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Smashed Potatoes, with Garlic and Herbs

Prep Time15 minutes
Cook Time20 minutes
Course: Side Dish, Vegetable
Cuisine: American
Keyword: fingerling potatotes, Roasted potatotes

Ingredients

  • 18-24 small potatoes yukon, reds, purples or a mix washed and scrubbed clean
  • 2 tablespoons olive oil
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme leaves
  • Finely diced pancetta or bacon optional
  • Kosher salt and freshly ground black pepper to taste

Instructions

  • Preheat oven to 450 degrees F.
  • Lightly oil a baking sheet or line with parchment. Put a couple of squeezes of oil on the parchment
  • In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
  • Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece.
  • Top with olive oil, garlic and thyme. (Combine minced garlic and thyme with oil and drizzle on potatoes)
  • Sprinkle with salt and pepper and pancetta!
  • Bake for 18-20 minutes, or until golden brown and crisp.
  • Serve immediately.

Notes

To microwave potatoes.  Wash and place in a microwavable. Cover with a vented lid of plastic wrap with a few holes punched in it. 
Microwave at full power for 8-10 minutes, stopping halfway to stir.  I have a 700 watt microwave so if your microwave's wattage is higher, try 7 - 9 minutes.  Test by piercing with a fork.