Crispy Smashed Potatoes with Garlic Herb Butter

Ingredients

• 1.5 lb Baby gold potatoes (or small red potatoes)
• 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 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.

3. 3

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

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.

Notes

For extra crispiness, ensure the potatoes are completely dry after boiling before you smash and roast them. You can also add grated parmesan cheese during the last 5 minutes of roasting for a cheesy version.

Nutrition per serving

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