Recipe information
Yield
6 Servings
Ingredients
1
3/4 pounds small unpeeled Yukon Gold potatoes (about 16), scrubbed
6
large garlic cloves, peeled
1
tablespoon extra-virgin olive oil
2
tablespoons (1/4 stick) butter
1
/2 cup sour cream
3
tablespoons chopped fresh chives
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Preparation
Step 1
Generously butter glass pie dish. Cook potatoes and garlic in medium pot of boiling salted water until potatoes are tender, about 15 minutes. Drain; let stand 5 minutes. Discard garlic. Arrange potatoes close together in prepared dish. Using wooden spoon, smash potatoes coarsely until they split open. Drizzle with oil; dot with butter. Sprinkle with salt and pepper.
Step 2
Preheat broiler. Broil potatoes until crisp and golden, watching closely to avoid burning, 8 to 10 minutes. Top with dollops of sour cream; sprinkle with chives.