Crispy Smashed Potatoes with Garlic Herb Butter

Steps

1. 1

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

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.

   Start 15-minute timer
3. 3

   Preheat your oven to 425°F (220 °C) (220°C (425 °F)) and grease a large rimmed baking sheet with olive oil.

4. 4

   Drain the potatoes and let them steam dry for a few minutes. Arrange them on the prepared baking sheet.

5. 5

   Using the bottom of a heavy glass or a potato masher, gently press down on each potato to flatten it until it is about 1/2 inch thick.

6. 6

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

7. 7

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

   Start 25-minute timer
8. 8

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

9. 9

   Remove the potatoes from the oven and immediately brush or toss them with the garlic herb butter while they are still hot. Serve immediately.