Crispy Flattened Potatoes
tasty and healthy (from Cottage Life Magazine)
- 6 red or yellow potatoes (about 1 kg)
- 4 sprigs fresh rosemary, divided
- 6 cloves of garlic, skin on
- 2 shallots, peeled and quartered
- 1/2 tsp. kosher saltu6
- fresh ground pepper
- 3 tablespoons of extra-virgin olive oil, or coconut oil
Cooking time 90mins
Put the potatoes in a large pot of cold water (preferably in one layer) and Bring to a slow boil and cook for 20 minutes, until just tender.
Drain well and return to pot and place back over the heat, uncovered, to dry for a minute or two.
preheat the oven to 375%.
in 9x13 roasting pan, toss potatoes with 2 tbsp olive oil, 2 rosemary sprigs, garlic, shallots, salt and pepper. Gather garlic and shallots into one corner of the pan.Bake for 30 minutes until garlic is softened and lightly browned.
Raise oven temp to 425%. Remove garlic and shallots and set aside. Using a large fork or bottom of a mug, press potatoes to burst skins and flatten slightly. Drizzle with remaining 1 tbsp oil, add salt, pepper, discard rosemary stems and replace with 2 remaining sprigs. ( i think you are suppose to divide each of the sprigs into 3 and put on the potatoes.Return potatoes to oven and bake for 30 minutes more, stirring and shaking pan occasionally to crisp evenly.
while potatoes are cooking, squeeze roasted garlic from skins and mash. At the above 30 min timelimit, remove potatoes from oven and stir in the garlic and shallots mixture into each of the potatoes, bake for 15 minutes more until the outer potatoe is browned and crisp. Remove rosemary stems before serving. You could also add cheese to the tops of potatoes.