Cheesy, garlicky, and all you could ever ask for 😍. From Delish.com.
This recipe is all about the technique, but the flavor profile is infinitely adaptable. Try bacon and cheddar, ranch seasoning, or BRIE.
Need some convincing to make smashed potatoes? Here are some answers to help guide you in the right direction.
So what's the difference between mashed and smashed potatoes?
Mashed and smashed potatoes both start out by getting boiled until nice and tender. It's what you do after boiling that differentiates the two. Mashed potatoes would get mashed with milk, butter, and usually sour cream into a creamy consistency. Smashed potatoes on the other hand get tossed with some olive oil and herbs then smashed into thin patties and roasted until crispy.
I have red potatoes. Can I use those?
You sure can! We typically use baby Yukon potatoes, but red potatoes work just as well. If you only have larger potatoes on hand, cut them in half before boiling to help keep the cook times the
1 pound of New Potatoes (Baby Yukon Gold potatoes)
Salt (Kosher Slat)
4 heaped tablespoons of melted Butter (Melted)
2 cloves of minced Garlic
1 level teaspoon of fresh Thyme (Leaves)
Freshly ground Black Pepper
Parmesan (Freshly Grated)
* Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous pinch of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain and let sit until cool enough to handle. * On a large rimmed baking sheet, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties. * Season with salt and pepper, then sprinkle with Parmesan. * Bake until bottoms of potatoes are beginning to crisp and Parmesan is golden, about 25 minutes.
Last edited on Monday 28 December 2020