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French fries. Ditch the chips. If your kid likes crunchy, potatoe-y things as
much as mine does, these irresistible (yet secretly healthy) bites are a
guaranteed hit. At least once they’ll replace the latkes on my
Hanukkah table—they’re made with oil but substantially less, and thanks to the
smashing they kinda look like pancakes. Plus they’re about a thousand times
All you do
is boil some baby potatoes, then transfer them to a baking sheet and flatten
each one. Brush with garlicky oil, and roast. They go from tender and mellow to
crackling and more, more, more please, with almost no effort.
Shmatkes. I want these instead.
Photograph by Debbie Koenig
RECIPE: Crispy, Garlic-Scented Smashed
· 3 tablespoons olive oil, divided
· 1 pound baby red potatoes
· 1 clove garlic, crushed
· kosher salt
1. Heat the oven to 425°F. Spread 1 tablespoon of the oil
on a rimmed baking sheet and set aside.
2. Place the potatoes in a saucepan with enough
salted water to cover by one inch. Boil until just tender, 15-20 minutes, then
drain and pat dry.
3. While the potatoes are boiling, combine the remaining
oil and the garlic in a small skillet over low heat. Cook until the garlic
softens but doesn’t brown, 2-3 minutes, then remove from heat.
4. When potatoes are cool enough to handle, place them
on a greased baking sheet and use the flat bottom of a cup to smash each one
gently. Brush with oil (leave the garlic behind) and sprinkle liberally with
5. Roast for 25-30 minutes, until browned and