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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Round out the meal with potatoes and a green salad, if desired. Ingredients:
1 3/4 pounds small unpeeled yukon gold potatoes (about 16), scrubbed |
6 large garlic cloves, peeled |
1 tablespoon extra-virgin olive oil |
2 tablespoons (1/4 stick) butter |
1/2 cup sour cream |
3 tablespoons chopped fresh chives |
Directions:
1. Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
2. Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.
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