Smashed baby yukon potatoes are perfectly cooked in a cast iron skillet that gives them a crispy texture and flavored with herbs and Parmesan cheese.
- 1 1/2 pound new potatoes - washed
- 2 tablespoon butter
- 2 tablespoon vegetable oil
- 1/4 teaspoon dried thyme
- fresh cracked pepper
- 1/4 cup freshly grated parmesan cheese
Place potatoes in a large pot and cover with cold water. Season heavily with salt. Bring to a boil over high heat then reduce to a simmer cooking potatoes until done. Approximately 20 minutes. Drain potatoes.
Preheat oven to 400 degrees.
Heat oil and butter in a cast iron skillet until better is melted. Add potatoes to skillet. Using a potato masher or large fork, smash each potato until skin is broken.
Sprinkle potatoes with thyme, salt and pepper.
Place skillet in oven. Cook potatoes until a crispy edge forms around the pan, about 8 minutes. Remove from oven. Sprinkle on parmesan cheese and return to oven for an additional 8 to 10 minutes or until potatoes are crunchy on top.
Remove skillet from oven. Sprinkle with fresh parsley and serve.