Prep Time: 30 mins | Cook Time: 25 mins | Total Time: 55 mins | Yield: 4 Servings
These Garlic Smashed Potatoes are my new favorites! Take a break from the usual boiled potatoes, and try this spectacular recipe! You will be amazed by how simple potatoes could get so delicious! Ready in less than an hour, this recipe will be the best decision you will ever make today. Enjoy!
2 cloves garlic, minced
1 teaspoon fresh thyme leaves
Freshly ground black pepper
½ cup freshly grated Parmesan
1 pound of baby Yukon Gold potatoes
4 tablespoons melted butter
Prepare the oven and preheat to 218 degrees C or 425 degrees F.
Place a large pot with water on the stove and turn the heat to high. Allow the water to boil.
Add the potatoes to the boiling water together with a generous amount of salt. Cook for 15 minutes or until the potatoes are fork-tender. Drain and allow them to completely cool.
Place the drained potatoes onto a large rimmed baking sheet, then add thyme, garlic, and melted butter on top. Toss until well incorporated. Flatten the potatoes into patties.
Sprinkle salt, pepper, and Parmesan cheese over the potato patties.
Place them in the preheated oven and bake for about 25 minutes or until the cheese turns golden brown.
Remove the Garlic Smashed Potatoes from the oven and allow them to rest for a few minutes at room temperature. Sprinkle your preferred herbs on top to garnish.
Serve and enjoy!
Place any leftovers in an airtight container, then place them in the fridge. they can last up to 5 days or 6 months in the freezer.
Feel free to use red potatoes for this recipe.
Make sure to boil the potatoes first.
I used a mason jar to mash the potatoes.
Nutrition (per serving): 229 calories, 5 g protein, 23 g carbohydrates, 2 g fiber, 0 g sugar, 14 g fat, 9 g saturated fat, 548 mg sodium