Hooray, it’s finally National Potato Month! September is when we’re celebrating all things spuds from large Russets to petite Fingerlings. Potatoes happen to be one of the nation’s most popular vegetables with Americans consuming over 17 million tons of potatoes every year. Many of us grew up on potatoes, from loading up on hash browns in the morning to snacking on fries or tucking into a fluffy baked potato during dinnertime. Potatoes are not only delicious but are great for stretching your dollar. You don’t need much to transform this versatile, little spud into a crowd pleaser. To celebrate this month’s food holiday, we’re going back to basics with these Garlic Smashed Dutch Yellow® Potatoes. Crispy on the outside and fluffy on the inside, smashed potatoes are the perfect in-between of roasted potatoes and mashed potatoes. Sprinkle on the garlic, butter and fresh herbs and you have yourself a scrumptious side dish that’ll be making a regular appearance after National Potato Month has passed.
One of the butteriest potatoes you’ll ever taste, Melissa’s Baby Dutch Yellow® Potatoes, also known as DYPs®, are truly the quintessential everyday potato. These bestselling spuds can be recognized by their petite size and distinct yellowish-white skins. Their flavor is light and subtle, making them incredibly versatile for a wide variety of recipes. Unlike Russet potatoes which turn fluffy once cooked, DYPs® are known to hold their density and shape nicely during the cooking process, which makes them perfect for this recipe as well as other hearty potato dishes. You can also turn them into creamy mashed potatoes, but leave the skin on for extra flavor. For other delicious recipes, check out our 10 ways to Enjoy Melissa’s Potatoes story. And to further celebrate National Potato Month, make sure to check out our entire selection of potatoes.
Garlic Smashed Baby Dutch Yellow® Potatoes
Yields: 6-8 servings
- 1 bag (48 oz) of Dutch Yellow® Potatoes
- 4 cloves of garlic, crushed
- 3 tablespoons of butter, melted
- 2 tablespoons of olive oil
- 1 tablespoon of thyme, freshly chopped
- Kosher salt and freshly ground black pepper, to taste
- Potato masher or fork
1. Preheat the oven to broil under medium-high heat at 400 degrees.
2. In a large pot with salted water, boil the potatoes covered for around 20 to 30 minutes until tender. Drain the water and pat the potatoes to dry.
3. Lightly grease a baking sheet with olive oil and arrange the potatoes in one layer. Use a potato masher or a fork to lightly flatten the potatoes, making sure they don’t break apart.
4. In a separate bowl, mix together the butter, thyme and garlic. Pour over each potato. Add a sprinkle of salt and pepper to each potato.
5. Broil the potatoes for around 15 to 20 minutes until they have turned golden and crispy on the outside. Remove from the heat and serve immediately.