Roadkill Potatoes
Bubba Durand

Tiny potatoes: red, white, yellow, whatever
Extra virgin olive oil
1 clove of garlic
Kosher salt
Freshly ground black pepper
Fresh or dried thyme or rosemary (optional)

Wash the potatoes and place them in a pan with cold water to cover. Bring to a boil, reduce heat and simmer gently until tender enough to stab with a toothpick. Drain and cool. You can do this in the morning, or even a couple of days ahead.

Pour some olive oil into a small dish. Smash the clove of garlic with the side of a big knife and add it to the olive oil (don't bother peeling it). Let this sit for about 1/2 hour.

Take the cool potatoes and flatten each one with the bottom of a drinking glass. If they want to stick to the bottom of the glass, spray it with a little non-stick cooking spray. Arrange the smashed potatoes on a cookie sheet and brush with the olive oil using a Silicone Pastry Brush. Sprinkle with kosher salt and freshly ground pepper. A little bit of finely chopped rosemary or thyme is also good, but don't use too much.

Roast at 400 until hot and browned around the edges.



The Johnson Family Cookbook