Garlicky Smashed Potatoes
Dang, these are good. Looking for a cravable side dish that's special enough for company or easy enough for a weeknight dinner? These potatoes are crusty on the outside, fluffy on the inside and are my current favorite carb treat. Make sure you try one fresh out of the oven. . . they're sooooo delicious!
Garlicky Smashed Potatoes
2-1/2 pounds of baby potatoes, any color
1/4 cup olive oil
2 garlic cloves, minced
1/2 t. salt
1/4 t. pepper
2T minced fresh herbs -- parsley, chives, tarragon, or your favorite
1/2 c. shredded parmesan cheese (optional)
Wash and steam baby potatoes for 20-25 minutes, depending on size, until tender.
While they steam, combine oil, garlic, salt, pepper and herbs in a small bowl.
Line a cookie sheet with parchment paper. Place steamed potatoes on paper and lightly smash once with a potato masher. Drizzle potatoes with herbed oil mixture and distribute parmesan cheese evenly overtop all potatoes.
Bake at 400ยบ for 25-30 minutes or until browned on the edges.
Enjoy!
Garlicky Smashed Potatoes
2-1/2 pounds of baby potatoes, any color
1/4 cup olive oil
2 garlic cloves, minced
1/2 t. salt
1/4 t. pepper
2T minced fresh herbs -- parsley, chives, tarragon, or your favorite
1/2 c. shredded parmesan cheese (optional)
Wash and steam baby potatoes for 20-25 minutes, depending on size, until tender.
While they steam, combine oil, garlic, salt, pepper and herbs in a small bowl.
Line a cookie sheet with parchment paper. Place steamed potatoes on paper and lightly smash once with a potato masher. Drizzle potatoes with herbed oil mixture and distribute parmesan cheese evenly overtop all potatoes.
Bake at 400ยบ for 25-30 minutes or until browned on the edges.
Enjoy!
Purple potatoes are GORGEOUS smashed!
