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- 2 pounds medium-size unpeeled Yukon Gold potatoes, each cut into wedges
- 6 tablespoons olive oil, divided
- 5 large garlic cloves, peeled, halved
- 1 teaspoon chopped fresh thyme
Steam potato wedges until very tender, about 15 minutes.
Meanwhile, heat 5 tablespoons oil in large skillet over low heat. Add garlic; sauté until golden, about 6 minutes.
Add potatoes and thyme to skillet. Mash coarsely. Season with salt and pepper. Transfer to bowl, drizzle with remaining 1 tablespoon oil, and serve.