Crispy Garlic Smashed Potatoes

 Crispy Garlic Smashed Potatoes 

Ingredients:

2 pounds small potatoes (Yukon Gold or baby red potatoes work best)

3 tablespoons olive oil

2 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon salt

½ teaspoon black pepper

Optional: grated Parmesan, fresh parsley for garnish

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Instructions:

1. Boil the Potatoes:

Place the potatoes in a large pot and cover with water. Add a generous pinch of salt.

Bring to a boil and cook for 15–20 minutes, or until fork-tender. Drain and let them steam dry for 5 minutes.

2. Preheat Oven:

Preheat your oven to 425°F (220°C).

Line a baking sheet with parchment paper or foil.

3. Smash the Potatoes:

Place the cooked potatoes on the prepared baking sheet.

Use the bottom of a glass or a potato masher to gently press down on each one, flattening them to about ½ inch thick.

4. Season:

In a small bowl, mix the olive oil, minced garlic, thyme, salt, and pepper.

Drizzle or brush the mixture evenly over the smashed potatoes.

5. Roast:

Roast in the oven for 25–30 minutes, or until golden brown and crispy on the edges.

6. Optional Finish:

Sprinkle with grated Parmesan during the last 5 minutes of baking for extra flavor.

Garnish with chopped parsley before serving.

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Serving Tip:

Serve hot as a side dish with roasted meat, grilled ch

icken, or even as an appetizer with dipping sauce like sour cream or aioli.