These are not the pretty and perfect smashed baby potatoes you’ve seen on Pinterest (or maybe you make those?). These are smashed UP. They rough and rustic and messy and comforting and, bonus points when you live somewhere like where we do right now, making them warms the whole house up for hours! (I kind of want to climb into the oven right now it’s so cold!) Anywhos… this is not the quickest-to-make side, but with a little planning, it’s still doable on a weeknight. Also, super easy–and fun to make with your little if you have a tiny assistant–just watch out for that steam, it can be a doozy! Here you go.
WHAT YOU NEED
* 12-15 small potatoes (any type will work great – I use white or yellow, and look for potatoes that are small and round and close to the same size)
* olive oil
* minced garlic
* dried thyme
* grated Parmesan cheese
WHAT TO DO
Preheat the oven to 450F. Spray a baking sheet with non-stick spray and set aside.
Steam your potatoes in boiling water until fork-tender, about 20 minutes.
Carefully remove the potatoes from the water and line them up in rows on the prepared baking sheet.
Use a potato masher to smash them down–they’ll break apart, some with smush up nicely, others will break apart a bit – it’s all good.
Drizzle with olive oil, then sprinkle minced garlic (about 1/2 a teaspoon per potato) over the tops. Sprinkle with salt and pepper to taste, then the thyme. Finally add a sprinkle of Parmesan. Roast in your hot oven for 15-20 minutes. Serve immediately. I like to just bring the pan to the table and let people scoop up bits and pieces as they go. Nothing like formal dining, right?! #howweroll