Potato Smashers

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:

1. Boil 6-8 medium-sized Yukon Gold potatoes until tender.
2. 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.
3. Preheat the oven to 400F.
4. Arrange potatoes on a lightly oiled baking sheet.  Flatten them with a spatula.
5. Sprinkle with salt and pepper, and then brush with the buttery garlic mixture.
6. Sprinkle each piece with about a teaspoon of Parmesan cheese.
7. Bake about 20-30 minutes until brown and crispy.
8. Serve up some tasty potato smashers and take a bow.