12 baby red potatoes (you can also use yellow potatoes)
2 tablespoons extra virgin olive oil
1 tablespoon fresh thyme (finely chopped)
2 cloves garlic (minced)
2 tablespoons chives (finely chopped)
kosher salt and ground black pepper to taste
Bring a pot of water to boil and add the potatoes. Lower heat to a simmer and cook until potatoes are cooked through, but not overcooked (about 15 minutes). Test by inserting a skewer: if it pierces through the potato easily, they are ready to be taken out of the water. Drain the potatoes and rinse under cold water. Drain well again and set aside.
Lay a kitchen towel on your counter and place the potatoes on top. Leave enough space between the potatoes so they are easy to pick up once they have been flattened. Gently flatten each potato using the palm of your hand by pressing down until they are about 1/2 inch thick. Repeat until all the potatoes are flat.
In a large pan over high heat, add olive oil. When the oil is hot, add potatoes to the pan, making sure you are not over crowding the pan. You may need to do this in two separate batches. Cook on one side for 4-5 minutes, until golden brown and crispy. Flip the potatoes over, season with salt and pepper and cook for another 4-5 minutes until crispy. Transfer potatoes to a plate and set aside. Add garlic to the pan and cook for 2 minutes, until it turns golden brown.Turn the heat off and add garlic on top of the potatoes.
Top with a drizzle of high quality extra virgin olive oil, fresh chives and more salt and pepper.
This Smashed Red Potatoes With Garlic and Chives Recipe is:
Very low in sodium
Very low in sugar