Ingredients
Scale
- 1.5 pounds small or baby potatoes
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: grated Parmesan cheese for extra flavor
Instructions
- Wash the potatoes thoroughly and place them in a large pot. Cover with water and bring to a boil. Cook for 15 minutes until tender, then drain and let cool slightly.
- Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper or a silicone mat. Arrange the cooked potatoes on the sheet.
- Gently press down on each potato using a glass or spatula to flatten them to about 1/2-inch thickness, being careful not to break them apart.
- In a small bowl, combine garlic, olive oil, thyme, rosemary, salt, and pepper. Brush or drizzle this mixture evenly over each smashed potato, then sprinkle with Parmesan if using.
- Roast in the preheated oven for 20-25 minutes, until edges are crispy and golden. Check at 15 minutes to prevent burning.
- Remove from oven and garnish with chopped parsley. Serve hot as an irresistible side dish!
Notes
- Ensure potatoes are evenly flattened for uniform crispiness.
- For extra flavor, sprinkle additional herbs or cheese before roasting.
- Leftovers can be reheated in an air fryer or oven to maintain crispiness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Baking/Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 180 kcal Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
