Crispy Garlic Smashed Potatoes

Ingredients:

1.5 lbs baby potatoes (Yukon Gold or red)

2 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon dried thyme

1 teaspoon dried rosemary

1/2 teaspoon paprika

Salt and pepper, to taste

2 tablespoons grated Parmesan cheese (optional)

Fresh parsley, chopped, for garnish

Directions:

Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper.

Wash the baby potatoes and boil them in a large pot of salted water for 15-20 minutes, or until fork-tender.

Drain the potatoes and let them cool slightly. Place them on the prepared baking sheet, and gently smash each potato using the bottom of a glass or a potato masher.

In a small bowl, mix olive oil, minced garlic, thyme, rosemary, paprika, salt, and pepper. Drizzle this mixture generously over the smashed potatoes.

Sprinkle Parmesan cheese over the potatoes if using.

Bake for 20-25 minutes, or until the potatoes are golden and crispy on the edges.

Garnish with fresh parsley and serve immediately.

Prep Time: 10 minutes | Cooking Time: 45 minutes | Total Time: 55 minutes

Kcal: 180 kcal per serving | Servings: 4 servings