Garlic Smashed Potatoes

Ingredients:

• 1 lb. baby Yukon Gold potatoes

• Kosher salt

• 4 tbsp.melted butter

• 2 cloves garlic, minced (Power garlic is great too and reduces the chance of burning!)

• 1 tsp. fresh thyme leaves (dried or powder is okay!)

• Freshly ground black pepper

• 1/2 cup. freshly grated Parmesan (optional)

Directions:

1. Preheat oven to 425°. In a large pot, cover potatoes with water and add a generous amount of salt. Bring water to a boil and simmer until potatoes are tender, about 15 minutes. Drain the potatoes and let them sit until cool enough to handle.

2. On a large rimmed baking sheet, covered in parchment paper or foil, toss potatoes with melted butter, garlic, and thyme. Using bottom of a small glass or mason jar, press down on potatoes to smash them into flat patties.

3. Bake until bottoms of potatoes are beginning to crisp, about 25- 30 minutes. I personally like to flip them halfway through the baking to get both sides nice and crispy. Set a 15 minute timer to flip halfway.

4. If you’ve opted in to add Parmesan, when you flip them sprinkle some parmesan on so it gets nice and golden too!