Crispy Garlic Smashed Potatoes

I was planning to cook one of our favorite carrot dishes, but after seeing this recipe, I bought potatoes instead. We eat potatoes less often these days, but sometimes they just call out to me. We love a tasty carb.

The recipe called for Yukon Gold or Carisma. The latter is billed online as a low-glycemic potato … grown in Australia. Not helpful. I skipped the Yukons because the price seemed high.  There was a sign at the grocery for “better-carb” yellow potatoes, but there was no sign of them. The reds worked fine. I’ll  look for the lower-carbohydrate versions another time.

This recipe is from Cafe Delights, and the potatoes were indeed delightful. I did make some changes to boost flavor a bit. They are incorporated below.

Crispy Garlic Smashed Potatoes

2 lbs. potatoes, Yukon Gold or redskin
A light spray of olive oil
3 to 5 tbsp. melted butter
4 cloves garlic, crushed or minced
1 tbsp. fresh chopped parsley
Kosher salt and black pepper to taste
3 to 4 tbsp. Parmesan cheese

Preheat your oven to 400.
Place potatoes in a large pot of salted water. Bring to a boil; cook, covered,  for 30-40 minutes or until just fork-tender. Drain well.
Lightly grease a large baking sheet with cooking-oil spray. Arrange potatoes on the sheet and use a potato masher to LIGHTLY flatten the potatoes in one piece (not too hard, or they will end up mashed and falling apart).
Mix the butter, garlic and parsley. Pour the mixture over each potato. Sprinkle with salt and pepper and lightly spray with olive oil.
Bake until they are golden and crispy (about 10-15 minutes). If you want them browner, move to broiler rack and broil till crispier. Remove from oven, sprinkle over the Parmesan cheese and return to the oven until the cheese is melted.
Season with a little extra salt and parsley, and serve immediately.