Description
Crispy and flavorful smashed baby Yukon Gold potatoes baked to golden perfection, seasoned with garlic, fresh thyme, and Parmesan cheese for a delicious side dish.
Ingredients
Scale
Main Ingredients
- 1 lb. baby Yukon Gold potatoes
- Kosher salt, to taste
- 2 cloves garlic, finely chopped
- 4 tbsp. unsalted butter, melted
- 1 tsp. fresh thyme leaves
- Freshly ground black pepper, to taste
- 1/2 cup finely grated Parmesan cheese
Instructions
- Preheat and boil: Preheat your oven to 425°F. In a large pot, cover the baby Yukon Gold potatoes with water and add a generous pinch of kosher salt. Bring the water to a boil, then reduce to a simmer and cook until the potatoes are tender when pierced with a fork, about 15 minutes. Drain the potatoes and let them cool until they are comfortable to handle.
- Prepare smashed potatoes: On a large baking sheet, toss the cooled potatoes with the finely chopped garlic, melted unsalted butter, and fresh thyme leaves, ensuring all are well coated. Using the bottom of a small glass or mason jar, gently press down on each potato to smash it flat into a patty. Season the smashed potatoes with kosher salt and freshly ground black pepper according to your taste. Then evenly sprinkle the finely grated Parmesan cheese over the potatoes.
- Bake to crisp: Place the baking sheet in the oven and bake the smashed potatoes for about 25 minutes, until the bottoms of the potatoes are beginning to crisp and the Parmesan cheese is golden brown and bubbly. Remove from the oven and serve warm as a delicious side dish.
Notes
- Use baby Yukon Gold potatoes for their creamy texture and thin skins which crisp beautifully.
- Allow potatoes to cool slightly after boiling so they are easier to handle when smashing.
- For extra crispiness, try broiling for 1-2 minutes at the end, watching carefully to avoid burning.
- Fresh thyme can be substituted with rosemary or oregano for a different flavor profile.
- Parmesan cheese adds a savory, crispy crust—feel free to use Pecorino Romano as an alternative.
- Ensure the butter is melted but not browned before tossing with potatoes for even coating.
