Ingredients:1-1/2 to 2 pounds unpeeled small Yukon Gold potatoes
olive oil
coarse salt
4 large unpeeled garlic cloves
Directions:1) Preheat oven to 350 degrees F.
2) Pour 4 cups of water into a large pot and bring it to a boil. Add potatoes and 2 teaspoons salt and cook at a medium boil for 10 to 12 minutes, or until potatoes are cooked. Do not over cook. Alternatively, potatoes may be placed in a large microwave container to which 3 tablespoons of water have been added, and, cooked, covered, for 9 to 10 minutes on HIGH power until potatoes can be pierced with a fork.
3) When the potatoes are cooked, rinse them under cold running water to stop cooking. Place the potatoes on a work surface and, using your fist, punch them so that they flatten a bit. I protect my hand with a thin pot holder.
4) Place potatoes and the garlic cloves on a baking pan large enough to hold them in a single layer. Sprinkle with salt and drizzle each potato with olive oil. Transfer pan to oven and roast for 15 minutes. Turn potatoes to opposite side, drizzle with more olive oil and bake for 15 minutes longer. Transfer potatoes to a large serving dish. Peel and mash garlic cloves and add to potatoes. Mix well. Serve immediately.
Yield: 4 to 6 servings.
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