Even potato haters will love this recipe. **Editors Note** I tried this recipe myself and it went over so well. The garlic may seem a bit overwhelming while the potatoes are being prepared but it is perfection to eat. I combined this recipe with one that called for fresh parsley and that added that little bit extra flavor and color. The amounts are easily adjusted…make lots.

24 ounces baby potatoes (or count out 3-6 potatoes per person)
1/4 cup melted butter
3 cloves garlic, pressed
1 tablespoon fresh thyme leaves
Parmesan Cheese, Kosher salt and freshly  ground black pepper, to taste
Preheat oven to 450 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling water, cook potatoes until tender, about 15-20 minutes; drain well.
Place potatoes onto the prepared baking sheet. Using a potato masher or fork, carefully smash the potatoes until flattened but still in one piece. Melt butter and add parsley and garlic. Spoon this mixture on top of the potatoes. Sprinkle with Parmesan Cheese and add a sprig of fresh thyme. (If you do not have fresh thyme, add dried thyme to the butter mixture).
Place into oven and bake for 18-20 minutes, or until golden brown and crisp.
Serve immediately.

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