Garlic Smashed Potatoes

If you have never tried smashed potatoes, consider this your sign! They are consistently a crowd pleaser and versatile, too! They are the perfect addition to a holiday table, weeknight meal or dinner party spread. Each bite is buttery, garlicky, crunchy and oh-so delicious!

Christina Musgrave

Recipe - Heinen's of Rocky River

A Plate of Garlic Butter Smashed Potatoes

Prep Time10 Minutes

Servings6

Cook Time45 Minutes

Ingredients

2 lbs. Yukon gold baby potatoes

1 package Kerrygold garlic & herb Irish butter

1 tsp. Heinen's extra virgin olive oil

2 cloves garlic, minced

2 Tbsp. fresh parsley, chopped

1 tsp. salt

1/2 tsp. black pepper

2 Tbsp. Heinen’s 24-month aged Parmigiano Reggiano

Fresh thyme, for serving

Directions

Place the potatoes in a large pot of salted, boiling water. Cook for 20 minutes, until tender. Drain and pat dry.
Preheat the oven to 400°F.
Place the potatoes on a lined baking tray. Use a potato masher to lightly smash each potato.
Mix together 1 package of Heinen’s garlic butter, 1 tsp. of olive oil, 2 minced garlic cloves, 2 Tbsp. of chopped fresh parsley, 1 tsp. of salt and 1/2 tsp. of black pepper. Spread the mixture over each potato.
Bake for 25 minutes until crisp and golden brown. Serve with 2 Tbsp. of Heinen’s 24-month aged Parmigiano Reggiano and fresh thyme.

10 minutes

Prep Time

45 minutes

Cook Time

Servings

Directions

Place the potatoes in a large pot of salted, boiling water. Cook for 20 minutes, until tender. Drain and pat dry.
Preheat the oven to 400°F.
Place the potatoes on a lined baking tray. Use a potato masher to lightly smash each potato.
Mix together 1 package of Heinen’s garlic butter, 1 tsp. of olive oil, 2 minced garlic cloves, 2 Tbsp. of chopped fresh parsley, 1 tsp. of salt and 1/2 tsp. of black pepper. Spread the mixture over each potato.
Bake for 25 minutes until crisp and golden brown. Serve with 2 Tbsp. of Heinen’s 24-month aged Parmigiano Reggiano and fresh thyme.