If you've never had smashed potatoes, you'll quickly see what you've been missing! A crisp exterior with an interior that melts in your mouth, this recipe adds irresistible flavors of garlic and parmesan. Plus, the presentation is gorgeous (and the red potato matches the Supper Club spread quite nicely!).
Makes 6 servings
1 bag baby red potatoes, washed
2 tablespoons olive oil
4 cloves garlic, minced
1 tablespoon fresh thyme leaves
1/4 cup freshly grated parmigiano reggiano
Kosher salt and black pepper
1. Preheat oven to 425 degrees. Lightly oil a baking sheet and set aside. Meanwhile, bring a large pot of water to a boil. Cook potatoes until tender with a fork, approximately 15-20 minutes. Drain well.
2. Carefully transfer potatoes to baking sheet. Flatten each potato with a fork until smashed (but still in one piece!). Top each potato with garlic, drizzle of olive oil and thyme.
3. Bake 15-18 minutes in oven, until crisp. Top with salt, pepper and parmesan, and serve.
