The best part about smashed potatoes is that they don't require peeling first! The skin gets extra crispy while roasting and that's what we love about them.
YIELDS:
4
PREP TIME:
0 HOURS 30 MINS
COOK TIME:
0 HOURS 25 MINS
TOTAL TIME:
0 HOURS 55 MINS
INGREDIENTS
- 1 lb. baby Yukon Gold potatoes
- Kosher salt
- 4 tbsp. melted butter
- 2 cloves garlic, minced
- 1 tsp. fresh thyme leaves
- Freshly ground black pepper
- 1/2 c. freshly grated Parmesan
DIRECTIONS
- Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle.
- On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.
- Season with salt and pepper, then sprinkle with Parmesan.
- Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
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