These smashed Yukon golds are fluffy on the inside and crispy on the outside. You can use these as a side dish or as part of a vegetarian main course.
I bet these would be delicious topped with pulled pork, or as part of a tuna niçoise! The possibilities are endless.
Happy cooking!
Xo Liz
| Prep Time | 10 minutes |
| Cook Time | 50 minutes |
| Servings |
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Ingredients
- 10 baby Yukon gold potatoes
- Olive Oil pan spray
- 2 Tablespoons Extra Virgin Olive Oil
- 2 cloves garlic chopped
- 1 Tablespoon fresh chopped thyme or 1 teaspoon dried thyme
- Zest of 1 lemon
- 1 Tablespoon grated parmesan cheese
- coarse sea salt to taste
- Fresh cracked black pepper to taste
Ingredients
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Instructions
- Pre-heat oven to 400 F.
- Whisk the chopped garlic, herbs and lemon zest into the olive oil and set aside.
- Spray your sheet pan with olive oil pan spray.
- Place the potatoes in a pot of cold water, add 2 teaspoons sea salt when the water starts to simmer.
- Bring to a boil for 30 minutes.
- Drain and place the potatoes on the sheet pan.
- Using a potato masher, or back or a spatula or wooden spoon, lightly smash each potato.
- Drizzle the garlicky herb oil onto each potato. Season with salt and pepper, to your taste.
- Roast until golden and crispy, about 10-15 minutes.
- Remove from the oven, then sprinkle each potato with a little grated parmesan and return to the oven for another 5 minutes, or until the cheese melts.
- Serve immediately.
Recipe Notes
You can make these more decadent by using butter, ghee or duck fat instead of olive oil. Just replace the olive oil with 1 Tablespoon of either melted fat.
