I wanted to try a new kind of potato and I have been experimenting with these smashed potatoes a bit. We usually stick to either baked or mashed, and these are a really delicious (and easy) combination of the two.
- 25-30 mini potatoes
- 2 tbs olive oil
- 2 tbs butter
- 6 cloves of garlic, minced
- 1/8 tsp thyme
- 1/4 tsp parsley
- kosher salt
- black pepper
Wash the potatoes and place them in a large pot with water. Parboil the potatoes until slightly cooked. They will finish cooking in the oven.
Once the potatoes are parboiled, preheat the oven to 375°. Drain the potatoes and let them cool slightly. (Cooling the potatoes and allowing the steam to escape will make them more crispy!) Line a baking sheet with parchment paper. Once the potatoes are slightly cooled and dry, line them on the baking sheet. Using a drink class, smash the potatoes down slightly until flattened.
Melt the butter in a small bowl. Add the olive oil, minced garlic, thyme, and parsley to the melted butter and whisk together. Brush the smashed potatoes with the mixture. Sprinkle the kosher salt and pepper on the potatoes.
Place the potatoes in the oven for 30-40 minutes until golden brown and crispy.