Crispy Smashed Potatoes with Garlic Butter

Ingredients

• 1.5 lb Baby potatoes (Yellow or red baby potatoes work best)
• Salt (For boiling water and seasoning)
• 2 tbsp Olive oil (For roasting)
• 3 tbsp Unsalted butter (Melted)
• 3 Garlic (Cloves, minced)
• 1 tbsp Fresh parsley (Finely chopped)
• Black pepper (To taste)

Steps

1. 1

   Place the baby potatoes in a large pot and cover with cold water by at least an inch. Add a generous pinch of salt.

2. 2

   Bring the water to a boil over high heat, then reduce to a simmer and cook for 15-20 minutes, or until the potatoes are fork-tender.

3. 3

   Preheat your oven to 425°F (220°C).

4. 4

   Drain the potatoes and let them steam dry for a few minutes in the colander to ensure maximum crispiness.

5. 5

   Line a large baking sheet with parchment paper or lightly grease with olive oil. Arrange the potatoes on the sheet with space between them.

6. 6

   Using the bottom of a heavy glass or a potato masher, gently press down on each potato until it is flattened but still mostly in one piece (about 1/2 inch thick).

7. 7

   Drizzle the smashed potatoes with olive oil and season with salt and black pepper.

8. 8

   Roast in the preheated oven for 25-30 minutes, flipping halfway through, until the edges are deep golden brown and crispy.

9. 9

   While the potatoes roast, combine the melted butter, minced garlic, and chopped parsley in a small bowl.

10. 10

    Remove the potatoes from the oven and brush or drizzle the garlic butter mixture over them while they are still hot.

11. 11

    Return to the oven for an additional 2-3 minutes to let the garlic soften and the flavors meld. Serve immediately.

Notes

For extra flavor, you can add grated Parmesan cheese during the last 5 minutes of roasting. Ensure the potatoes are very dry before smashing to get the best crunch.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• gluten-free
• roasted
• potatoes
• garlic butter