Trisha's smashed creamer potatoes are generously topped with garlicky butter and crunchy pecans!Subscribe to #discoveryplus to stream more of Trisha's #SouthernKitchen: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3q1MK1qSubscribe to Food Network ▶ http://foodtv.com/YouTubeCountry 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 our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Potatoes with Garlic Butter and Toasted PecansRECIPE COURTESY OF TRISHA YEARWOODLevel: EasyTotal: 1 hrActive: 20 minYield: 4 to 6 servingsIngredients2 tablespoons olive oil24 ounces creamer potatoes Kosher salt and freshly cracked black pepper1/2 cup pecans, chopped 4 tablespoons unsalted butter 4 cloves garlic, minced 1 tablespoon fresh thyme leaves, plus more for serving DirectionsPreheat 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.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp▶ WEBSITE: https://www.foodnetwork.com▶ FULL EPISODES: https://watch.foodnetwork.com▶ FACEBOOK: https://www.facebook.com/FoodNetwork▶ INSTAGRAM: https://www.instagram.com/FoodNetwork▶ TWITTER: https://twitter.com/FoodNetwork#TrishaYearwood #TrishasSouthernKitchen #FoodNetwork #PotatoesWithGarlicButterAndPecans Trisha Yearwood's Potatoes with Garlic Butter and Pecans | Trisha's Southern Kitchen | Food Networkhttps://www.youtube.com/watch?v=gfRiTbKJ9G0
