SMASHED FINGERLING POTATOES WITH ROAST GARLIC-BASIL OIL

facebook share image   twitter share image   pinterest share image   E-Mail share image



Smashed Fingerling Potatoes With Roast Garlic-Basil Oil image

This recipe was featured in an email that I received this morning from Life Script Healthy Advantage. Sounds pretty good!

Provided by @MakeItYours

Number Of Ingredients 9

5 lbs fingerling potatoes, washed
1 cup garlic clove, roasted, peeled
1 cup apple juice
3/4 cup basil leaves
1/4 cup flat leaf parsley
salt, to taste
fresh ground black pepper, to taste
1/2 cup extra virgin olive oil
1 cup low-fat yogurt, plain

Steps:

  • In a large pot, cover the fingerlings with cold water. Bring to a simmer over high heat and cook until tender, about 15 minutes. Drain in a colander.
  • While the potatoes are cooking, puree half of the roasted garlic with the apple juice, basil and parsley in a blender until smooth. Season generously with salt and pepper. Add the olive oil slowly until incorporated. Reserve.
  • Transfer half of the potatoes into a mixing bowl. Mash the potatoes with the remaining garlic using a stationary or hand mixer until smooth. Add the yogurt, whipping to smooth as necessary.
  • Add the remaining potatoes and mash into rustic, large pieces. Season generously with salt and pepper. Drizzle in a little of the basil oil.
  • Transfer to a warm serving dish. Drizzle a few tablespoons of the basil scented olive oil over the surface of the puree. Serve immediately while piping hot.

There are no comments yet!