Name: Garlic EVOO Smashed Potatoes and Parsnips
Yield: 6
Cuisine: American
Ingredients: 3 medium to large russet potatoes (peeled and large diced); 3 large parsnips (peeled and large diced); garlic olive oil (to taste (recipe follows)); 3 table-spoons parsley (thinly shredded); salt and pepper; 1 Head garlic (washed, dried and halved); 1/2 cup extra virgin olive oil (EVOO)

Garlic EVOO Smashed Potatoes and Parsnips

CourseSide Dish
CuisineAmerican

Servings

Garlic EVOO Smashed Potatoes and Parsnips

CourseSide Dish
CuisineAmerican

Servings

Ingredients

Smashed Potatoes and Parsnips

3 medium to large russet potatoes peeled and large diced
3 large parsnips peeled and large diced
garlic olive oil to taste (recipe follows)
3 table-spoons parsley thinly shredded
salt and pepper

Garlic Olive Oil

1 Head garlic washed, dried and halved
1/2 cup extra virgin olive oil EVOO

Servings:

Instructions

Combine potatoes and parsnips in water, boil until tender. Drain well.
In large roasting pan, smash drained potatoes and parsnips with fork.
Season hot potatoes and parsnips with garlic olive oil, parsley, salt and pepper. Serve immediately.

Garlic Olive Oil

In small loaf pan, cover garlic with extra virgin olive oil. Place foil over pan, place in 250-300 F oven until garlic is fully cooked and soft. Remove garlic and pop out cloves. Strain extra virgin olive oil to remove any garlic skins. Puree cooked cloves with strained oil.

Recipe Credits:

Family Features, McCormick & Company, www.aboutoliveoil.com

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