Ingredients: |
Ingredients: 2 lbs. small red potatoes (1 to 1 1/2 inches in diameter)
3 tablespoons butter
3 cloves garlic, minced
1 tablespoon fresh thyme leaves (without stems), minced
3 tablespoons olive oil
1/4 cup parmesan cheese, grated
salt and pepper to taste
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Directions: |
Directions:Preheat oven to 500º. Rinse and gently scrub potatoes. Place potatoes in a large pot and cover with cold water. Add salt and bring to a boil. Turn heat to simmer and cook until fork tender, but not mushy. Drain and cool.
While potatoes are cooling, melt butter in a sauce pan. As soon as butter has melted, add garlic and sauté until light golden brown (about 1 minute). Remove from heat and stir in thyme.
Drizzle oil over the potatoes, rolling the potatoes to coat. Evenly space potatoes on baking sheet. Using the flat bottom of a drinking glass or the palm of your hand, press down firmly over each potatoe, flattening potatoes until they are 3/8 to 1/2-inch thick.(Tip: To make potatoes smash more evenly, using a small pointed knife (such as a paring knife or steak knife), poke about 4-5 small vertical slits around sides of potatoes before smashing.)
Spoon butter, garlic and thyme mixture over potatoes. Season to taste with salt and pepper. Sprinkle with parmesan cheese. Place potatoes in oven (uncovered) and bake for 5-10 minutes or just until potatoes and garlic are lightly browned (be careful not to burn garlic). Serve immediately. |
This recipe for Smashed Baby Potatoes is from