Sometimes recipes are long and involved, other times they’re short and to the point. This is one that’s succinct with just a few ingredients, but pack a flavorful punch. Tender and a bit crisp all at once. A perfect side.
- 24 ounces Dutch yellow baby potatoes
- 2 tbsp olive oil
- 3 cloves garlic, pressed
- 1 tbsp. fresh thyme leaves
- Kosher salt & fresh cracked pepper, to taste
Preheat oven to 450 degrees. Line a baking sheet with aluminum foil and spray with a non-stick spray. In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well. Transfer the potatoes to the baking sheet, and using a fork, carefully and lightly smash the potatoes, attempting to keep the potatoes in one piece. Drizzle with olive oil, garlic, and thyme. Bake for 18-20 minutes, until golden brown and crisp.