I know I posted a potato recipe last week and this may be carb overload. But what can I say? I'm a meat & potatoes kind of girl.
To be fair, the last recipe was a potato salad. These are bite-sized smashed potatoes. Totally different... right?
Okay, maybe not. But these are really tasty. They're also versatile - they can be paired with a nice steak and glass of red wine, or dressed down as finger foods at a barbecue.
Really, there's no wrong way to enjoy potatoes.
Smashed Potato Bites
Think of these as the French fry's older brother -
a little more sophisticated but still plenty of
fun - the perfect side dish for summer.
1 pound baby red potatoes
2 tablespoons olive oil
1 tablespoon garlic powder
1 tablespoon smoked paprika
10-12 sprigs fresh thyme, cut in half
salt and black pepper, to taste
Preheat oven to 425 degrees.
Place unpeeled potatoes in a large pot with water and cover. Bring to a boil and cook until potatoes are fork-tender (about 15 minutes). Drain and cool slightly.
Use a spatula or flat-bottomed glass to gently flatten each potato. , then place on a cookie sheet. (The potatoes should still be intact and held together by their skins. They'll look like little hockey pucks.)
Brush the olive oil over both sides of each potato, seasoning with the garlic powder and paprika. Sprinkle the sprigs of thyme over the tops of the potato. Add salt and freshly cracked black pepper to taste.
Bake in the oven for 15-20 minutes or until the potatoes are golden brown. The insides should be tender and the tops should be crispy.
This post was shared on The Homesteader's Blog Hop and A Southern Fairytale.
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