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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!

You’ll need:

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

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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.

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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)
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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!

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Voila! Super quick and easy side dish.

I found these potatoes to be delicious, but incredibly garlic-y (and I love garlic). I recommend using only half a head of garlic.

This recipe has been adapted from the Toronto Star Cookbook by Jennifer Bain, and can be found here.

Author: amanda

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1 comment on “Make This: Garlic Basil Smashed Potatoes”

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