SMASHED POTATOES #vegetariandinner #garlic

Crushed Potatoes are a brisk and simple side dish for the weeknight to get you out of your trench! Think a heavenly potato with garlic, margarine, and Parmesan cheddar. That is to say, in the event that you would prefer not to make them now, I don't have the foggiest idea why not! Firm potatoes that are brushed with a garlic spread blend and after that prepared with salt and pepper. After that prepare them in the stove and afterward top with Parmesan cheddar! Sound flavorful, isn't that right?

I adore that these Smashed Potatoes are extravagant enough to serve to visitors however simple enough to make during the weeknight and pair with a supper. That is my sort of formula!

Fresh Smashed Potatoes are the best side dish ever! Consummately prepared with herbs and salt at that point beat with Parmesan cheddar.

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Ingredients

• 2 lb Yukon Gold Potatoes
• 3 cloves garlic minced
• 1/4 c. butter melted
• 1 Tbsp fresh parsley chopped
• kosher salt to taste
• ground black pepper to taste
• olive oil spray
• 2 Tbsp Parmesan cheese

Instructions

1. Preheat oven to 450 degrees F.
2. In a large stock pot filled halfway with water, bring to boil and liberally salt water. Add potatoes, and boil for 20 minutes, or until they are fork tender. Strain; set aside.
3. Lightly grease a large baking sheet or tray with non-stick spray. Arrange potatoes on the sheet and LIGHTLY flatten the potatoes with a potato mashed or fork in one piece (not too hard or they will end up mashed). 
4. Mix together the butter, garlic and parsley. Pour over each potato. Season with salt and pepper to taste. 
5. Place in oven and bake 10-15 minutes or until browned on the top. Remove from oven and sprinkle with Parmesan cheese. Return to oven until cheese is melted and browned. 

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