Ingredients

The following ingredients have 4 Servings
  • 1½ pounds small yellow fingerling potatoes (680 grams)
  • 5 tablespoons extra virgin olive oil (separated)
  • 3-4 garlic cloves (smashed)
  • 8-10 sprigs thyme, fresh
  • 2-3 tablespoons chives, fresh (chopped)
  • freshly ground black pepper and salt to taste

Instruction

  • Preheat the oven to 450°F/230°C.
  • Rinse and scrub the potatoes under running water. Leave the skin on.
  • Place the potatoes in a large pot of cold salted water. Make sure all the potatoes are well submerged by at least 2 inches of water.
  • Bring to a boil, then reduce to a simmer and cook for 15-20 minutes or until a sharp knife can easily pierce through them. Total time will depend on size.
  • Drain and place the potatoes back in the hot pot (off the stove) for a few minutes in order for them to dry out.
  • Add  3-4 cloves of smashed garlic along with 2 tablespoons of olive oil and gently swirl them around until the potatoes are well coated.
  • Allow to cool down, in the pot, for about 10 minutes.
  • Drizzle 1 tablespoon of olive oil over a large rimmed sheet pan.
  • Transfer potatoes, garlic and oil from the pot to the sheet pan. Space them out evenly.
  • Use a potato masher, a fork or even a thick-bottomed glass to lightly "smash" each potato to about ½ inch thick.
  • Add a few springs of thyme to each smashed potato and season with salt and pepper to taste. Drizzle the remainder 2 tablespoons of olive oil over the tops.
  • Bake in a preheated oven set at 450°F/230°C for about 20-25 minutes, turning them over at the halfway mark. When turning them over, carefully remove the crushed garlic.
  • Once they are golden brown, remove from the oven, sprinkle generously with garlic chives, and serve immediately.