Potatoes are life! Well for me anyway. I love them baked, fried, pureed - you get the point. I will never refuse a potato so now you know the way to my heart. My favorite potatoes are crispy, whether they're fried or baked. I love this recipe - the crispy skins and soft, buttery insides. And everything is delicious with a brown butter sauce, right? This is a side dish that is guaranteed to get a "oh yum!" from whoever you share it with. You could even spruce it up with some bacon or crispy prosciutto!
Here's how to make it:
Ingredients
1 1/2 pounds baby red potatoes
2-3 TBS extra virgin olive oil
4 TBS unsalted butter
1/4 cup fresh chopped basil (or 4 TSP dried)
3 cloves garlic, finely chopped or minced
salt and pepper, to taste
(optional) chopped fresh chives, for topping
Instructions
Boil the potatoes in salted water until fork tender, about 10 minutes.
Preheat your oven to 400° F.
Drain, and toss in a large bowl with the olive oil and salt and pepper.
Put them on a hard surface or cutting board and, using a glass, smash each potato to about 1/4" thick. The potato may break apart, that's ok.
Place the potatoes on a baking sheet lined with parchment paper, all in one layer.
Drizzle a bit more olive oil over the potatoes (optional, but this ensures crispiness!)
Bake for 25 minutes, until crisp.
While the potatoes are baking, make the sauce.
Chop the basil and garlic.
Melt the butter in a small saucepan over medium-high heat. Be sure to stir constantly to not burn it.
After a few minutes, add the garlic and basil.
Keep cooking and stirring the butter mixture until it turns slightly brown and has a nutty aroma.
Remove from heat and set aside.
When the potatoes are done remove them from the oven and pour the butter sauce all over them.
Add chives and serve immediately!
Did you make them? Share pics in the comments!