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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 2 |
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I first had this dish at Tom Douglas' fabulous 'Lola' in Seattle. It's served there as a side for breakfast, but you could have it with dinner. Great way to use leftover potatoes. This is my recreation. Prep time includes initial cooking and cooling time if not using leftovers. Ingredients:
4 smallish yukon gold potatoes, baked or steamed and cooled |
olive oil |
garlic powder |
salt & pepper |
or, if you have roasted garlic hangin round, pulse some of that up with your olive oil... mmmmm |
Directions:
1. Use last night's leftover potatoes, or:
2. Puncture potatoes several times each with a fork and single wrap in foil. Bake 400F for 1 hr, then unwrap and let cool.
3. Place potatoes on a lightly greased baking sheet
4. With a saucer, small plate or the heel of your hand, gently press down on each potato until it is 'smashed'; approx. half it's original width
5. Drizzle generously with olive oil
6. Sprinkle very liberally with garlic powder
7. Sprinkle with coarse sea salt and freshly ground pepper
8. Bake at 450F for 30-40 minutes. The outside will be crispy and golden, the inside... just perfect...
9. Serve with bacon & eggs, or a sausage/tomato/sage scramble, or a la Tom Douglas... with octopus. (Hey- don't knock it till you try it!)
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