Garlic and Thyme Smashed Potatoes
These are the World's Best Buttery Herbed Smashed Potatoes. Smashed red potatoes are loaded with parmesan cheese, garlic and thyme. These babies are ready in under 30 minutes and are the perfect addition to your next meal.
Servings: 6 Servings
- 2 Lb. Small Red Potatoes (see above for alt recommendations)
- 3 Tbs. Melted Butter or Ghee
- 3 Cloves Garlic (Pressed)
- 1 Tbs. Dried Thyme (or: Rosemary, Parsley)
- 2 Tbs. Parmesan Cheese (Shredded)
- Kosher Salt (to Taste)
- Black Pepper (to Taste)
- OPTIONAL: red pepper flakes
Preheat oven to 450 degrees. Lightly grease a large baking sheet with nonstick spray. Set aside.
In a large pot of boiling water, cook potatoes until fork tender, about 15-20 minutes; drain well.
Transfer potatoes to the prepared baking sheet. Using a large fork or potato masher, gently flatten the potatoes.
In a small bowl, mix together the butter, garlic and dried thyme. Gently spoon the butter mixture over each potato. Sprinkle with kosher salt and black pepper (and red pepper flakes if desired).
Bake for 18-20 minutes, until golden brown and crispy.
Remove from oven and sprinkle with parmesan cheese. Return to the oven for 2-3 minutes, until the cheese is melted.
Substitute in Baby Yukon or Dutch Yellow Baby potatoes vs. baby red potatoes.
Substitute in rosemary or parsley instead of the thyme.