Ingredients
Scale
- 2 pounds small potatoes (Baby Yukon Gold or red potatoes work well)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese or lemon zest for extra flavor
Instructions
- Start by washing your small potatoes thoroughly. Place them in a large pot, cover with water, and bring to a boil. Cook until tender when pierced with a fork, about 15-20 minutes. Drain and set aside.
- Preheat your oven to 450°F (232°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup and crispiness.
- Once cooled slightly, place each potato on the prepared baking sheet. Use a sturdy spatula or the bottom of a glass to gently flatten each potato until about 1/2 inch thick, taking care not to break them.
- In a small bowl, mix the minced garlic, olive oil, dried thyme, dried rosemary, salt, and pepper. Brush or drizzle this mixture generously over each smashed potato.
- Bake in the preheated oven for 20-25 minutes until edges are golden and crispy. For extra crispiness, broil for an additional 2-3 minutes, watching carefully.
- Remove from oven, sprinkle with chopped parsley, and optionally add grated Parmesan or lemon zest. Serve hot as a savory side dish.
Notes
- For extra flavor, sprinkle with additional herbs or cheese just before serving.
- To enhance crunch, broil the potatoes slightly longer but watch to prevent burning.
- If using larger potatoes, adjust boiling time accordingly and cut into smaller pieces for proper cooking.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking, Boiling
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 200 kcal Kcal
- Sugar: 2 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg