If you enjoy cooking shows and haven’t watched Pati’s Mexican Table (in Austin it’s on KLRU at noon on Saturdays), this is one you have to watch. She frequently takes you to a beautiful restaurant in a city in Mexico and then comes home and makes something yummy. My favorite episode showed scenes in San Miguel de Allende, Mexico which put it at the top of my list of places I want to visit! Anyway, she made these potatoes and they looked scrumptious so I knew I had to make them. I made them last night when Joni and Kelle were here, and they did not disappoint. Not only did the kitchen smell incredible while they were baking, Joni moaned at almost every bite – and I’m the one usually moaning! (Actually I think we were all moaning inside.) Seriously, if you are a potato fan and you like garlic, they are the bomb. We even scraped the crispy cheese on the baking sheet that fell off the potatoes. Yum, yum, yum!!
2 lbs. baby potatoes (I did a mixture of red, purple and Yukon Gold, but all red would be good – just be sure they are small and similar in size.)
8 TB. olive oil, plus more to brush pan
10-12 garlic cloves, pressed or finely chopped
¾ t. ground ancho (mild) or chipotle (spicy) chile powder
¾ t. kosher salt
1-1/2 TB chopped fresh rosemary, or 1-1/2 t. dried rosemary
About 1 c. grated parmesan cheese (or queso anejo)
Preheat the oven to 400 degrees. Brush olive oil on a large baking sheet.
In a large pot, bring salted water to a boil over medium-high heat. Drop in the potatoes and cook until completely cooked and soft, about 20 minutes. The tip of a sharp knife should be able to easily go through one. Drain off the water and immediately place the potatoes on the baking sheet. Don’t let them cool too much, or it won’t be easy to smash them. With the back of a large spoon smash each potato lightly but firmly until it flattens halfway, but not completely broken apart.
While the potatoes are boiling, mix the olive oil, garlic, chile powder, rosemary and salt in a bowl. Once the potatoes are all smashed spoon some of the garlic mixture on top of each smashed potato. Cover with the cheese. Bake for about 25-30 minutes, until they are golden and crisp. Serve hot.