Tired of the same old baked, boiled and mashed potatoes? Why not try some smashed potatoes? Grab 6 or 8 medium-sized Yukon Gold potatoes and give this a try.
Scrub the potatoes clean, and then boil them whole in salted water until they are tender.
Right before the potatoes are done boiling, heat 2 tablespoons of olive oil in a skillet, and add 2 minced cloves of garlic. Cook the garlic on medium heat until it becomes fragrant. Stir in 1 teaspoon of dried herbs. (I used thyme, but rosemary or chives would be really good.) Remove the skillet from the heat, and melt in 2 tablespoons of butter. Set aside.
Preheat the oven to 400F. Lightly grease a baking sheet, and sprinkle it with some salt. Arrange the whole, boiled potatoes on the sheet, and then use a spatula to flatten them.
Sprinkle the potoatoes with salt and fresh-cracked pepper. Using a pastry brush, generously slather your buttery garlic mixture onto the tops of the potatoes. Sprinkle each potato with about a teaspoon of shredded Parmesan cheese, and pop them into the heated oven.
Bake the smashed potatoes for 20-30 minutes until they are brown and crispy. Yum! These are great just as they are, but a dollop of sour cream wouldn't be wrong. Go ahead -- take a big bite.
So nice, I'll give it to you twice:
- Boil 6-8 medium-sized Yukon Gold potatoes until tender.
- Shortly before the potatoes are done boiling, saute 2 cloves of garlic in 2 tablespoons of olive oil until fragrant. Add a teaspoon of dried herbs. Melt in 2 tablespoons of butter.
- Preheat the oven to 400F.
- Arrange potatoes on a lightly oiled baking sheet. Flatten them with a spatula.
- Sprinkle with salt and pepper, and then brush with the buttery garlic mixture.
- Sprinkle each piece with about a teaspoon of Parmesan cheese.
- Bake about 20-30 minutes until brown and crispy.
- Serve up some tasty potato smashers and take a bow.