- 1 lb. baby Yukon potatoes
- 2 cloves garlic, minced
- 1 tsp. thyme
- 4 tbsp. butter, melted
- kosher salt
- Freshly ground black pepper
- 1/2 c. grated Parmesan
Preheat oven to 425 degrees F.
Add potatoes to a large pot. Cover with water and add a generous pinch of salt. Bring water to a boil and simmer the potatoes until tender, about 15 minutes. Drain and let sit until cool enough to handle.
On a large rimmed baking sheet, add potatoes. Toss with melted butter, garlic and thyme. Using the end of a small glass or major jar, press down on the potatoes to smash them into a flat patty. Season each smashed potato with salt and pepper, then sprinkle Parmesan on top.
Bake until the bottoms of the potatoes are beginning to crisp and the Parmesan is golden brown, about 25 minutes.
Serve warm!
