The very first recipe that I made from the Toronto Star Cookbook were these Garlic-Basil Smashed Potatoes. Garlic and basil are two of my favourite things, so I was sold!
1 bag (1-½ lb/680 g) mini potatoes
1 tbsp (15 mL) extra virgin olive oil, plus more for drizzling
1 tsp (5 mL) flaky sea salt
Minced cloves from 1 head garlic (I recommend you use half a head of garlic)
Chopped leaves from 1 bunch fresh basil
1. Preheat the oven to 400ºF. In a baking dish, toss the potatoes with 1 tbsp of oil and sprinkle with salt. Roast in the oven until the potatoes are tender inside and crispy outside, 45 to 60 minutes.
2. While the potatoes are cooking, chop up the garlic and basil! Try not to cry. (I love chopping up herbs with my fancy herb chopping knife/cutting board)
3. Using a fork, gently press each potato just until it pops. I found this hard, and sometimes over pressed. When that’s done, transfer the potatoes to a baking dish along with any leftover oil. Toss with herbs and garlic. Add extra olive oil if needed!
I found these potatoes to be delicious, but incredibly garlic-y (and I love garlic). I recommend using only half a head of garlic.