Crispy Garlic Smashed Potatoes
1 bag (one pound) of fingerling potatoes
8 cloves of garlic
1 quart of chicken broth
3 tablespoons olive oil
salt and pepper
1) Clean the potatoes and peel the garlic cloves. Place in a sauce pot with the chicken broth. Boil on medium high heat until soft and cooked through.
2) Drain potatoes (reserving broth if desired - makes for a great base for potato soup) and carefully smash each fingerling on a cutting board with the flat of a large knife. Carefully smash garlic cloves.
3) Heat olive oil over medium heat and place garlic and potatoes in a single layer in a frying pan. This may take two batches. Fry for about 7 minutes on each side until brown and crispy.