There are mashed potatoes, and then there are smashed potatoes . . .
Tonight we dined on a wonderful, herb-infused roasted Pork Tenderloin. It had been a while since I’ve cooked up this family favorite. The roast needed a potato dish that was equally as flavorful and could be prepared on the stove-top since the roast was cooked at 375 degrees. (Most roasted potatoes are cooked at a higher temperature). Timing is everything. About thirty minutes before the pork roast was done, the Smashed Potatoes were started. When the roast was resting, the potatoes were browning nicely and soaking in the last of the butter. Everything was perfect – and oh so good! Besides, when you’ve plucked a recipe from William-Sonoma and tweaked it just a bit, how can you go wrong?
These potatoes are awesome when you are looking for an easy to make side of potatoes that don’t require whipping or gravy to enhance their flavor. A pound was perfect for the three of us – my guys being big potato eaters.
William-Sonoma Garlic-Thyme Smashed Potatoes
4 Tablespoons butter, divided
1 tablespoon olive oil
1 lb. Small Yukon Gold, each about 1 inch in diameter
1 cup water
Kosher salt, to taste
freshly ground pepper, to taste
1 1/2 teaspoon minced garlic
1 teaspoon fresh thyme, chopped
In a large nonstick fry pan over medium-high heat, melt 2 tablespoons butter with the olive oil.
Add the potatoes and water and season generously with salt and pepper. Cover and cook until the potatoes are tender, about 20 minutes.
Remove the pan from the heat and smash the potatoes lightly with a spatula. Return to medium-high heat and cook, uncovered, until the potatoes are just beginning to brown underneath, about 2 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute.
Adjust the seasoning with salt and pepper. Add remaining 2 tablespoons butter, stir to melt into the potatoes.
If you would like to try these potatoes with my pork tenderloin, here’s the link: Roasted Pork Tenderloin with Red Grapes & White Wine