2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges
6 tablespoons olive oil, divided
5 large garlic cloves, peeled, halved
1 teaspoon chopped fresh thyme
PREPARATION
Steam potato wedges until very tender, about 15 minutes.
Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.
Recipe originally from Epicurious. Tasted and approved by Andy, Lindsay, Kate and Jamie on Sunday 5/1/16. Try experimenting with different herbs/cheeses/mixins.
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