I'm not usually a fan of mashed potatoes, but when you fry them in a very hot oven in butter and oil then I start to like them. This is based on a Nigella Lawson recipe that she calls Sticky Garlic Potatoes. I really didn't change too much - just slightly reduced the garlic and used regular potatoes. Oh, and added some butter so I could live up to my 'ChefMoreButter' nickname. I served these with a roasted chicken and I used the garlic 'scented' potato water to make the gravy. It was delicious! Something to think about if you decide to make these potatoes. They're a little time consuming but well worth the effort. Besides - what else do we housewives/single parents have to do? (yes, I'm joking)
Crispy sticky mashed potatoes
serves 4 to 6 as a side dish
about 45 minutes
4 medium potatoes, scrubbed (peeled optional - I think they're better unpeeled)
3 to 8 cloves of garlic, peeled and cracked
1 tsp salt
1/3 cup olive oil
2 tsp. butter or margarine
1 tsp salt or seasoning salt (I used seasoning salt)
Boil the potatoes and garlic together for 15 to 20 minutes, until the potatoes are done.
Preheat the oven to 425* and put a medium sized roasting pan in the oven to heat up. Coarsely mash the potatoes and garlic - you don't want them too smooth for this. A little lumpy is just fine. Pour the oil and butter into the hot roasting pan in the oven, and leave it to heat up for a few minutes. Carefully dump the potato-garlic mixture into the pan, sprinkle with the seasoning salt, and leave to cook for about 15 minutes. Turn the potatoes after the first fifteen minutes, and let cook for about 10 to 15 minutes longer. There you have it - crispy mashed potatoes.