Garlic and Herb Smashed Potatoes
Fluffy on the inside and crispy on the outside, these incredibly addictive smashed potatoes are flavored with butter, herbs and cheese. Watch them quickly become the star of the dish, even though they are a side!
2 lbs Baby Potatoes, (Yukon Golds work best, but any will do!)
4 tablespoons Butter, melted
3 cloves Garlic, minced
1 tablespoon Fresh Herbs, finely chopped (parsley, rosemary, thyme, etc. - or a combo!)
Salt and Pepper, to taste
3 tablespoons Parmesan Cheese
Preheat your oven to 400 degrees.
Place the potatoes in a large stockpot filled with salted water. Bring it to a boil, and cook until just fork tender, about 15-20 minutes. Drain thoroughly.
Smear 1 tablespoon of melted butter over a sheet pan. Arrange the potatoes on the pan, and using the bottom of a drinking glass, lightly flatten each one (be careful not to over-smash). Gently slide each around to butter the flattened bottoms. Brush each potato with the remaining melted butter, and top with garlic, herbs, salt and pepper.
Roast potatoes in the oven for 15 minutes, or until they are golden and crispy. Remove from oven and sprinkle with parmesan cheese. Return to the oven and roast for another 5-10 minutes, or until the cheese has melted.
Serve to someone you love with an (optional) extra sprinkle of parsley.
Note: Can be prepped hours in advance up to the final roasting. When ready to serve, complete the final step of roasting for 10-15 minutes, or until reheated and cheese has melted.
Yields roughly 4 servings
Allot 1 hour