Smashed Potatoes and Grilled Chicken
Ingredients :
- 1 1/2 pounds of baby Yukon gold potatoes
- 2 tbsp Kosher salt
- 1 tsp kosher salt, divided
- 4 tbsp (1/2 stick) unsalted butter
- 1 tbsp Italian seasoning
- 6-8 cloves of garlic (3-4 cloves for the potato mixture)
- 2 tbsp chopped fresh parsley
- 1/4 cup olive oil
- 12 oz chicken
- 2 tbsp garlic powder
- 2 tbsp Italian seasoning
- 1 tbsp onion powder
- salt and pepper to taste
Directions :
1. Place the potatoes in a large saucepan and add enough water to cover the potatoes completely by about an inch
2. Add 2 tbsp of kosher salt, and bring everything to a boil. Once the water is boiling, reduce the heat and let the potatoes cook for 30 minutes (approximately)
3. Use a fork to check if the potatoes are nice and tender
4. Once they're cooked, set them aside and let them cool down
5. While the potatoes are cooling, prepare the chicken
6. Pat dry the chicken breasts with some paper towels and rub the olive oil all over the chicken
7. Season with salt, pepper, garlic powder, onion powder, and paprika
8. Add to the pan/skillet and cook one side for 5-7 minutes. Flip and cook the other side the same way
9. Add 1/2 cup of water and cover the pan with a lid
10. Continue to cook the chicken for 7-10 more minutes (cooking time depends on the thickness, the stove, etc.)
11. Once the chicken is ready, set it aside in a bowl and cover it with plastic wrap so that it does not get cold
12. Grab a drinking glass, and oil the bottom of it
13. Add the potatoes to a baking sheet and use a glass to smash the potatoes down. Add some olive oil on top, and season the potatoes with garlic powder, salt, and Italian seasoning
14. Bake in the oven for 30 minutes at 400 degrees Fahrenheit (flip midway)
15. Once the potatoes are brown and crispy, get them out of the oven and go over them with a mixture of garlic, olive oil, and parsley
16. Enjoy!!
