I have the pleasure of living with Aliyyah and I even get the honour of calling her my significant other, although I am told that this is a priviledge that is bestowed upon me and not a right. I jest of course, as I always do, and it has been Aliyyah’s burden to put up with my delinquency. One of the ways in which she does this, to my immense pleasure and satisfaction, is cook and craft. The other has been this blog, that even I, as a steadfast luddite and general ignorant when it comes to technology, have found myself reading.
And so it was because of my need to be a part of every aspect of my loves life, and a general feeling that my words are gold (held I believe solely by me), that I bring to you with great pleasure, “Tom’s Picks”.
The idea came about, I believe, after we had just had dinner and I had taken a particular liking to the side dish Aliyyah had made. After licking the bowl clean, I exclaimed, “That’s a Tom’s Pick, you can put that on the blog”, knowing that the recipe would soon be up. That being said, I now, grossly under qualified as I am, bring you my first entry of Tom’s Picks, on Flour and Paper.
These potatoes were an absolute joy to eat, something interesting to look at and, from what I hear, fun to make. The presentation and, the one true, creamy garlic sauce, combine to make this the perfect side dish for having the kid’s friends around for dinner, or a dinner party with friends. The creamy garlic sauce is fantastic, and I guarantee that you will be sloshing it over other things like wings, pizza, or drinking from a glass. Mini Smashed Potatoes are a great way of making healthier cooking fun and, as always on Flour + Paper, incredibly tasty!
MINI SMASHED POTATOES RECIPE
2-3lbs of mini potatoes (white or red)
3 tbsp mayonnaise (can substitute with low fat)
3 tbsp sour cream (can substitute with low fat)
2 tbsp melted butter
1 tbsp of finely chopped garlic
1 tbsp lemon juice
1 tsp lemon zest
1-2 tsp fresh or dried parsley
coarse salt and pepper to your liking
1. Boil the potatoes until slightly tender (10-15 minutes) and heat oven to 350 degrees.
2. While the potatoes are boiling, whisk together the mayonnaise, sour cream, lemon juice, lime zest, and garlic.
3. Once the potatoes have finished boiling, drain and place them on a foil lined baking sheet. Using a large spoon, gently “smash” the potatoes by pressing down on them, with the bottom of the spoon, until they are flattened (see photo).
3. Generously brush on a coat (or two) of melted butter on the tops of the potatoes and bake in the oven for 15 minutes.
4. Remove the potatoes from the oven and let cool for 2-3 minutes. Sprinkle with coarse salt and pepper, then generously spoon dollops of the creamy garlic sauce onto the tops of the potatoes or put it in a squeeze bottle and get all fancy!
Enjoy – your tastebuds will thank you.