Name: Crushed Red Potatoes with Garlic and Smoked Paprika
Total time: 45 min
Ingredients: 2 pounds small red potatoes , unpeeled; Salt and pepper; 6 tablespoons extra-virgin olive oil; 1 garlic clove , minced; 2 tablespoons minced fresh chives; 2 tablespoons minced fresh parsley; 1 teaspoon smoked paprika

Why This Recipe Works

Boiled-and-buttered red potatoes can be boring; all the flavor remains on the outsides of the potatoes, leaving the interiors bland. To fix that, we simmered 2 pounds of red potatoes until they were completely tender, drained them, and then heated some extra-virgin olive oil in the empty pot before adding minced garlic, chopped fresh chives, chopped fresh parsley, salt, and pepper. We then added the still-steaming potatoes, lightly pressed each with the back of a spoon until it broke apart, and gently stirred the potatoes with the herb-oil mixture to ensure that it worked its way into all the nooks and crannies (and every bite). Finally, we sprinkled smoked paprika over the potatoes to give the dish some pleasant, earthy heat.

Before You Begin

Be sure to use small red potatoes measuring 1 to 2 inches in diameter, and use a gentle hand when crushing them.

Instructions

Place potatoes and 2 tablespoons salt in Dutch oven and cover with water by 1 inch. Bring to boil over high heat. Reduce heat to medium-high and simmer until paring knife slips easily in and out of potatoes, about 20 minutes. (Potatoes should be very tender.) Drain potatoes in colander.

In now-empty pot, heat oil over medium heat until shimmering. Add garlic and cook until fragrant, about 30 seconds. Off heat, stir in chives, parsley, ½ teaspoon salt, and ¼ teaspoon pepper.

Add potatoes to pot. Press each potato with back of spoon or spatula to lightly crush (do not mash; potatoes should still have texture). Stir to coat potatoes with oil mixture (potatoes will break up slightly; this is OK). Transfer to platter and sprinkle with paprika. Serve.