I have often seen these garlic smashed potatoes in different culinary TV shows but also in pictures on Pinterest. There are dozens of versions of this recipe: with butter or oil (sunflower or olive), raw or granulated garlic, with different aromatic herbs (rosemary, oregano, thyme), spices (black pepper, pink, chili flakes, smoked paprika etc) or cheeses (from parmesan, corn or pecorino to Stilton, Cheddar, Gouda, Emmentaler or Monterey Jack).
The recipe itself is very simple once you have decided what ingredients you want to use. You need potatoes, vegetables, cheese, garlic, vegetables and spices. You can juggle with them as you wish and each time you get another version of smashed potatoes or garlic smashed potatoes. Why are they called smashed? Because they actually crush before baking. The result is a fabulous one! Gratinated potatoes with crispy crust and soft, creamy, extremely aromatic and tasty kernels. Grilled cheese topping and garlic-flavored greens crown this delicious topping.
The recommended potato varieties would be the special ones for baking, with a thin and smooth shell. Yes, these potatoes are baked with shell because in addition to the specific taste and texture, it also ensures their shape.
1 lb. baby Yukon Gold potatoes
4 tbsp. melted butter
2 cloves garlic, minced
1 tsp. fresh thyme leaves
Freshly ground black pepper
1/2 c. freshly grated Parmesan
- 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 the 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.