Ingredients
Scale
- 1.5 pounds small to medium-sized potatoes (Yukon Gold or baby red potatoes work beautifully)
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (or fresh thyme if preferred)
- 1 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
- Optional: Parmesan cheese for extra flavor
Instructions
- Boil the potatoes in salted water until fork-tender, about 15-20 minutes. Drain and let them sit for a few minutes to release excess moisture.
- Place cooked potatoes on a parchment-lined baking sheet. Gently press down on each potato with a fork or spatula until flattened but still keeping their shape.
- Mix minced garlic, olive oil, thyme, rosemary, salt, and pepper. Brush or spoon this mixture generously over each smashed potato. Sprinkle Parmesan if using.
- Preheat oven to 425°F (220°C) and bake for 20-25 minutes until golden and crispy around the edges. Alternatively, use an air fryer at 400°F for about 15 minutes, flipping halfway.
- Garnish with chopped parsley and serve hot with your favorite main dishes.
Notes
- Allow leftovers to cool completely before storing in an airtight container in the refrigerator for up to 3 days.
- Reheat in the oven at 400°F for about 10 minutes or in an air fryer for crispy results. Do not microwave to avoid sogginess.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Side Dish
- Method: Baking, Air Fryer
- Cuisine: American, European
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 220 Kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg