Garlic-Smashed Potatoes

Name: Garlic-Smashed Potatoes
Yield: 4 servings
Ingredients: 1 1 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed; 1 6 large garlic cloves, peeled; 1 1 tablespoon extra-virgin olive oil; 1 2 tablespoons (1/4 stick) butter; 1 1/2 cup sour cream; 1 3 tablespoons chopped fresh chives

From the kitchen of Carly

Creamy Yukon Golds smashed just enough to stay chunky, then broiled until the edges turn golden and crisp. Garlic perfumes every bite, while sour cream and chives finish the job. Simple, satisfying, deeply savory.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
16 large garlic cloves, peeled
11 tablespoon extra-virgin olive oil
12 tablespoons (1/4 stick) butter
11/2 cup sour cream
13 tablespoons chopped fresh chives

Instructions

Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.