Crispy Smashed Potatoes With Garlic And Za'atar ***

Yield: 2 servings (10 baby potatoes)

Oven temperature and cooking time

• 400 F ( C) for 45 minutes, middle rack

Equipments

• Staub Round Covered Baking Dish with Lid 20 cm / 8 inch

Ingredients

• 600 g baby potatoes, or new potatoes
• 1 litre water
• 1 1/2 tsp (9g) salt
• 1/4 tsp baking soda
  
  
• 1.2g (about 1/4 tsp) sea salt
• 2 tsp (9.7g) olive oil
  
  
• 2 (1.5g) green onions, small, chopped

Ingredients - sauce - mix together

• 2 tsp (9.7g) virgin olive oil
• 2/3 cloves (3g) garlic, minced
• 1/3 cup (8g) fresh parsley, chopped
• 2/3 tsp za'atar, more to your liking

Directions

1. Bring water to a boil in a saucepan. Stir in salt, baking soda and potatoes.
   Once the water boil again, reduce the heat and simmer potatoes for 15 minutes or until soft.
2. Preheat oven.
3. Drain potatoes in a colander, and leave them there for 5 minutes or until their surface drys.
4. Arrange the potatoes on a large, lightly oiled sheet pan.
   Using the back of a fork or a potato masher, lightly smash the potatoes but not brake them into  pieces. The thinner you smash them, the crispier they will be.
5.  Let the potatoes sit to dry for another 5 to 10 minutes.
6. Season the potatoes with salt and drizzle with oil.
7. Roast until the potatoes are golden brown and crispy (the rough edges will be charred).
8. Transfer potatoes to a serving platter. Drizzle the sauce, and garnish with green onion.

Note

600 grams potatoes

1/4 tsp baking soda

1.2 grams salt

19.4 grams olive oil

1.5 grams green onions

3 grams garlic

8 grams fresh parsley

Recipe based on: 

Crispy Smashed Potatoes With Garlic And Za'atar by Suzy Karadsheh

- visit the page for details and a video

 "重曹は表面の細胞を壊し、カリカリ感がアップします。" I wonder it matters?

Recipe based on:

Crispy Smashed Potatoes With Garlic And Za'atar by Suzy Karadsheh

- visit the page for details and a video