When it comes to potatoes, I don’t discriminate. I love them mashed, baked, fried, steamed, you name it. But these smashed baby Yukon Gold potatoes with garlic, butter, and shredded gruyere cheese are off the charts good and so easy to make.
2 1/2 lb. baby potatoes, preferably Yukon Gold
1/4 cup (1/2 stick) butter
2 cloves garlic, minced or grated
1 Tbs. fresh thyme leaves
1/2 cup (4 oz.) grated gruyere cheese
Sour cream, for serving
Fresh snipped chives, for garnish
Preheat the oven to 400°F.
Arrange the potatoes in a baking dish, toss with salt, and roast until just tender, about 40 minutes.
Meanwhile, in a small saucepan, melt the butter over medium low heat. Stir in the garlic, thyme, salt and pepper. Pour the mixture over the potatoes and toss gently to coat. Return the potatoes to the oven and bake until the cheese is melted and golden, about 10 minutes.
In a small bowl, mix the sour cream and chives. Serve the potatoes warm with the sour cream mixture.
Keywords: potatoes, smashed potatoes,