Ingredients

The following ingredients have 5 Servings
  • 16 ounces fingerling potatoes (substitute baby potatoes, small yukon gold potatoes, or new potatoes)
  • Sea salt (to taste)
  • 5 Tablespoons unsalted butter
  • 5 garlic cloves (pressed, grated, or finely minced)
  • olive oil or cooking spray (for greasing)
  • 2 teaspoons fresh thyme (optional, for garnish)

Instruction

  • Place cleaned potatoes in a large stock pot and add water until they are covered, about an inch above. Add with water and add a generous pinch of salt. Bring to a boil, then reduce to a simmer for 10-15 minutes, until potatoes are fork-tender. This means you can easily poke them, and they slide off the fork. Drain and rinse with cool water.
  • Meanwhile, preheat the broil setting of your oven to 475°F and make sure the rack is in the middle or in the top third of the oven - just not right below the broiler. Lightly grease a large rimmed baking sheet or spray with cooking oil.
  • Then, add butter and garlic to a small bowl. Warm them in the microwave in 15 second intervals until completely melted. Alternatively, do this in a small saucepan on the stove.
  • Transfer slightly cooled potatoes onto a large, lightly greased baking sheet. Lightly spray the tops of the potatoes or roll them around in the oil on the pan. Use a flat bottomed glass (see notes for more smashing options) gently press the potatoes down into about 1/2 inch disc.
  • Brush garlic butter mixture evenly on top of potatoes, being sure to get garlic bits on each potato. Sprinkle sea salt on top of potatoes.
  • Place the pan in the oven under the broiler. Cook potatoes for 10-12 minutes until golden and crispy. Keep an eye to make sure the garlic doesn't burn. Garnish with thyme as desired and serve immediately (you might not be able to resist them right off the pan!).