Ingredients
1 lb baby Yukon Gold potatoes
Kosher salt
2 cloves garlic, finely chopped
4 tbsp unsalted butter, melted
1 tsp fresh thyme leaves
Freshly ground black pepper
1/2 cup finely grated Parmesan
Instructions
- Preheat oven to 425°F (220°C). Place potatoes in a pot, cover with cold water, and season with salt. Bring to a boil, then simmer about 15 minutes until tender. Drain and let cool slightly.
- On a baking sheet, toss potatoes with garlic, melted butter, and thyme until coated.
- Smash each potato into a flat patty using a glass or jar. Season with salt and pepper, then sprinkle Parmesan on top.
- Bake 25 minutes, until bottoms are crispy and Parmesan is golden.
- Serve hot.
Notes
- Make them loaded with bacon, sour cream, and chives.
- Add chili oil or smoked paprika for spice.
- Swap thyme for rosemary, oregano, or dill.
- Use Gruyère, mozzarella, or cheddar for variation.
- Add lemon zest before serving for brightness.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Baking, Roasting
- Cuisine: American, European-inspired
- Diet: Vegetarian
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
