Smashed Garlic Roast Potatoes
4-6 large potatoes
12 cloves of garlic
2-4 T olive oil
Wash, but don't peel, your potatoes; cut each potato into medium sized chunks. I usually cut mine in quarters and then, depending on how large they are, each quarter into 4-6 chunks. Place the potatoes in a large pot and then rinse them. I prefer to rinse the excess starch of my potatoes before boiling them so I fill the pot with water, swirl it around and dump it off and continue doing so until the water runs off clear. This usually happens after the 2nd or 3rd rinsing.
Fill the pot with fresh clear water and place on the stove top to boil; cook until potatoes are just fork tender. Drain and place potatoes in a large baking dish; depending on how many there are I can usually get away with my Pyrex 9x13 pan which actually seems much larger then a typical American 9x13 pan.
Place 12, unpeeled, cloves of garlic in the pan with the potatoes; add 2 T or so of oil (if you have a LOT of potatoes you'll need more oil or you'll risk the crispy bits sticking to the base of the pan!) and sprinkle generously with sea salt. Mix it all up and pop it in a 200 (C) 400 (F) oven. Stir every so often. Okay, really, I don't know how often I stir these silly things. I aim for every 15-20 minutes to help them crisp up evenly. When you mix them you're meant to "smoosh" them a bit with the back of a wooden spoon. In the picture above some of mine are "smooshed" more then others.
As the garlic roasts it will soften and you can smash it too and it will squirt lovely roasted garlic all over your potatoes! Generally I remove the skin of the garlic before serving, but sometimes I just remind the kids they don't need to eat the garlic clove skin.
Your potoates are done when they are lovely and golden and crispy all over. Depending on how much you smash them will depend on long they will take. I usually aim for an hour in the oven because my guys really love that crispy outside.