1/2 pound small rainbow nugget potatoes
2- 3 tbsp donia farms sea salt butter
3 large fresh garlic cloves minced
1-2 tbsp chopped fresh thyme
1/4 tsp pepper
1/4 tsp diamond crystal salt kosher salt
1/4 tsp granulated garlic
In a large pot boil your potatoes in generously salted water until cooked to fork tender. Drain off the water and allow your potatoes to cool.
Preheat the oven to 425°f. In a large bowl melt the butter in the microwave. Add your garlic, 1/8 tsp pepper, 1/8 tsp salt, and thyme stirring to combine. Add in your potatoes and stir to coat. Lay out your potatoes on a greased cookie sheet leaving space between each.
Smash each down using the bottom of a glass until each potato is about a 1/4 inch thick. Pour any extra butter mixture left in the bowl on top of each potato. Season with additional salt, pepper, and granulated garlic. Sprinkle with Parmesan cheese and place in the oven. Check after 15 minutes, return to oven, and cook another 10ish minutes or until the bottoms are browned and crisp.
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