There’s a new potato dish in town! No more boring mashed potatoes… try serving my smashed potatoes with roasted garlic cashew butter at your next holiday feast.
To roast the garlic bulb, preheat oven to 425°F. Trim about a 1/4“ off the top of the bulb to expose the cloves. Drizzle with a teaspoon of olive oil and a pinch of sea salt. Bake for 30 to 35 minutes until roasted, golden brown, and soft on the inside.
Toss whole potatoes in 1 tablespoon of olive oil, fresh thyme, sea salt, and ground black pepper. Bake in an oven preheated to 450°F for 20 minutes.
Smash the whole potatoes with a fork or potato masher to break open the skin. Drizzle with another 2 teaspoons of olive oil and place whole thyme sprigs on top so they can crisp up as well. Bake again for another 10 to 12 minutes until crispy.