crispy. Salt and pepper to taste and enjoy alongside some Caramelized Mushroom and Onion Biscuits and Roast Turkey. So easy, right?!