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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.

Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at the best shows, take you inside the favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!

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

Ingredients

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

Directions

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
youtube.com/watch?v=gfRiTbKJ9G0

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