Smashed Potatoes

Smashed potatoes have become one of my quick and full of flavor side dishes.  Ghee can be found at specialty stores, including Trader Joe's, and tastes just like butter, but without all the milk fat.  If you can't find Ghee feel free to substitute melted butter or make your own clarified butter.

4 lbs Baby Yukon Gold Potatoes
2 Tbsp Ghee (Clarified Butter)
1 Tbsp Garlic Infused Olive Oil
1 Tbsp Freshly Chopped Chives
Kosher Salt
Fresh Ground Black Pepper



Pre-heat oven to 400 degrees.

Rinse any dirt off of the potatoes.  Place the potatoes in a pot with about 1 Tbsp salt and cover with water.  Place a lid on the pot and bring it to a boil.  Reduce it to a simmer and let it cook for approx. 8 minutes or until the potatoes are tender.  Drain the potatoes and let them cool until you are able to handle them, about 5 - 10 minutes.

In a large bowl combine the ghee, garlic infused olive oil, chopped chives, a pinch of salt and a few grinds of pepper.  Add the cooled potatoes and toss to coat them in the ghee/olive oil mixture.  Place the potatoes on a baking sheet, even spaced out.  With a large wooden spoon, meat mallet, or your fist, flatten the potatoes to about 1/2 inch thickness.  Drizzle the remaining ghee/olive oil mixture onto the smashed potatoes and sprinkle with a bit of salt and pepper.  Bake for 20 minutes.

Remove the potatoes and let rest a few minutes.  Serve and enjoy!

Serves 4 people, or 2 starving boys.  

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