DGF Crispy Balsamic Smashed Potatoes

• 總時間: 51 minutes

食材

For the potatoes:

20-25 mini potatoes

2 tablespoons olive oil

1 ½ teaspoons dried rosemary

1/2 teaspoon sea salt

cracked pepper to taste

For the Crispy Balsamic Shallots:

5-7 shallots, sliced thin

6 garlic cloves, sliced thin

1/4 cup olive oil

3 tablespoons balsamic vinegar

pinch of sea salt

步驟

Prepare the crispy balsamic shallots: Add the shallots, oil, and salt to a sauté pan on medium heat. Sauté for 5 minutes. Add the sliced garlic, mix and sauté another 5 minutes until everything is well caramelized. Add the balsamic vinegar and sauté until it evaporates (this goes quick).

Let the mixture cool and store in the fridge until ready to use (unless you are making the potatoes soon, then you can leave the shallots on the counter).

Parboil the potatoes: Place the potatoes in a large pot and fill with enough water to just cover them. Bring the water to a boil and let cook until the potatoes are fork tender (approximately 5-7 minutes once boiling).

Drain the potatoes and let them sit in the strainer until dry.

Add the drained potatoes to a bowl, drizzle with olive oil and season with rosemary, salt, and pepper. Mix.

Place the seasoned potatoes on the prepared baking sheet, and smash slightly using the bottom of a cup or flat surface

Bake for 30-40 minutes.

Remove from the oven and evenly distribute the crispy balsamic shallots over the potatoes.

Add the sheet pan back to the oven and bake for 5 more minutes (watch them though, as you don’t want the shallots to burn)