Maybe someday I will grow vegetables. Maybe. However, with the ever expanding choices, abundance, and year round availability of vegetables at grocery stores and farmer's markets there may never be a someday. Out of all of these vegetables, have you noticed how the varieties of potatoes have seemed to increase significantly over the past decade? In addition to the old standards I grew up with (like red, baking, and sweet potatoes) there are now an ever expanding group of new standards (like Yukon Golds, fingerlings, purple majesties, and baby potatoes) to mash, roast, bake, steam, boil, or fry. Of the more than 100 varieties of potatoes available throughout the country, they all fit into one of seven different potato categories: Russet, Red, White, Yellow, Purple/Blue, Fingerling and Petite. The bite-sized bundles of deliciousness of petite (or baby) potatoes have become my recent obsession. Well, actually, Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are the real fixation.
I am anticipating these smashed potatoes will be making a regular appearance on the table here this summer. Let this be a warning (or an enticement) to my family and friends. The Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are a perfect hearty appetizer (paired with chilled Moscato d'Asti or sparkling Rose) and a perfect side to either grilled steaks (paired with a Cabernet or Zinfandel) or chicken (paired with a Chardonnay). One does not really need a reason to open a bottle of wine, it never hurt to have a little external encouragement. And rather than coming from another person, it comes from potatoes, petite baby potatoes.
The Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes are amazing when served warm, however, even at room temperature they are still pretty gosh darn mouth watering delicious.
Fine Cooking recommended placing baby potatoes in a saucepan of salted water, bringing to a boil and then simmering until the potatoes were tender. Cookbook author Claire Robinson recommended placing the baby potatoes on a sheet pan, covering with 3/4 cup of water, tightly covering with foil and baking at 450 degrees until tender. The cooking times for the stovetop and steamed/baked approaches to prepare the potatoes were both approximately 30 minutes. In looking at least a dozen other recipes for smashed baby potatoes, the Fine Cooking method was favored 3 to 1. The odds being in favor of the 'on the stovetop' method were enough to convince me to get out the saucepan.
The cooked potatoes are placed on a cheesecloth or dish towel to drain and cool for approximately two minutes. Placing another cheesecloth or dish towel over the potatoes, they are smashed with a meat tenderizer or flat bottom heavy glass to about a 1/2 inch thickness.
The smashed potatoes are transferred to a baking sheet lined first with aluminum foil and then with parchment paper. A half-cup of olive oil is poured over the potatoes. If you are thinking a half cup of olive oil seems like alot, trust me it's not. To ensure both sides of the potatoes are coated with the olive oil just flip them. 3/4 teaspoon of Kosher salt is sprinkled evenly over the potatoes before they are place in a preheated 450 degree oven.
The potatoes are baked for 30 to 40 minutes (my cooking time was 37 minutes) or until browned on the edges and slightly crispy. Immediately transfer potatoes to a platter, if serving immediately. If you are not serving the potatoes until later, place on a clean baking sheet, cover with plastic wrap and refrigerate (taking out at least 30 minutes before baking).
Three cloves of minced garlic are sautéed in three tablespoons of butter before two tablespoons of fresh minced thyme are mixed in. Each potato is topped with a piece of soft goat cheese before the warm garlic-thyme mixture is spooned over. Once you taste and serve the Goat Cheese and Garlic-Thyme Topped Smashed Baby Potatoes, you (1) will want to grow thyme, (2) make sure you have a good supply of wine, and (3) be very thankful there are farmers providing petite (baby) potatoes to the grocery stores.
Goat Cheese & Garlic-Thyme Topped Smashed Baby Potatoes
Ingredients
1 1/2 pounds baby potato mix (red, yellow and purple/blue)
3 3/4 teaspoons Kosher salt, divided
1/2 cup extra-virgin olive oil
3 Tablespoons butter
3-4 garlic cloves, minced
2 Tablespoons fresh thyme, minced
3-4 ounces soft goat cheese
Directions
1. Line a baking sheet with aluminum foil (bottom layer) and parchment paper (top layer). Set aside.
2. Put potatoes in large saucepan and cover with at least one inch of water. Add three (3) teaspoons of Kosher salt to the water.
3. Bring the water to a boil over high heat, then reduce to a simmer and cook until potatoes are tender (can be pierced with a skewer) but not falling apart . Total cooking time will be 30-35 minutes.
4. Drain water from saucepan. Individually place potatoes on top of a dish towel or folded cheesecloth and allow to dry for a 1-2 minutes.
5. Place another folded dish towel cheesecloth on top of potatoes and press down on each one until they are flattened to a thickness of approximately 1/2 inch.
6. Transfer smashed potatoes to prepared baking sheet and allow to cool. (If not roasting immediately, cover with plastic wrap and place in the refrigerator. Bring out at least 30 minutes before roasting if refrigerated.)
7. Preheat oven to 450 degrees.
8. Pour olive oil over potatoes, turning to ensure both sides are coated. Sprinkle with 3/4 teaspoon of Kosher salt.
9. Bake for 30-40 minutes until edges are lightly browned and potatoes have crisped.
10. Melt 3 Tablespoons of butter and sauté garlic. Stir in minced thyme.
11. Place potatoes on platter. Top each potato with goat cheese before spooning over the garlic-thyme mixture. Serve immediately.
