How about some crispy hot SMASHED potatoes? These are yellow or red baby potatoes that are flattened, seasoned with garlic and parmesan cheese, and baked until roasted to perfection in the oven.
If you haven’t had these crispy smashed potatoes before, you definitely need to try them! It’s a simple and easy recipe in that it doesn’t require many ingredients. The basic gist of it: boil potatoes until they’re soft enough to mash, flatten them using a potato masher or the palm of your hand, sprinkle whatever herbs you have lying around, bake until crispy, and devour immediately. I’m usually not a fan of leaving peels on my potatoes, and yet I loved how crispy and crunchy they were.
After these potatoes have been boiled and smashed, I recommend broiling in the oven. Yes, you gotta use your broiler! After all, these potatoes are already cooked, so it’s optimal to use the broiler to give the potatoes a nice crispy top surface to give you that extra crunch when you bite into it.
My favorite part is the parmesan cheese, which gets really crunchy and crispy after broiling. It’s possibly even better than the crispy potato skins!
Crispy smashed potatoes with garlic, thyme, and lemon
These are yellow or red baby potatoes that are flattened, seasoned with garlic and parmesan cheese, and baked until roasted to perfection in the oven.
Cook potatoes in a pot of boiling salted water until they are tender enough to smash, about 30 minutes.
Transfer the potatoes to a colander and rinse with cold water. Let them cool for 5 minutes.
Lay out the potatoes on a greased baking tray. Flatten each potato into 1/2-inch thickness using a potato masher or a flat kitchen utensil.
Drizzle olive oil over the potatoes. Sprinkle the garlic, parmesan cheese, thyme, salt, and pepper over the potatoes. Lastly, drizzle the lemon juice.
Place the baking tray into the oven on the broil setting until the parmesan cheese turns golden and crispy, about 10 minutes. Use a spatula to scoop them off the baking tray. Serve immediately.