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Place potatoes in a large pot and add water to cover the potatoes.
Season water with salt and bring to a boil.
Reduce heat to medium-low and continue to cook until potatoes are tender, about 12 to 15 minutes.
Transfer potatoes to a colander; drain and wash with cold water.
Let cool 5 minutes.
Using the smooth side of a meat tenderizer, smash each potato to a 1/2-inch thickness.
Heat olive oil in the griddle pan.
Add thyme and continue to cook for 2 more minutes.
Working in batches, cook the smashed potatoes, turning once, until browned and crispy; about 3 minutes on each side. Add more olive oil if needed.
Transfer potatoes to a serving plate, season with salt and pepper, and immediately sprinkle with parmesan cheese; allow to melt.
Add chopped fresh parsley and serve.