SMASHED POTATOES

SMASHED

POTATOES

Inspired by Joshua McFadden's recipe in the cookbook Six Seasons, we loved switching up the delicious ways to enjoy a good potato! Enjoy these as a side or add them to your Sunday brunch display!

I N G R E D I E N T S

• 2 POUNDS potatoes from Elithorp Farm or Royal Produce

• 2 CLOVES garlic from vinegar flats farm, smashed

• 1 TBSP olive oil

• 5 sprigs herbs

  (we used sage and thyme)

• 1/2 TSP salt

P R O C E S S

1. Preheat the oven to 400 degrees F. Peel the potatoes as needed and slice into golf ball sized pieces.

2. Roast for about half an hour, until you can easily poke them with a fork. Let cool.

3. Heat a skillet to medium-low with olive oil and smashed garlic. Place the potatoes in the skilled and flatten or smash them with a fork. Add the herbs and let the potatoes cook, unbothered for about 8-10 minutes.

4. Once browned, flip the potatoes to brown the other side, adding more olive oil as necessary.

5. Sprinkle with salt and enjoy!

**previously seen** potatoes in weekly LINC Box subscriptions & Linc’s Marketplace!

yellow potatoes - channing farm, twisp, wa

red potatoes - full bushel farm, medical lake, wa

purple majesty - elithorp farm, deerpark, wa

yellow potatoes - full bushel farm, medical lake, wa

red lasoda potatoes, elithorp farm, deer park, wa

purple viking potatoes - elithorp farm, deer park, wa

yukon gold potatoes, elithorp farm, deer park, wa

russet potatoes - elithorp farm, deer park, wa