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November 10, 2021

Trisha's smashed creamer potatoes are generously topped with garlicky butter and crunchy pecans!
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Country star Trisha Yearwood shows off her Southern hospitality as she puts together meals with friends and family. Whether it's for a family reunion or a party for her band-mate, her easy recipes always have a story to tell.

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Potatoes with Garlic Butter and Toasted Pecans
Level: Easy
Total: 1 hr
Active: 20 min
Yield: 4 to 6 servings


2 tablespoons olive oil
24 ounces creamer potatoes
Kosher salt and freshly cracked black pepper
1/2 cup pecans, chopped
4 tablespoons unsalted butter
4 cloves garlic, minced
1 tablespoon fresh thyme leaves, plus more for serving


Preheat the oven to 450 degrees F. Grease a rimmed baking sheet with 1 tablespoon of the olive oil.

Add the potatoes to a medium saucepan, cover them with cold water and add 1 tablespoon of salt. Bring the water to a boil, then simmer until the potatoes are tender when pierced with a knife or fork, 15 to 20 minutes. Drain the potatoes and spread onto the prepared baking sheet.

Using a heavy metal spatula or the bottom of a heavy glass, press each potato until it smashes. Drizzle with the remaining 1 tablespoon oil. Sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Bake until browned on top and bottom, 15 to 20 minutes.

While the potatoes are baking, add the pecans to a small skillet over medium heat and cook until toasted, 1 to 2 minutes. Add the butter and once melted, add the garlic and sprinkle with 1/2 teaspoon each salt and pepper. Cook until the garlic softens and starts to brown, 2 to 3 minutes, then stir in the thyme. Remove from the heat.

Transfer the potatoes to a serving dish. Pour the garlic pecans over and toss lightly until coated. Sprinkle more fresh thyme on top. Serve immediately.

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Trisha Yearwood's Potatoes with Garlic Butter and Pecans ​| Trisha's Southern Kitchen | Food Network

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