Crispy Smashed Potatoes

These golden brown and crispy smashed potatoes are a delightful side dish with a flavorful herb and garlic infusion.

Ingredients :

2 pounds baby potatoes (Yukon gold or red potatoes).

3 tbsp olive oil.

3 cloves garlic, minced.

1 tsp fresh thyme (or 1/2 tsp dried).

1 tsp fresh rosemary (or 1/2 tsp dried).

1/2 tsp salt.

1/4 tsp black pepper.

1/4 cup grated Parmesan cheese (optional).

Fresh parsley for garnish (optional).

Directions :

1. Heat the oven to 425°F (220°C) and prepare a baking sheet with parchment paper or a light coat of cooking spray.

2. Fill a large pot with salted water and bring to a boil; add in the baby potatoes and cook until they are tender when pierced with a fork, roughly 15-20 minutes. Drain and allow them to cool slightly.

3. Arrange the cooked potatoes on the baking sheet. Gently flatten each with a fork, masher, or the base of a glass, making sure they stay intact.

4. Combine the olive oil with minced garlic, thyme, rosemary, salt, and pepper in a small bowl. Drizzle this mixture over the potatoes evenly. Optionally, sprinkle Parmesan cheese on top.

5. Cook in the preheated oven for 20-25 minutes, or until you see the potatoes achieve a crispy, golden-brown edge.

6. Once done, remove them from the oven and finish with a garnish of fresh parsley before serving hot.