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Garlic and olive oil smashed yukon gold potatoes
Adapted from Bon Appétit | January 2007


Makes 4 servings.

2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges

3 tablespoons olive oil
5 large garlic cloves, peeled, halved
1/2 cup finely chopped onions

1 teaspoon chopped fresh thyme

 
Steam potato wedges until very tender, about 15 minutes.

Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic and onion; sauté until golden, about 6 minutes.

Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl and serve.