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Garlic-Thyme Smashed Potatoes

Steaming the potatoes with melted butter along with water helps infuse them with rich flavor. In place of Yukon Golds, you can use marble potatoes, which are young, tender bite-size potatoes. Serve this dish alongside our paprika chicken (see related recipe at left).


  • 2 Tbs. unsalted butter
  • 1 Tbs. olive oil
  • 1 lb. (500 g) baby Yukon Gold or marble potatoes, each about 1
      inch (2.5 cm) in diameter
  • 1 cup (8 fl. oz./250 ml) water
  • Kosher salt and freshly ground pepper, to taste
  • 1 tsp. minced garlic
  • 1 tsp. chopped fresh thyme


In a large nonstick fry pan over medium-high heat, melt the butter with the olive oil. Add the potatoes and water and season generously with salt and pepper. Cover and cook until the potatoes are tender, about 20 minutes.

Remove the pan from the heat and smash the potatoes lightly with a spatula. Return to medium-high heat and cook, uncovered, until the potatoes are just beginning to brown underneath, about 2 minutes. Add the garlic and thyme and cook, stirring constantly, until fragrant, about 1 minute. Adjust the seasoning with salt and pepper. Serve immediately. Serves 2 to 4.

Williams-Sonoma Kitchen