Garlic and Herb Smashed Potatoes
Ingredients:
– 2 pounds of small potatoes (Yukon Gold or baby red potatoes)
– 3 tablespoons of olive oil
– 2 cloves of garlic, minced
– 1 teaspoon of dried thyme
– 1 teaspoon of dried rosemary (optional, for enhanced flavor)
– ½ teaspoon of smoked paprika
– Salt and pepper, to taste
– 2 tablespoons of grated Parmesan cheese (optional, for garnish)
– Fresh parsley, chopped (for garnish)
Instructions:
1. Preheat the oven: Set your oven to 425°F (220°C). Prepare a large baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
2. Boil the potatoes: In a large pot, add the potatoes and cover them with salted water. Bring the water to a boil and cook the potatoes until they are fork-tender, approximately 15–20 minutes. Drain the potatoes and allow them to cool slightly.
3. Smash the potatoes: Arrange the boiled potatoes on the prepared baking sheet. Using the bottom of a glass or a potato masher, gently press down on each potato until it is slightly flattened while remaining intact.
4. Prepare the garlic and herb oil: In a small bowl, combine the olive oil, minced garlic, thyme, rosemary (if using), smoked paprika, salt, and pepper.
5. Season the potatoes: Generously brush the smashed potatoes with the garlic and herb oil mixture, ensuring that each potato is thoroughly coated.
6. Bake: Place the potatoes in the preheated oven and bake for 20–25 minutes, or until the edges turn golden brown and crispy.
7. Optional garnishes: If desired, sprinkle grated Parmesan cheese over the potatoes during the last 5 minutes of baking. Once finished, garnish with fresh parsley.
8. Serve and enjoy: Serve the potatoes warm as a side dish or snack. They pair wonderfully with sour cream or a creamy dip on the side
