Ingredients
1 lb. baby Yukon Gold potatoes
Kosher salt, to taste
2 cloves garlic, finely chopped
4 tablespoons unsalted butter, melted
1 teaspoon fresh thyme leaves
Freshly ground black pepper, to taste
1/2 cup finely grated Parmesan cheese
Instructions
- Preheat oven to 425°F (220°C).
- Place potatoes in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil, then simmer until tender, about 15 minutes. Drain and let cool slightly.
- Transfer potatoes to a large rimmed baking sheet. Toss with melted butter, garlic, and thyme until well coated.
- Using the bottom of a glass or mason jar, gently smash each potato into a flat patty.
- Season with salt and pepper, then sprinkle with Parmesan cheese.
- Roast for about 25 minutes or until bottoms are crisp and Parmesan is golden.
- Serve hot and enjoy!
Notes
- Let potatoes cool before smashing to prevent them from falling apart.
- Use parchment paper for easier cleanup and crispier edges.
- Yukon Golds are ideal for their balance of starchiness and tenderness.
- Top with chili oil, sour cream, or crispy bacon for variations.
- Store leftovers in the fridge for up to 5 days or freeze for up to 6 months.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 266 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 16 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 30 mg
